Build a Fire Upside Down

I just have to write a quick article on building a fire in the smoker as I have always subscribed to the boy scout version.. you know the small stuff on the bottom in a tee pee fashion, then slightly larger stuff on top of that and once it gets going you throw on some [...]

Smoked Turkey Legs

Smoked Turkey Legs
This recipe includes both brining and smoking the turkey legs. The brining process is very important and I highly recommend that you do it. Don’t let the unfamiliar word scare you. It is simply a solution of salt and other flavoring that the turkey legs soak in for a few hours causing the [...]

Using a Thermometer When Smoking Meat

To check temperature with any smoker I recommend a good Thermometer. The ones I have learned to love are the digital meat thermometers with a probe and a 3 foot metal cable. They run around 15 dollars but are worth their weight in gold in my opinion.
You can push the probe into the thickest part [...]

Smoking Meat Terminology

Charcoal: chunks of fuel that normally comes in 2 different types, briquette and lump.
Lump charcoal: Real hardwood burned down to odd shaped chunks in a controlled environment. This
type of charcoal burns hotter and cleaner than any other charcoal and unlike briquettes is free of
additives.
Water Pan: A pan for holding water in some smokers especially the [...]

How often Do You Add Wood Chips?

How often do you you add more chips or chunks when you are smoking meat? First off, this is only for those of you who are NOT using a “stick burner” or a smoker that only takes actual sticks or splits of wood.
Many new meat smokers do not understand the “full” concept of smoking.. they [...]

Start a Fire In A Horizontal Offset Smoker

How to start a fire in a horizontal offset smoker or any smoker for that matter is something that many folks struggle with and I must tell you that I am no expert by any means.
I can cheat and use the liquid firestarter or use a weedburner but to really start a fire with just [...]

Red Tint in Smoked Meat

I had an email recently from a fellow complaining that there was always a red tint to smoked meat that he cooked.. sausage in particular.
This got me to thinking that there may be many out there who really do not know what this is and why.
I can certainly understand how this could be a little [...]

Smoked Meatloaf Recipe

My smoked meatloaf recipe is to die for and if you have not tried it then you are definitely missing out on one of the finer things in life.
You would never believe how many folks email me every week and tell me that they will NEVER eat another oven baked meatloaf again. Well, I have [...]

Keep Smoked Meat Warm For Hours

Many of you have asked me how to keep smoked meat warm once it is done cooking and many times this is also in reference to needing to transport the smoked meat to a different location and you do not want it to cool down over the 2 hour drive time or whatever the distance/time [...]

Smoked Boudin

smoked boudin is good beyond words and not only that but smoking boudin is extremely easy;-) In this article I am going to show you how I smoke boudin and how to even use it on a sandwich if you like.
Now here in Tulsa we are extremely fortunate or at least I seem to think [...]

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Recently Written

• Build a Fire Upside Down
• Smoked Turkey Legs
• Using a Thermometer When Smoking Meat
• Smoking Meat Terminology
• How often Do You Add Wood Chips?
• Start a Fire In A Horizontal Offset Smoker
• Red Tint in Smoked Meat
• Red Velvet Cake Recipe
• Smoked Meatloaf Recipe
• Keep Smoked Meat Warm For Hours

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