If you have not been introduced to a fatty which is basically stuffed smoked breakfast sausage then you are in for a real treat. To sum it up, a fatty is just breakfast sausage rolled out, stuffed with any number of things such as cheese, bacon,  onions, mushrooms, peppers, etc.. Everyone has their own favorite…

To season a new smoker or even reseason an old smoker is to get rid of oils, chemicals, cleaning compounds, etc. and to infuse the metal with smoky residue that will make your metal box or cylinder worthy of being called a smoker. All smokers MUST be seasoned be fore you use them the first…

If you have been smoking meat for any length of time then you may be interested in participating in a barbecue competition. These events are held all over the United States and whether it is a KCBS event or one of the other various BBQ organizations you simply need to enter, familiarize yourself with the…

Brining meat is a way to maximize the juice and natural flavor present in any type of meat, specifically poultry and fish.. I don’t want to get bogged down in exactly how it works but rather just give you clear instruction on what to do to make your meat a lot more juicy when it…

The 3-2-1 method of smoking ribs is not my original idea but is a process that tends to yield very consistent results and I do use it occasionally when I want my ribs to be falling off the bone. If you have no idea how to prepare and smoke ribs then I recommend you read…