Category Archives: Smoking Meat

Stuffed Smoked Breakfast Sausage (Fatty)

Posted on October 7, 2009 by TulsaJeff

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 … Continue reading →

Posted in Smoking Meat | Tagged , , , | 1 Comment

Getting Wood Ready to Burn

Posted on September 27, 2009 by TulsaJeff

Getting wood ready to burn in a wood fired smoker or a “stickburner” as we call them,  is a really good trick to know and it is as simple as placing several sticks of wood on top of your firebox. … Continue reading →

Posted in Smoking Meat | Tagged , , | 1 Comment

How to Season A New Smoker

Posted on September 27, 2009 by TulsaJeff

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 … Continue reading →

Posted in Smoking Meat | Tagged , , | 1 Comment

Barbecue Books

Posted on September 24, 2009 by TulsaJeff

I have picked out some of my favorite books and listed them for your convenience.. all of these books are sold thru Amazon.com who handles the payments as well as the shipping, returns, etc.. Please let me know if I … Continue reading →

Posted in Smoking Meat | Tagged , , | Leave a comment

Barbecue Competitions

Posted on September 24, 2009 by TulsaJeff

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 … Continue reading →

Posted in Smoking Meat | Tagged , , , , , , | Leave a comment

Great Outdoors Smoky Mountain Propane Smoker

Posted on September 24, 2009 by TulsaJeff

I am assuming that you have already put the thing together and seasoned it – You can read a short tutorial on seasoning a new smoker here if you need to before we move on. I am also going to … Continue reading →

Posted in Smoking Meat | Tagged , , , | 29 Comments

Brining Meat

Posted on September 24, 2009 by TulsaJeff

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 … Continue reading →

Posted in Smoking Meat | Tagged , | 2 Comments

Smoking Times and Temperatures

Posted on September 24, 2009 by TulsaJeff

I have been asked many times to put together a basic table of times and temperatures for smoking meats. This is the times and temperatures that I use but please understand that they are only guidelines. All smokers are different … Continue reading →

Posted in Smoking Meat | Tagged , , | 4 Comments

3-2-1 Rib Method

Posted on September 24, 2009 by TulsaJeff

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 … Continue reading →

Posted in Smoking Meat | Tagged , , , | 17 Comments

Smoking Corn on the Cob

Posted on September 24, 2009 by TulsaJeff

I just recently got into smoking corn on the cob and let me tell you that if you have not tried it then you are seriously missing out on some delicious grub. Most of us weekend smoking nuts are crazy … Continue reading →

Posted in Smoking Meat | Tagged , , , , | 2 Comments