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	<title>What You Need To Know</title>
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	<link>http://wyntk.us</link>
	<description>What you need to know about grilling, smoking meat, gardening, pest control, and much more!</description>
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		<title>Cherry Smoked Prime Rib</title>
		<link>http://wyntk.us/cherry-smoked-prime-rib</link>
		<comments>http://wyntk.us/cherry-smoked-prime-rib#comments</comments>
		<pubDate>Thu, 24 Jun 2010 10:50:45 +0000</pubDate>
		<dc:creator>TulsaJeff</dc:creator>
				<category><![CDATA[Smoking Meat]]></category>

		<guid isPermaLink="false">http://wyntk.us/?p=293</guid>
		<description><![CDATA[I smoked a 5 pound prime rib yesterday and took some pictures with my new T2i.. just thought I would share the love;-) A cut was made down next to the ribs.. then it&#8217;s all tied up with butchers twine. I would normally do this myself.. but yesterday the butcher asked me if I wanted [...]]]></description>
		<wfw:commentRss>http://wyntk.us/cherry-smoked-prime-rib/feed</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Build a Fire Upside Down</title>
		<link>http://wyntk.us/build-a-fire-upside-down</link>
		<comments>http://wyntk.us/build-a-fire-upside-down#comments</comments>
		<pubDate>Sat, 31 Oct 2009 00:09:06 +0000</pubDate>
		<dc:creator>TulsaJeff</dc:creator>
				<category><![CDATA[Smoking Meat]]></category>
		<category><![CDATA[build a fire]]></category>
		<category><![CDATA[make a fire]]></category>
		<category><![CDATA[upside down fire]]></category>

		<guid isPermaLink="false">http://wyntk.us/?p=273</guid>
		<description><![CDATA[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 [...]]]></description>
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		<slash:comments>3</slash:comments>
		</item>
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		<title>Smoked Turkey Legs</title>
		<link>http://wyntk.us/smoked-turkey-legs</link>
		<comments>http://wyntk.us/smoked-turkey-legs#comments</comments>
		<pubDate>Thu, 29 Oct 2009 14:55:05 +0000</pubDate>
		<dc:creator>TulsaJeff</dc:creator>
				<category><![CDATA[Smoking Meat]]></category>
		<category><![CDATA[smoked turkey]]></category>
		<category><![CDATA[smoked turkey legs]]></category>
		<category><![CDATA[turkey drumsticks]]></category>
		<category><![CDATA[turkey legs]]></category>

		<guid isPermaLink="false">http://wyntk.us/?p=266</guid>
		<description><![CDATA[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&#8217;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 flavors to [...]]]></description>
		<wfw:commentRss>http://wyntk.us/smoked-turkey-legs/feed</wfw:commentRss>
		<slash:comments>39</slash:comments>
		</item>
		<item>
		<title>Using a Thermometer When Smoking Meat</title>
		<link>http://wyntk.us/using-a-thermometer-when-smoking-meat</link>
		<comments>http://wyntk.us/using-a-thermometer-when-smoking-meat#comments</comments>
		<pubDate>Sat, 24 Oct 2009 23:23:06 +0000</pubDate>
		<dc:creator>TulsaJeff</dc:creator>
				<category><![CDATA[Smoking Meat]]></category>
		<category><![CDATA[digital probe meat thermometer]]></category>
		<category><![CDATA[meat thermometer]]></category>
		<category><![CDATA[Using a Thermometer when smoking meat]]></category>

		<guid isPermaLink="false">http://wyntk.us/?p=262</guid>
		<description><![CDATA[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 [...]]]></description>
		<wfw:commentRss>http://wyntk.us/using-a-thermometer-when-smoking-meat/feed</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Smoking Meat Terminology</title>
		<link>http://wyntk.us/smoking-meat-terminology</link>
		<comments>http://wyntk.us/smoking-meat-terminology#comments</comments>
		<pubDate>Sat, 24 Oct 2009 23:13:17 +0000</pubDate>
		<dc:creator>TulsaJeff</dc:creator>
				<category><![CDATA[Smoking Meat]]></category>
		<category><![CDATA[barbecue terminology]]></category>
		<category><![CDATA[smoking meat definitions]]></category>
		<category><![CDATA[smoking meat terminology]]></category>

		<guid isPermaLink="false">http://wyntk.us/?p=259</guid>
		<description><![CDATA[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 [...]]]></description>
		<wfw:commentRss>http://wyntk.us/smoking-meat-terminology/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>How often Do You Add Wood Chips?</title>
		<link>http://wyntk.us/how-often-do-you-add-more-chips-chunks</link>
		<comments>http://wyntk.us/how-often-do-you-add-more-chips-chunks#comments</comments>
		<pubDate>Sat, 24 Oct 2009 23:09:40 +0000</pubDate>
		<dc:creator>TulsaJeff</dc:creator>
				<category><![CDATA[Smoking Meat]]></category>
		<category><![CDATA[add more wood chips]]></category>
		<category><![CDATA[add wood chunks when smoking]]></category>
		<category><![CDATA[how often add wood]]></category>
		<category><![CDATA[wood chips]]></category>

		<guid isPermaLink="false">http://wyntk.us/?p=256</guid>
		<description><![CDATA[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.. [...]]]></description>
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		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Start a Fire In A Horizontal Offset Smoker</title>
		<link>http://wyntk.us/start-a-fire-in-a-horizontal-offset-smoker</link>
		<comments>http://wyntk.us/start-a-fire-in-a-horizontal-offset-smoker#comments</comments>
		<pubDate>Tue, 20 Oct 2009 01:08:37 +0000</pubDate>
		<dc:creator>TulsaJeff</dc:creator>
				<category><![CDATA[Smoking Meat]]></category>
		<category><![CDATA[how to build a fire]]></category>
		<category><![CDATA[How to get the fire going]]></category>
		<category><![CDATA[how to start a fire]]></category>
		<category><![CDATA[start a fire in a horizontal offset smoker]]></category>

		<guid isPermaLink="false">http://wyntk.us/?p=244</guid>
		<description><![CDATA[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 [...]]]></description>
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		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Red Tint in Smoked Meat</title>
		<link>http://wyntk.us/red-tint-in-smoked-meat</link>
		<comments>http://wyntk.us/red-tint-in-smoked-meat#comments</comments>
		<pubDate>Mon, 19 Oct 2009 17:12:50 +0000</pubDate>
		<dc:creator>TulsaJeff</dc:creator>
				<category><![CDATA[Smoking Meat]]></category>
		<category><![CDATA[pink meat when smoked]]></category>
		<category><![CDATA[red tint in smoked meat]]></category>
		<category><![CDATA[smoke ring]]></category>

		<guid isPermaLink="false">http://wyntk.us/?p=240</guid>
		<description><![CDATA[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 [...]]]></description>
		<wfw:commentRss>http://wyntk.us/red-tint-in-smoked-meat/feed</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Red Velvet Cake Recipe</title>
		<link>http://wyntk.us/red-velvet-cake-recipe</link>
		<comments>http://wyntk.us/red-velvet-cake-recipe#comments</comments>
		<pubDate>Mon, 19 Oct 2009 00:11:29 +0000</pubDate>
		<dc:creator>TulsaJeff</dc:creator>
				<category><![CDATA[Baking]]></category>
		<category><![CDATA[original red velvet cake]]></category>
		<category><![CDATA[red velvet cake recipe]]></category>
		<category><![CDATA[red velvet icing]]></category>

		<guid isPermaLink="false">http://wyntk.us/?p=230</guid>
		<description><![CDATA[This red velvet cake recipe is the original recipe made from scratch. This recipe also demonstrates how to make the original icing which is also made from scratch as opposed to cream cheese. If you have to know.. this is my most favorite cake in the world and my wife makes me one every year [...]]]></description>
		<wfw:commentRss>http://wyntk.us/red-velvet-cake-recipe/feed</wfw:commentRss>
		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Smoked Meatloaf Recipe</title>
		<link>http://wyntk.us/smoked-meatloaf-recipe</link>
		<comments>http://wyntk.us/smoked-meatloaf-recipe#comments</comments>
		<pubDate>Sat, 17 Oct 2009 18:00:22 +0000</pubDate>
		<dc:creator>TulsaJeff</dc:creator>
				<category><![CDATA[Smoking Meat]]></category>
		<category><![CDATA[meatloaf sandwich]]></category>
		<category><![CDATA[smoke meatloaf]]></category>
		<category><![CDATA[smoked meatloaf recipe]]></category>
		<category><![CDATA[smoking meatloaf]]></category>

		<guid isPermaLink="false">http://wyntk.us/?p=221</guid>
		<description><![CDATA[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 [...]]]></description>
		<wfw:commentRss>http://wyntk.us/smoked-meatloaf-recipe/feed</wfw:commentRss>
		<slash:comments>6</slash:comments>
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