smoking
37 articles
How to Smoke Country-Style Pork Ribs
Learn the two methods for smoking shoulder and loin country-style pork ribs so each cut finishes tender, juicy, and properly cooked.
How to Smoke a Picnic Shoulder for Pulled Pork
Turn an economical skin-on picnic shoulder into smoky pulled pork with crisp bark, rendered collagen, and a reliable temperature-first method.
How to Smoke Bologna with a Sweet, Smoky Bark
Turn a whole bologna chub into smoky barbecue with deep scoring, balanced seasoning, a sticky glaze, and a clear temperature-first method.
Memphis Dry Rub Ribs Recipe: No Sauce Needed
Make Memphis-style dry ribs with a paprika-forward rub, clean smoke, a light vinegar mop, and tender meat that still holds to the bone.
How to Smoke Pork Steaks Until Tender
Smoke thick pork shoulder steaks, braise them until tender, then glaze over high heat for a sticky crust without drying the meat.
How to Smoke Turkey Wings with Crisp Skin
Smoke turkey wings with clean wood flavor, tender dark meat, and skin that bites cleanly using a dry surface, moderate heat, and a hot finish.
How to Smoke Oxtails Until Tender
Build dark bark on beef oxtails, then finish them in a covered braise for rich, smoky meat that pulls cleanly from the bone.
How to Smoke a Whole Duck with Crisp Skin
Smoke a whole duck with richly seasoned meat, rendered fat, and crisp skin using an overnight dry brine, steady heat, and a hot finish.
How to Smoke Beef Cheeks Until Rich and Tender
Turn collagen-rich beef cheeks into smoky, spoon-tender barbecue with a bark-first method, covered finish, careful probe test, and proper rest.
How to Smoke Pastrami From Corned Beef
Turn store-bought corned beef into peppery smoked pastrami with a careful desalting soak, firm bark, tender finish, and clean slicing.
How to Smoke Spatchcock Chicken with Crispy Skin
Flatten a whole chicken for even smoke, juicy breast meat, tender legs, and genuinely crisp skin with this practical backyard method.
How to Control Smoker Temperature Without Chasing the Dial
Hold steadier smoker temperatures by managing fuel, airflow, measurement, weather, and patient adjustments instead of reacting to every swing.
How to Smoke Pork Tenderloin Without Drying It Out
Smoke pork tenderloin with a juicy center, clean smoke flavor, and a caramelized finish using a fast method built around temperature, not guesswork.
How to Smoke a Whole Beef Tenderloin
Smoke a whole beef tenderloin evenly, build a dark seared crust, and slice it cleanly without drying out this lean, expensive roast.
How to Smoke Chicken Thighs with Crispy Skin
Smoke bone-in chicken thighs at 300°F for juicy dark meat and crisp skin, with a simple rub, clean smoke, correct probe placement, and a hot finish.
How to Smoke Prime Rib for a Holiday Dinner
Smoke prime rib with a dry-brined crust, clean wood, accurate probe placement, and a clear USDA-safe path for a high-stakes holiday roast.
How to Smoke Turkey Breast Without Drying It Out
Smoke a juicy turkey breast at 275°F with better seasoning, clean smoke, accurate probe placement, crisp skin, and a proper rest.
How to Smoke Lamb Shoulder for Tender Pulled Lamb
Smoke lamb shoulder until the bark is dark and the collagen turns silky, then rest and pull it with this practical backyard method.
How to Smoke Pork Loin Without Drying It Out
Smoke a juicy pork loin at 250°F with measured seasoning, mild wood, correct probe placement, and a USDA-safe 145°F finish.
How to Smoke a Spiral Ham for the Holidays
Double-smoke a fully cooked spiral ham without drying it out, then finish it with a glossy brown sugar, Dijon, and apple glaze.
How to Rest and Hold Brisket Safely
Learn when to vent, wrap, rest, and hot-hold brisket in a cooler or oven without softening the bark or letting the meat cool unsafely.
How to Make Crispy Smoked Chicken Wings
Get smoky wings with crisp skin by drying them well, managing pit heat, and saucing at the right time. Includes pellet, charcoal, and gas-grill methods.
Smoked Meatloaf Recipe: Juicy, Firm, and Safe
Make smoked meatloaf that holds clean slices, carries real wood flavor, and stays juicy, with a tested glaze schedule and USDA-safe finish.
How to Smoke Beef Back Ribs Without Drying Them Out
Learn how to choose meaty beef back ribs, build a clean bark, judge tenderness between the bones, and keep this leaner rack juicy on the smoker.
How to Cure and Smoke Bacon at Home Safely
Turn fresh pork belly into smoky bacon with a weighed cure, cold refrigerator time, careful smoke, and clear food-safety checkpoints.
How to Smoke Chuck Roast for Tender Slices or Pulled Beef
A practical smoked chuck roast guide for choosing the cut, building bark, handling the stall, and finishing tender beef without guessing at the clock.
How to Smoke Tri-Tip and Finish with a Sear
Smoke a tri-tip gently, build a browned crust, and slice across its changing grain with a practical guide to heat, timing, and doneness.
Butcher Paper vs Foil vs Foil Boat for Brisket
Compare butcher paper, foil, and the foil boat for brisket, then choose the wrap that fits your bark, moisture, cooker, and serving deadline.
How to Smoke Pork Belly Burnt Ends: A Step-by-Step Guide
Make pork belly burnt ends with smoky bark, soft centers, and a sticky glaze using a clear three-stage method and reliable tenderness checks.
Best Binder for Brisket: Mustard, Oil, or Nothing?
A brisket binder helps rub stay put, but it does not create tenderness. Compare mustard, Worcestershire, oil, water, hot sauce, and no binder.
How to Get Crispy Skin on Smoked Chicken
Rubbery skin is a heat and moisture problem. Use this whole-chicken method to get real smoke flavor, juicy meat, and a skin worth eating.
Lump Charcoal vs Briquettes for Smoking: Which Fuel Fits Your Fire?
Lump and briquettes can both make excellent barbecue. Learn how their shape, ash, airflow, and burn behavior change a long smoke.
Best Wood for Smoking Meat: A Pairing Guide
Wood choice matters less than most people think and more than beginners expect. The real mistake is not which wood, it is how much.
How Long to Smoke a Brisket at 225°F: The Real Answer
Roughly 60 to 90 minutes per pound, but the range matters more than the number. Here is how to plan a brisket cook that lands on time.
How to Smoke a Pork Butt for Pulled Pork
The most forgiving big cut in barbecue. Hard to ruin, easy to serve, and the one to learn on before you touch a brisket.
How to Smoke Beef Plate Short Ribs: A Complete Guide
Buy the right three-bone rack, trim it without wasting meat, and smoke beef plate short ribs until the bark is set and the meat is tender.
How to Smoke St. Louis Ribs: No-Wrap and 3-2-1 Methods
Smoke St. Louis ribs with a firm bark or fall-off-the-bone texture using clear trimming, seasoning, wrapping, temperature, and doneness guidance.