Smoker Cooking Made Easy
Equipment and supplies to help the backyard smoker cook succeed.
Smoking meat is not about how long it will take. I get this question quite a bit. I appreciate it is important to know the cooking time when your guests are arriving at 4 pm. Here is the issue. There are so many variables involved in establishing a cooking time […]
Stay calm. It is common during a long cook – like smoking a pork butt or beef brisket – for the internal temperature of the meat to stop rising for a period of time. This is called the “stall”. Be patient – it will resolve itself. Grab a beer and resist […]
What is dry brining, and why do we do it before smoking most proteins? The simplest answer is to ensure a tender and juicy result. Here we have a spatchcocked chicken coated with Kosher salt, ready to go into the refrigerator overnight. For more on smoking this chicken, click here. […]
Are my ribs tender? This is the question I get from people most often. How can I tell when they are done? My instant-read meat thermometer seems to give me unreliable readings from place to place on the rack. Ribs can be a bit difficult to figure out when it […]
This introduction to smokers is by no means an exhaustive story. It is a starting point if you are considering purchasing one. I began my smoking journey using a Weber Smokey Mountain bullet smoker. For those of you looking for a low-cost entry into backyard smoking, this is a great […]
If you are really keen, it is a nice touch to remove the pork ribs membrane from the back of the ribs. This membrane blocks the salt and seasoning from penetrating from the back of the rack. Score the skin along the last bone on the rack and grab an […]
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