Smoking Meat

Discover how to smoke various types of meat

Smoked Country Style Beef Ribs
Pork, Smoked

Smoked Country Style Ribs

Smoked Country Style Ribs are readily available in the supermarket. They are a short cook and a great way to get some quick SmokeyGood-ness. They are not really ribs actually but still very yummy. Country-Style ribs are cut from the sirloin or rib end of the pork loin. The taste […]


Smoker Roasted California Halibut

Halibut is without question my favorite fish. With this Smoker Roasted California Halibut recipe, I am quite sure it will become your favorite as well. In general, fish has a mild flavor but this simple topping will give you amazing flavor in every bite. And to be clear, Alaskan Halibut […]

reverse sear ribeye steak
Beef, Reverse Sear, Smoking Tips

Reverse Sear Ribeye Steak

Nothing better than a reverse sear ribeye steak. It combines the benefits of smoking with the advantages of grilling. Tender and juicy on the inside. A great, smokey char on the outside. So much of cooking a steak is about the challenge of getting it done to your liking. Or […]

Smoked ribs bend test
Pork, Smoking Tips

Are My Ribs Tender?

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 […]

chicken breasts and thighs
Poultry, Smoked

Chicken Breasts and Thighs

Unlike smoking a pork shoulder for 10 hours, smoking chicken breasts and thighs will be a much shorter cook. The combination of these smaller cuts and a lower finishing target internal temperature will make things go fairly quickly. The disadvantage is that these chicken breasts and thighs will not be […]

Smoked Whole Chicken
Comfort Food, Poultry, Smoked

Juicy Smoked Whole Chicken

To achieve a juicy smoked whole chicken, spatchcocking (butterflying) the chicken is a good idea. By removing the backbone and flattening the chicken we create a more even cooking shape. This also allows for easier penetration for the seasoning and smoke during cooking. Cook’s Notes It is not difficult but […]