Smoking meat by popping pellets? How to make great barbecue without the stress. Watch a barbecue competition in person or on television and you’ll usually see pit masters tossing logs into really big smoking rigs. It’s what most people think of when they think of great tasting meats, whether its ribs, brisket or pulled pork. But for most backyard barbecuers, that investment in … Read More
Mild to Wild: A Brief Guide to Smoking Meat
The most wonderful smoked meat is meat that is flavorful, tender and juicy. While smoking meat, even at a low temperature (200-225 degrees) it is possible to overcook the meat. This can result in tough, dry and rubbery meat. My best suggestion is to prepare the meat correctly. Never smoke frozen meat. It is best to start with room temperature meat. It … Read More
Mild to Wild: A Guide to Smoking Meat with Wood
Smoking meat is one of the most delicious ways to enhance its flavor. This is especially true if you use wood, but wood smoking is an art form that takes a lot of practice. The following information will help you get started.
Best Types of Barbecue Wood for Smoking Meat
When it comes to imbuing meat with that rich smoky flavor, it is not all about technique – it is all about the wood. No matter whether you are using your backyard charcoal grill, pit smoker, or a Japanese-style Kamado, smokers can’t use just any old wood. Different types of wood provide different flavors to smoked meat. With no set … Read More
Smoking Meat: Dry Wood vs. Soaked Wood
There have been more than a few long-lived debates in the barbecue world – dry rub vs. sauce, Kansas City style vs. Memphis style, beef vs. pork – but among all those who live in the realm of smoking meat, the debate rages between using dry wood or soaked wood to impart the most flavor to the meat. Some pit … Read More