Grill Maestro

This tip is helpful for those of us who are novices to smoking and aren’t very good at gauging how much charcoal to burn to hit the sweet temperature spot. The tip is to keep a second grill ready on the side so that you can light additional charcoal without disturbing the peace that you [...]

Over at WhiteTrashBBQ, WTBBQ writes a recipe by Bruce Schatte in which Bruce says the following about Red Butcher Paper in a recipe about smoking brisket: This recipe calls for red butcher paper, which Bruce Schatte says is the secret to the moistness and flavor of his brisket – a cut of meat that is [...]

Have you ever heard of the 3-2-1 Ribs cooking/grilling/preparation method? If you’ve ever enjoyed ribs where the meat fell right off the bone, you’ve likely seen the product of the 3-2-1 rib method of cooking. The numbers refer to the number of hours spent in each step of the process and it’s a pretty reliable [...]

One of the mistakes I made when I used the Weber Smoker for the first time was one that plenty of novice smokers make – I didn’t smoke the wood chips long enough! If you don’t smoke the chips long enough, they burn off way too quickly and you end up churning through more chips [...]

Those seven woods listed in the title (Alder, Cherry, Hickory, Maple, Mesquite, Oak, and Pecan) are the seven most popular types of wood you can use in your smoker and each one imparts a slightly different flavor to your meats. A particular type of wood and its flavor works well with different types of meat [...]

Ugh, so when I used my smoker two weeks ago (I’m still eating beef and pork from it, it’s sooooo good), one of the things I learned was that putting something like beef in a smoker for several hours tends to dry things out. Even at regular 200 degree heat with apple juice, cooking something [...]

My friend and I have been talking about getting a hardcore smoker and I think I’m going to get the one that I always see getting talked about, the Weber 2820 Smokey Mountain Cooker/Smoker. You might recall I reviewed the Smokenator (part 2) a little while back and gave it very favorable reviews. I think [...]

I had this crazy idea the other day when I was fixing up a small slab of ribs and some chicken wings, why don’t I try to use the Charbroil TEC grill as a smoker? Unfortunately the grill doesn’t actually come with more than an assembly menu but I figured if I took some mesquite [...]

When most people talking about smoking, they’re usually talking about hot smoking where, over the course of a few hours, meat is infused with that nice smoky flavor and it’s cooked at the same time. Cold smoking is a little different, it’s when the food being smoked is held separately from the heat and gets [...]

Yeah yeah, I realize I wrote the first part of the Smokenator review last October and since then, while I haven’t used the Smokenator since that one time due to weather, time, etc.; my impressions of it are still the same. The Smokenator itself is very professionally made and of sturdy construction, not some shoddy [...]