brisketsmoker12 to 16 hours
Texas-Style Brisket on an Offset Smoker
A straightforward backyard brisket recipe with salt-and-pepper bark, steady offset fire management, and a long rest for slices that stay juicy.
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seafoodsmoker90 minutes
Smoked Fish: Whole Salmon and Trout on the Smoker
Step-by-step guide to smoking whole fish on offset and pellet smokers, covering brining, temperature targets (225–250°F), wood pairing, and how to tell when fish is done without drying it out.
chickensmoker6 to 8 hours
Smoked Duck Breast with Cherry Glaze
Master the technique for smoking duck breasts to achieve crispy skin and tender, pink meat. This guide covers temperature management, timing, and finishing with a tangy cherry glaze for a restaurant-quality backyard dish
sidessmoker4-8 hours plus curing and rest time
Cold Smoking Cheese and Butter: Techniques for Low-Temperature Backyard BBQ
A comprehensive guide to cold smoking soft cheeses, hard cheeses, and butter at home using offset smokers and tube smokers. This technique focuses on temperature management below 90°F, proper wood selection, curing prepa
chickensmoker120
Smoked Chicken Sausage with Apple Wood and Cider Glaze
Step-by-step guide to smoking chicken sausage links low and slow over apple wood, with a reduction glaze using fresh apple cider. Covers proper sausage prep, smoking duration, doneness testing, and plating techniques.
porksmoker4 hours 30 minutes
Smoked Pork Belly Burnt Ends with Maple-Bourbon Glaze
Tender, caramelized pork belly cubes smoked low and slow, then tossed in a sticky maple-bourbon glaze and finished with a final smoke. A crowd-pleasing appetizer or main that works for weeknight dinners and weekend gathe
ribssmoker8-10 hours
Smoked Beef Short Ribs: Low-Temperature Bark Development
A guide to smoking beef short ribs at lower temperatures for extended bark development and tenderness, covering fuel selection, temperature management, and slicing techniques for maximum flavor and texture.
ribssmoker6-8 hours
Smoked Beef Ribs: Low-and-Slow Bark Development for Maximum Crust
A practical guide to smoking beef ribs with focus on achieving deep bark development, including seasoning approaches, smoke wood selection, and timing benchmarks for tender, crusty results on offset or drum smokers.