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.
chickensmoker240
Smoked Turkey Breast with Cranberry-Orange Glaze and Crispy Skin
Step-by-step guide to smoking turkey breast low and slow for tenderness, then finishing with a tart cranberry-orange glaze and high-heat sear to crisp the skin. Includes timing, temperature targets, and basting technique
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
chickensmoker6 to 8 hours
Smoked Turkey Breast with Herb-Brined Skin Crisp
A guide to smoking whole turkey breasts with a simplified brining technique that delivers tender meat and shatteringly crispy skin. Covers temperature management, skin preparation, and finishing techniques for restaurant
steaksmoker300
Smoked Tri-Tip with Brown Butter and Espresso Rub
A bold tri-tip recipe combining espresso-forward dry rub with brown butter basting for deep crust development and rich flavor. Covers temperature management, timing, and finishing techniques for maximum bark and tenderne
porksmoker180
Smoked Pork Chops with Apple-Cider Glaze and Crispy Bark
Thick-cut bone-in pork chops smoked low-and-slow until tender with a mahogany bark, finished with an apple-cider reduction glaze that caramelizes on the surface. Includes timing, temperature targets, and finishing techni
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.