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6 Ways To Fix Oversmoked Meat & How To Avoid It.
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Smoking meat can get messy really fast. The smoke and fat drippings create a build of creosote and grease inside your smoker that if left for too long, can cause problems. I have battled rust, mold,...
One of the biggest draws to offset and charcoal smokers, is their ability to produce great smoke flavor from using charcoal and wood; however, unlike a pellet grill which has an auger that...
How To Tell When Your Pork Butt Is Done (With & Without a thermometer)
Pork butts are probably my favorite meat to smoke! There are not many more satisfying things in the world than shredding a perfectly tender and moist pork butt. I think the meat smoking community can...
When I first started smoking meat, I would always let my meat sit out before going onto the smoker. I was taught to do that with steak and burgers, so I assumed you would do the same when smoking...
When I first started smoking meat, I thought the more smoke the better. My smoker was billowing out a thick, heavy white smoke and I thought I was killing it. After some bitter tasting meat and after...
Storing Brisket: Tips And Tricks For Refrigeration & Freezing
Brisket is such large cut of meat that unless you are smoking for a large crowd, there are bound to be leftovers. So how exactly do you get those leftovers to be just as good as it was fresh off the...