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...

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...

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...