Smoking
I use a SMOKIN-IT Model 1 smoker. It is essentially an insulated steel box with two very small holes for air flow, and it uses an electric heater to generate smoke from wood chunks. The general philosophy with these is that you put the wood, food, and maybe a pan of beer/water in the smoker then shut the door and come back when it is done. The moisture and smoke from the small amount of wood is mostly trapped inside until you open the door. If you are using a more traditional smoker you might have to do some extra steps like spritzing or wrapping your meat partway through the cook
Grilled Pork Belly
I used pork belly cut into strips (like ~3x12") the original implied that you should smoke t...
Pulled Pork
~10 lb Boston butt (bone in) no trimming Brine overnight: 1 gallon water 1 cup kos...
Wings
My Initial Failure: Cooked too fast for smoke from 2oz cherry to absorb I think. Maybe try more ...
Whole Chicken
Brisket
10 lbs brisketFirst attempt: Rinsed off mustard covered in all purpose seasoning. Smoked wi...
Spare Ribs
Season ribs with rub (no mustard) Wrapped in plastic wrap, place in fridge overnight Into smoke...
BBQ Cupcake Chicken
Ingredients: 12 boneless, skin-on chicken thighs 1/4 cup BBQ rub 1 1/2 sticks (6 oz.) butte...