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Smoking-Meat.com - Learn to Smoke Meat with Jeff Phillips
Step-by-step smoker recipes, real-world techniques, and expert guidance designed to teach you how smoking meat actually works — not just hand you another recipe.
Smoking Times and Temperatures Chart for Beef, Pork & Poultry
My standard smoking times and temperatures chart shows you the general smoking times for chicken, turkey, ribs, brisket pulled pork and many other smoked meats.
Smoker Recipes | Learn to Smoke Meat with Jeff Phillips
If you enjoy learning about smoking meat, you might also enjoy the Smoking Meat Community, where readers share cooks, ask questions, and help each other improve.
39 Smoked Appetizers - Learn to Smoke Meat with Jeff Phillips
I have written on several occasions about these glorious smoked, bacon wrapped, cream cheese stuffed jalapeños (known in the smoking community as Atomic Buffalo Turds or ABT's for short).
Smoked Baby Back Ribs - Learn to Smoke Meat with Jeff Phillips
This recipe for smoked baby back ribs will yield ribs that are more competition-style. This means they produce a tender bite of meat that pulls from the bone
The Best Smoked Tri-Tip You’ve Ever Had - Learn to Smoke Meat with ...
Place meat in a lidded container and into the fridge for 2 hours. It is not necessary to rinse the salt from the meat. Apply a light coat of Jeff's Texas style rub to the top side of the tri-tip. Set the meat aside while you go get the smoker ready.
13 Awesome Weekend Recipes for the Smoker - Learn to Smoke Meat with ...
Here's some smoker recipes I like to do on the weekends because they're easy to prepare, they smoke up in just a few hours and, most important of all, they taste amazing.
How to - Learn to Smoke Meat with Jeff Phillips
Inside the How-To category, you will find clear, practical guides that teach the core skills of smoking meat, including temperature control, fire management, smoking wood, and other essential techniques.
Smoked Pork Country Style Ribs - Learn to Smoke Meat with Jeff Phillips
To maximize the smoke flavor just set it to “Lo Smoke” for about an hour, which will give you a ton of smoke and hold about 180°F and then turn it up to “Hi Smoke” to finish, which still gives you quite a bit of smoke and holds about 220°F (104°C).
Smoked 3-2-1 St. Louis Style Spare Ribs - Learn to Smoke Meat with Jeff ...
They can be smoked right along with the other ribs or you can freeze them and smoke them later. Once cooked/smoked they can be stored and added to beans, soups, stews, etc. for great flavor.
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