This smoked whole ham is delicious off the smoker. Cured in salt and sugar, and then smoked in a butter-honey glaze over pecan wood, this beautiful cut of pork is dripping in incredible flavor!

Yes Sir: some Akaushi beef, much like Kobe beef so I am told. This beef comes from HeartBrand Beef. Received this beef from one of our vendors Ben E. Keith food service co. One item I am looking forward to smoking is the Tri Tip cut. Never have smoked one before but have been reading it is wonderful. The other is some of the most beautiful rib eye steaks I have ever seen. Looking to grill these on the BGE. Gonna be some good eats. Hope to post photos of more mouth watering cooks. Thanks Bill Tri Tip Beef: Rib Eye Steak: Got 41 steaks from 2 whole rib eye cuts. freezer ready:

There’s this idea that smoke should be constantly billowing from the chimney of your smoker. Wrong. Dark smoke usually signals a grease fire that will ruin your meat, imbuing it with a foul, bitter taste if it escapes from burning. You shouldn’t see anything more than heat waves emitting out of that exhaust pipe if you are doing everything correctly, and correctly means clean wood from fruit or nut trees started on a hot bed of charcoal that hasn’t touched a drop of lighter fluid and that has

Karen Solomon shows us how to cure, smoke, and fry our way to perfect bacon at home.

Super tender pork belly, lightly cured in coffee & treacle then smoked over oak.

Your search for your next grill and smoker accessory tool starts here. Check out the best cold smoke generators with our free...

I was born and brought up in a grocery/meat store, and my dad specialized in cured and smoked hams, bacons, shoulders, corned beef, pastrami, cured and smoked chickens and turkeys, etc. in Northern New York. He developed his own brine he brought...

Upstart chefs take on America's most sacred culinary cow

No weighing,no calculator, just a simple recipe that works quite well, from a man I have known all my life. Pops Dad..Carl Fassett owned a store and...

Karen Solomon shows us how to cure, smoke, and fry our way to perfect bacon at home.

If you're a homesteader you’ll get lots of inspiration and workable recipes in The River Cottage Curing & Smoking Handbook.

Canadian Bacon (Step by Step—2015) NOTE: The following is how I do this particular Smoke. You can do it this way, or many other ways. I'm posting...

I have finally refined my recipe and process with much help from many of the folks here including alblancher, Martin, Dave, Bearcarver etc. I have the...

The art of salting, curing and smoking could possibly be some of the oldest cooking techniques known to man. Almost every culture does it t...

Want to smoke your own meats but think it's too complicated? Look no further! We've broken down the basics of BBQ to help you get started.

I have finally refined my recipe and process with much help from many of the folks here including alblancher, Martin, Dave, Bearcarver etc. I have the...

Smoked liver? Sure, why not? Nutritionally dense and great when smoked, it is worth taking a look at the next time you fire up the smoker.

We show you how to master the smoker and make a perfect barbecue brisket.

Rub ingredients, smoke, and time work together to create an amazing finish to these sweet and smoky ribs that are delicious, juicy, and fall-off-the-bone tender. Enjoy the process and get ready for some good eating!

Our motto for this smoked, tender, juicy and delicious brisket is "Go big or go home"! Cooked for 10 hours and smoked for 6. Smoked beef brisket heaven!

Discover the art of smoke curing meat with our expertly curated list of the top ten books for both novices and seasoned pros. Start mastering the craft today!

Author: Martin EarlBacon goes well with almost anything. It’s used in everything from sandwiches to chocolate—we haven’t found anything this versatile meat can’t do! The art of curing meat dates from well before the dawn of refrigeration, all the way back to ancient civilizations as a way to preserve meat for long periods of time. […]

Looking to perfect the art of smoking meat? You're in for a treat because this infographic will set your right foot forward!

A whole smoked brisket is a labor a love and a serious topic of discussion for any seasoned or burgeoning pitmaster. There are many opinions on what temperature to smoke at, how to season the meat and whether to wrap your brisket mid-cook (we say, yes, to help it retain heat). This recipe designed for a pellet grill is a foolproof way to introduce anyone to the joys of smoking your own meat. While we love a simple salt and black pepper seasoning, the extra spices in the rub here bring a punch of flavor without being overwhelming. We mist the brisket as it smokes, which helps keep the edges from getting too crispy. For those seeking crisp bits, we provide simple directions to turn the fatty part of the brisket (aka the point or deckle) into burnt ends. These flavorful pieces of meat originated in Kansas City and were initially a way to use up the fatty parts that were left over from slicing a brisket. They’re so delicious they’ve become desirable in their own right as a standalone dish. If you don’t want to make the burnt ends just slice and serve the whole brisket.

Cold smoking bacon is not that hard but it takes some practice to get everything right. Read this guide to get great results and avoid the most common mistakes.

Blog about home curing of meats, cured meats, salumi, charcuterie and other meat goodies.

Want to find a cheaper alternative to an expensive smoker? How about a smoker box for your existing grill? Check out my reviews on my favourite smoker boxes.

Update April 10, 2016 – We’re adding Slow’n Sear. The Slow’n Sear just outright spanks the Smokenator. We’ll leave the Smokenator listed for now. We all already know that the Weber Charcoal Kettle is the ULTIMATE grilling machine. It grills, it bakes, it roasts – and it even smokes (true barbecue). While the standard Weber charcoal […]

Barbecue smoked mackerel cooked low and slow over oak wood. Rich in flavor and matched with an easy dry brine, this is as good as smoked fish comes.

Marcus Bawdon takes a deep dive into the different styles and methods of barbecuing, from the indirect smoke ovens of the American Deep South to the scorching hot grills of Japan.

Use this excerpt from Morton Salt’s A Complete Guide to Home Meat Curing, and learn how to start curing meat at home.

Want to find a cheaper alternative to an expensive smoker? How about a smoker box for your existing grill? Check out my reviews on my favourite smoker boxes.

Hello All, Here is my first run at Buckboard Bacon. I also rolled and tied some, so I guess that may be called Rolled Shoulder Bacon? I have made...

How do you reuse charcoal while still keeping it effective and safe? Learn how to recycle lump charcoal and briquettes the right way with our barbecue guide.

Makin' Buckboard Bacon!: Do you like bacon? Yeah, me too. Ever wondered how to make your own bacon? I didn't have the urge to make my own bacon until I tasted some buckboard bacon a friend of mine had cured and smoked himself. It tasted amazing, I was hooked! OK, but what'…