As barbecue enthusiasts, you might be interested in experimenting with different meats to smoke. If you’ve got the fire going, you might as throw on some different cuts of pork, beef, fowl or fish to really show off that aromatic and woodsy taste that only a slow, low cook over wood chips can provide.

Mackerel is one of several types of fish that tends to be oily, in a good way. Even if you have no interest in the health benefits of something like mackerel, it also happens to have a great taste.

While the length of time it takes to smoke a brisket is not an exact science nor a quick one, you can eliminate a large amount of the guesswork by sticking to some basics.

Think bone-in chicken thighs to go in the smoker. With a little prep work, this dish will steal the show.

When looking for a quick-cooking, inexpensive, but tasty, cut of beef to get dinner on the table fast or to serve as a crowd-pleaser at your next get together, two choices typically come to mind: flank stank and skirt steak.

A delicious, moist and smokey chicken breast will impress any guests and it could not be more simple when you follow the right steps. For the ultimate smoked chicken breast, you want to be sure to focus on both keeping the bird moist and juicy and to ensure it is full of flavor from the

What used to be just a popular West Coast unique chunk of juicy beef is now an American favorite. The tri tip roast makes for a lean juicy piece of smoked meat. The keys to a tasty smoked tri tip are the marinade, rub, and the smoking procedure. The beauty of the tri tip is

One of the most exciting things about watching a brisket slow cook on the grill, in a smoker, or in the oven is the development of the beautiful, caramelly, meat-candyish bark, which only a brisket rub can give, that hints to bites full of flavor and satiety to come, which you know your guests will love.

Being partial to dark meat, I think smoking whole chicken legs is an awesome way to go. I am talking about smoking chicken thighs and legs still in one piece.

If you have never heard of this cut of meat before, do not feel too bad. The Denver steak came into existence about 10 years ago as the result of an investigative project designed by professional butchers named the Beef Checkoff Project.