New to smoking meats or looking for out of the box ideas? You've come to the right place. I'm always researching new and different recipes, tips and techniques for smoking meats. I spend allot time in smoker and smoking related forums, compiling the useful information to share with others on the journey to achieve the ultimate in smoked meats. If it can be smoked, it will and you will find it here. Nothing but great smoking & barbecue recipes. I plan on posting new smoking recipes a couple times a week as time permits.  Every recipe will have a step by step instructional video. I won't just tell you, I'll show you how I prepare and smoke meats in HD video! Get your popcorn and kick back and enjoy the show!

The following are featured smoked meats and other foods, some of which may be recipes and or some video footage of my latest smokes. All recipes will have Peppy the Hot Jalapeno present to take you to the recipe page. Just click on Peppy and your of to great smoked barbecue.

Bubba Gump Style Cajun Shrimp If you have tried and loved the Cajun shrimp on the menu at Bubba Gump's, then you will love this easy to make recipe. 1/2 lbs. of medium jumbo shrimp sautéed, with garlic and mushrooms in a Cajun Butter sauce. The shrimp and Mushrooms are dumped over two slices of French Bread toasted and mopped with the Cajun butter sauce. Simply amazing! Low Sodium

Alaskan King Crab & Shrimp over Flat Iron Steaks with a Cajun Butter Sauce Hickory wood smoked Flat Iron steaks seared to perfection and topped with Alaskan King Crab, Shrimp, mushrooms and drenched in a Cajun garlic butter sauce that is out of this world! This surf and turf recipe is hard to beat and prepares and cooks quickly. Full of flavor and  Low in  Sodium.

Peach Smoked Sesame Chicken & Beef Kabobs Peach wood smoked Sesame Chicken & Beef Kabobs slow cooked on a Yoder YS640 pellet fueled cooker. Tender chunks of chicken and tenderized beef marinated in a Sesame, garlic, soy sauce and honey marinade. Slow cooked on skewers with red onion, red & green bell pepper and mushrooms. This recipe is amazing! Low Sodium

Peach Smoked Southwest Chipotle Chicken 14 Large chicken breasts seasoned with Mad Hunky no sodium rub, garlic powder, pepper, Mrs. Dash Southwest Chipotle seasoning and injected with apple juice. These yard bird breasts are super juicy and full flavored. You won't believe it but this is a low sodium heart healthy recipe. Low Sodium

Hickory Smoked Yoshida's Meatloaf This is my favorite meatloaf recipe to date. Beef never tasted so moist and savory. This meatloaf will amaze you with flavor hot off the cooker and it only gets better day 2. Cold meatloaf sammies are a hit when made from this recipe. The best part of it is it's a extremely simple recipe. Quick preparation and darn tasty to boot.

Hickory Smoked Philly Cheese Steak Burger I done broke the chain and gone "Full Tilt Boogie" with this Colossal Burger! Two 5" beef patties wrapped around a thin sliced steak, sautéed onions, mushrooms, green pepper, garlic and apple wood smoked Pepper Jack cheese. Steak and hamburger is bathed in Arrogant Bastard Ale. Burgers are topped with Blues Hogs Tennessee Red Sauce and 3 slices melted Medium cheddar. Oh Hell Yeah! Getcha some!

Trippel Beer Infused Pulled Pork Chili This is my signature chili dish and a great idea for the left over pulled pork you may have. The chili is loaded with sweet onions, tangy tomato's including fire roasted tomato's. The pork makes for the most tender chili meat one will encounter. This chili has the "TWANG THANG" going on with its flavor profile and has a rich hearty smell aroma to it.

View All Recipes

Exciting News!

New - Direct Grilling using the Optional Grill Grates - See the char!

A new Yoder has fallen from the Heavens! A must read

Join Me on a Tour of the Yoder Smokers Fabrication Facility

Tour the All Things BBQ store in Wichita KS.

BBQ champion Any Groneman is now teaching cooking classes on a BBQ and cooking on the Yoder YS640 in Wichita Kansas at All Things BBQ. I have attended 3 classes and found them to be very informational. Andy is a top notch cook, top notch guy and I can't recommend the classes enough. Who is Andy Groneman? Well, let’s see, Head Cook Andy Groneman is a 14-time Grand Champion and winner of over 150 awards including; 2010 Jack Daniels World Invitational – World Pork Champion 2009 National Champion—Chest to Chest Brisket Invitational 2009 New York “Empire State” Grand Champion 2009 KCBS – Team of the Year -5th place 2008 Reserve Grand Champion—American Royal 12x Grand Champion and winner of hundreds of BBQ awards

Mad Hunky Meats Rub & Poultry Brine Exciting news! Mad Hunky products are now available at All things BBQ! Visit attbbq.com and get your Mad Hunky products at a low price today. Read my Rub & Brine review on Mad Hunky Meats Rub & Poultry Brine and find out why I believe I'm now a hard core brining guy when it comes to poultry! Open the package of this poultry brine and the smell will take you back to your mom's kitchen as the Thanksgiving Dinner is being cooked. The flavor and smell is wonderful. The cost and ease of use is amazing!

The Stall - Myth busted!

We all experience the stall when slow cooking large cuts of meat. For folks new to slow cooking this can be a horrific experience as they crank up their cookers, check their Thermometers etc. We have heard many explanations as to why but now a physics guru explains why. This is a great read and I highly recommend it to all. Full Artical.

I have been planning some big additions to my site and media presentations. Here's what is coming soon!

We are now cooking on both a Yoder Pellet cooker as well as a Yoder Wichita. Check it out!
 

• New Yoder YS640 - I have some new review data on my YS640 review page. I completed several temperature consistency tests and was impressed with the consistency of this pit. This was done while running the U20 firmware. U21 is on the way and will be thoroughly tested as always. :-)
  
  240 degree temp consistency data and chart
  Firmware Upgrade Tutorial Video
   
• New live streaming video! - I have done 4 live video streams so far and things went well. Folks seemed to have a good time. They got to watch me prepare two smoked, talk about many different rubs and sauce. They even got to watch me drink beer and shoot some Jack! One user comment stated "it was like we were right there in your kitchen". I just received some UHF wireless audio gear to improve the audio quality. We did experience network delays and some audio issues. To make sure things at this end are sufficient I have significantly upgraded the inbound and out bound network speeds so there will be no question on performance at this end.

If you wish to participate just go to Ustream.TV and register for a free account. This will allow you to login to the chat session with the others and ask questions and make comments. I also gave away 3 bottles of Bone Suckin Sweet hot Mustard to 3 viewers logged into chat. You will find the schedule for live streams on my Live video streams page. Its up in the menu.

Note to all:  Got something in mind you want covered or answered? E-Mail me with details on what it is and I will either answer it in my next live stream or host a live stream dedicated to covering the subject. This is a great opportunity for folks new to smoking to get answers and demos live! You can also ask the questions via chat window. Get registered at Ustream.TV for free!
 

SmokingPit.com Podcasts are now available via ITunes Store.

SmokingPit.com videos are now available via ITunes Store Podcast. From your PC or Apple device just open the ITunes store and search the podcasts for "smokingpit" then click down load. All Podcasts are FREE! Guy's if you get stuck waiting on a bench in the mall waiting for your lady, your saved! Watch some BBQ video to pass the time.

How long to smoke a Turkey?

Safety first - I recommend turkeys smaller the 12 pounds when cooking at 225-250 so they reach 140 degrees within 4 hours. If you need more smoke two or three. We all love the leftovers right? If you do smoke a larger bird you may consider doing so at 350 degrees or increasing to 350 after 2 hours. For the same reason, avoid stuffing the turkey as it will slow the time it take to reach 140. Another reason to avoid stuffing is more smoke can penetrate.

Cook Time - I like to smoke the turkey at a low temperature, between 225 and 250 degrees preferably 230 degrees. At this temperature the turkey should need at least 30 minutes per pound. Do the math and a 12 lbs. bird will take a minimum of 6 hours so plan ahead. This is another reason I like doing smaller Turkeys but two or three of them.

Always measure a Turkeys doneness using a meat thermometer. I use a Maverick ET-73 with a remote display that sits in my house. Very handy and this way I don't have to keep opening the smoker door to check. Check the temperature in the thickest part of the thigh and breast. The turkey is done when both readings are 165 degrees or higher. I prefer a breast temperature of 168 degrees. Once you have removed the Turkey from the smoker, let it stand for 15 minutes as it will continue to cook and the juices will redistribute. This should make for a flavorful and juicy bird like no other.

Tell me what you think...

I'm always interested in what you think of this site and content within. Or what's smoking in your smoker. Share your recipes that's makes your smoking a great success. Send me an email and I will post your comments on my comments page.

Exciting News -

Yoder Smokers are a part of winning teams!

Read more on the new Yoder Pellet fired cookers below.

Don Cary of Yoder Smokers is raising the bar for quality in pellet smokers. This is his first pellet smoker & grill prototype and it's sweet looking. From my last conversation with Don, this is a 480 sq. in. cooker but the size still is not set in stone. He is planning to start with 2 models in the YS480 & the YS640 (480 & 640 square inches). What you see here is a 100% Yoder build  and Yoder quality including the pellet feed system and digital controls. Since this is the prototype, there will be some changes. One of which is the digital control board. The first board has a knob or pot for adjusting the temp and a digital display. The new boards will have a digital display with up down arrows for the controls to make temperature adjustments. These pits are built by engineers who cook! Made from 10-gauge steel the cooking chamber comes with a 10-year burnout warranty? I'm not aware of another manufacture with a warranty of this caliber. I have more specs and photos coming. This is why I will be cooking on a Yoder soon! Check out my custom Yoder smoker build by Don and his team below.

Recommended Dealers

All Things BBQ - Yoder Smokers Precision Heating & Quality Build 

When it comes to precision heating and quality build, I suggest you look around and  then take a good look at Yoder smokers. Don Cary is the owner of All Things BBQ and the builder of Yoder Smokers. Recently I have had the pleasure of working with Don and his team. Not only was I impressed with their drive to ensure customer satisfaction but they are deeply committed to building the highest quality smokers and yet affordable. It doesn't matter where you live in the US. All Things BBQ is postured to provide the best pricing & shipping and will have your new smoker on your deck in no time. I had a 400 lbs. Whole Hog cooker in my drive way in about 6 days! I have since received a Yoder YS640 and couldn't be happier with the quality of the product and the service. Don't let distance deter you from purchasing quality products. Give them a call and see for yourself. These are attributes that are slowly slipping away these days. And just look at this smoker to the left. It would look damn good on your patio now wouldn't it? Speaking of quality, how about their 10 year burnout warranty on pellet smokers bodies? You don't see a warranty like this too often these days. 

Gas Grills, backyard smokers, Competition and New Pellet Smokers!

Don Cary owner - operator All Things BBQ 615 W. Douglas Wichita, KS 67213 316.440.3950 don@atbbq.com www.atbbq.com

If your looking for anything from gas grills, back yard smokers to full on competition or catering rigs,  All Things BBQ has it! Not only do they have it but some of the best prices I have seen. All Things BBQ is owned and operated by Don Cary and they are located in Wichita Kansas. If your looking for a great deal on a smoker or grill check out their Yoder line. I have a buddy who cooks on a Yoder stick burner and swears by them.   I personally have been cooking for over a month on the new Yoder YS640 wood pellet fired pit. I have over 20 smokes on it and just love the thing. Read my full review with HD videos. Give All Things BBQ a call or email and tell them Rob from SmokingPit.com sent you. See their line up!

Foothills Fireplace & Grills
Recommended Yoder Smoker Dealer local to the Puget Sound!

30848 3rd Avenue Black Diamond, WA 98010 Phone: 360.886.2277 Web Site

I paid a visit to Foothills Fireplace & Grills. Like allot of the combination fireplace, spa and Grill shops I expected to see an entire showroom filled with stoves and spas. What I found was a gem of a grill shop. Yes there is a nice stove section but the shop has a nice supply of Yoder smokers. On the floor was the YS480, Cheyenne, Durango and they carry the Wichita which they just sold. They also had the Green Egg and many Louisiana pellet cookers made by Dansons. It doesn't stop there. They had a nice assortment of fuels including a wide variety of hardwood flavors for your wood pits and pellets for your pellet burning pits. Also present were a assortment of accessories. It's not a big place and its down off the road but it's a gem of a grill shop. When I get my Wichita I know where to go for flavored hardwood including peach. A big thanks to Richard of Foothills for the tour and showing me the Yoder selection. Full Review

Watch my new how to Cold smoke video!

Watch the end to end process in HD video and pick up some tips on cold smoke generators, food preparation and cold smoking in general. Learn how to produce high quality smoked deli turkey, cheese and nuts within 4 hours. My how to cold smoke demo

	BBQr's Delight Pellet Fuel Review I recently tested and reviewed the BBQr's Delight pellet fuel for pellet cookers.  Ever noticed when using some of the big named brand pellet fuels that they all seem to be close not only in flavor but in smell when they are burning. BBQr's Delight pellet fuel breaks away from the pack. Read my full review on the product and see why BBQr's Delight is now the official pellet Fuel of SmokingPit.com - Full Review
	Maverick ET-732 Review is under way! The folks at Maverick ill be sending me their new ET-732 Digital Thermometer with wireless remote receiver/display. I will be cooking with the unit and evaluating it as soon as it arrives. There are some very promising tests out there already that demonstrate positive results with it's stated 300 foot line of sight range. I give you all an idea of what that is like transmitting through walls. I used the heck out of my ET-73 and really liked it. I expect the same out of their new unit. I'm looking forward to the arrival of the new ET-732. This will be an ongoing review. I will update it over time. Keep checking in for more information. Big thanks to Darren from Maverick!  Read my Full Review. ET-732 Information Sheet www.maverickhousewares.com
	The Dark Side BBQ Blog This is a great BBQ blog authored by Grant Campbell of Derby Kansas. Grant does all his cooking on a Yoder YS640 pellet fired pit and he is turning out some amazing BBQ to say the least. Stop in to Grants Dark Side BBQ and check out some of his smokes. Grants smokes will leave you drooling!
	The Charcoal Companion Magnetic Flexible Mini Grill Light We have all, at one time or another, ended up barbecuing or smoking meats in the dark. Especially those who choose to cook low and slow. A stalled pork butt could easily move your cook an hour or two into the late evening. If you have a low light situation and do not have the luxury of porch lighting in or around your pit or want a little extra I have found what I think is a inexpensive and bright solution. $12.99 - Full Review

Cast Iron Cookware Care
by DutchOvenCookware.com

Learn how to properly season and care for your cast iron cookware. This easy to follow information will extend the life of your cast iron cookware as well as improve its performance. Read Article

Spicing it up with seasonings, spices and rubs found healthier
by the American Journal of Clinical Nutrition 2010!

Results: Rosmarinic acid from oregano was monitored to assess the effect of cooking on spice antioxidant content. Forty percent (19 mg) of the added rosmarinic acid remained in the spiced burger (SB) after cooking. There was a 71% reduction in the malondialdehyde concentration (mean 6 SD: 0.52 6 0.02 lmol/250 g) in the meat of the SBs compared with the malondialdehyde concentration (1.79 6 0.17 lmol/250 g) in the meat of the control burgers (CBs). Read Article

SmokingPit.com is all about sharing BBQ tips, tricks and techniques to preparing great smoked meats and barbecue! There is nothing difficult about smoking meats. Smoking meats can easily produce amazing results with proper temperature (230 degrees), thin blue smoke and a good combination of rubs, spices and wood. All the information you need to start smoking meats is within this site. Good luck and may the thin blue smoke be with you.