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Welcome! You have found your way to my Smoking meats recipes and barbecue site. I'm Rob Green of Tacoma Washington and have put together a multi media rich site aimed at sharing barbecue recipes, tips and techniques. There are many sites providing BBQ information but this site is designed to bring smoking meats,  barbecue techniques and recipes to you in high quality videos. Each video is shot in HD and shows each smoke from start to finish. The content of this site will be an ever growing multimedia library of all my smoking meats recipes and grilling recipes. This site also contains smoking and grilling tips, techniques, information and fun related YouTube streaming content. Here all the smoking meats and grilling is done low and slow over wood or wood pellet fire. Most smoking is done on a Traeger Texas and other smokers such as the Great Outdoors Smokey Mountain LP bullet water smoker (GOSM). We all know good things come to those who wait right? That's why we do it. This site is not specific to smoking with a Traeger but does offer recipes, tips, techniques and video for Traeger owners. For the most part, the information is universal and can be used for any smoker. The smoking meat recipe videos supporting this sites recipe pages are produced and property of SmokingPit.com.  All barbecue & smoking meat recipes have ingredients, instructions and a how to video to give you details on how to prepare, and smoke meats. Take smoking meats to the next level. Navigating this site is simple, just click the recipes link in the main menu. Scroll through the list of smoking meats recipes. Find the recipes your interested in then click on Hambone the pig on the right and he will open up the recipe page containing the ingredients, preparation, photos and a step by step streaming video of the entire process. Want to return? just hit the back button in your browser or click the navigation link back to my main BBQ page. On this main page you will find smoker recipes and related barbecue content. Check out my latest smokes in the featured smoke section below. See a recipe you like? Click on the rack of ribs located to the bottom right of each recipe. This will take you to the recipe page with preparation information, pictures and the start to end HD video of the smoke. Happy browsing my smoked meat recipes and may the "Thin Blue Smoke" be with you.

 

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!

All smoking meat videos now will be captured in HD!
I'm taking this barbecue site to a new level with video quality and unique recipes like my Kung Pao Chicken stuffed turkey. This is my latest addition to my smoker recipes. Each breast is stuffed with 1/2 lbs. of Kung Pao Chicken. This is what I hope separates this site from the rest. Like spicy hot BBQ? Try my maple smoked Atomic Buffalo Balls with a tasty but hot raspberry jam and cream cheese stuffed Habanero pepper core. Now let's get your barbecue on! Get to smoking!

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 - First Yoder Pellet Smoker Prototype

Don Cary of All Things BBQ 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 3 models in the 400, 500 and 600 sq. in. range. The actual sizes are to be determined. 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. His pits are built by engineers who cook! This one is made of 1/4" steel and he has a counter weight to reduce the weight of the door. And how about his "Lifetime Burnout" Warranty? I'm not aware of another manufacture offer 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.

Project Thin Blue Smoke!

Some of you who have been following my site may have seen I was cooking on a Louisiana Whole Hog WH-1320 pellet smoker. This was a dual cooker that operated as one 660 sq. inch independent smoker, two 660 sq. inch smokers or one 1,320 sq. inch smoker. Great versatility. To make a very long and disappointing story short, the unit was delivered in poor condition and Dansons service left allot to be desired. Dansons refunded my money and the pit rode off into the sunset in the back of a FedEx lift gate truck.

There is a silver lining in every cloud. I will point out the dealer had no idea as the unit was shipped from Dansons Minnesota distribution center. This dealer just happens to be known for building high end stick burners and immediately offered to take the unit back and build me a new Whole Hog using the same hoppers but the cooking chamber got a complete over haul with 10 gage steel as material! The WH-1320 is constructed of a thinner 14 gage steel. I took heat reading on both my Traeger Texas and the Louisiana smokers. By the way. Traeger won as far as heat consistency throughout the chamber. The Dansons product had a 65 degree temperature difference from right to left sides. I just received video of the new unit. The builder used his years of knowledge and experience designing professional quality pits combined with data and requirements provided by me and the end result will be a quality precision pellet cooker. This is what separates a quality builder from the rest. This builder listens to the consumer, and uses his knowledge of the field to achieve the ultimate. As I mentioned above, the new unit is constructed of 10 gage steel! That right folks, real steal! This builders goal is to build the best cooker without cutting corners. The builder has gone as far as to purchase and use a 8 probe precision digital temperature data collection device that collects  and sends data to a PC. This data is critical in designing a finely tuned smoker from controller boards to heat dissipation plates and exhaust.

Who is the builder? Where is the pit? I will be unveiling the smoker and introducing you to the builder once the cooker is on sight. I will season the smoker and then start my test and evaluation of the new cooker. Here is how this will play out... I am extremely critical of my cooking and the tools I use. If it isn't of quality and doesn't produce the finest BBQ it's out of here. It's that simple. The Louisiana Whole Hog WH-1320 didn't last but a couple weeks on my deck.

The outcome of this teamwork will be a pellet smoker that is by far better built, more efficient and hands down the best pellet smoker made. From what I have seen so far, I'm confident of this. Best of all its MADE IN THE USA!
Come on back and check status as I will update this as I learn of the upcoming temperature testing.

Update 6-22-2010 1:48 PM: Initial temperature testing is showing as little as a few degrees difference from side to side within the chamber. Stable and consistent temperature within the chamber is exactly what I'm after.  

Update 7-20-2010 11:48 PM: It's time to introduce the builder and provide status on my pit build. The builder is Don Cary of All Things BBQ and is the builder of the Yoder stick burner line of high quality pits. Yoders are also sold in Cabelas and should not be mistaken for  the Horizon smoker. The two look identical. Yoders are built by All Things BBQ in their facility in Yoder Kansas. The Horizons are built by Horizon based out of Perry Oklahoma and are sold in Wal-Marts, Bass Pro shops etc. There is a big difference in quality. Which brings me to my next point which is, the Yoder line carry a "lifetime burnout" warranty! In fact Don is introducing a new line of pellet smokers. This line will initially cover the 400, 500 and 600 sq. in. cooker sizes. Initial testing showed a 3 degree swing in temp across the cooking chamber which is amazing! I also heard a maximum of 700 degrees was reached. That's 200 degrees hotter then a Traeger gets. Bottom Line, Don has raised the bar a considerable amount for pellet cookers. From using 8 probe digital temp recorders to compile data used in tuning the cooking chamber to heavy metal and quality welding allowing him to offer a "lifetime burnout" warranty. Feel free to give don a call if your interested in information on his pits. His contact information is below. If your in the Wichita area, stop by the All Things BBQ showroom. He has one of the new cookers on his showroom floor. Don has been a joy to work with and I highly recommend his pits, services and supplies. I will be flying to Wichita within the next couple weeks to spend 2 days cooking on the new pits as well as his Wichita model stick burner. I'll spend another day at his Store and Build facility. I will be shooting video and will provide more information on how the cooking went with the new equipment.

My custom pit will be delayed a few weeks as I decided not to run the Louisiana hoppers and feed systems. I'm going 100% Yoder and it will be worth the wait!

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

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

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'm looking forward to receiving a new cooker that is currently in the build process. Don't let distance deter you from purchasing quality products. Give them a call and see for yourself. I'm not getting paid for printing this. I'm printing this because I was this impressed with their customer service and drive for quality and affordability. 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 lifetime burnout warranty? You don't see a warranty like this too often these days. 

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
 

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

What is the Smoke Ring and Why Is It There!

How to Get That Coveted Pink Ring With Your Cooking
by Joe Cordray

Slow cooked barbecue meats often exhibit a pink ring around the outside edge of the product.
This pink ring may range from 1/8 inch to 1/2 inch thick. In beef the ring is a reddish-pink and in pork, chicken and turkey it is bright pink. This pink ring is often referred to as a "smoke ring" and is considered a prized attribute in many barbecue meats, especially barbecue beef briskets. Barbecue connoisseurs feel the presence of a smoke ring indicates the item was slow smoked for a long period of time. Occasionally consumers have mistakenly felt that the pink color of the smoke ring meant the meat was undercooked. To understand smoke ring formation you must first understand muscle pigment. Read Article

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

Traeger Texas Product Review Read my review on Traegers Texas and see what's made smoking up great barbecue recipes so easy and consistent.  This smoker / grill has performed so well we will be bringing on a new Traeger XL soon. Read Review	Traeger Texas
The A-MAZE-N-SMOKER - Read my Product Review Every now and then I run across a new product or design that is so simple it's amazing.   See what's smoking at SmokingPit.com
Smoking HOT Tiger Sauced Party Wings Some like it hot! I like  it smoking hot. If your one who loves allot of flavor and  heat out of your wings try using DA BOMB "Final Answer" Habanero extract. Some sauces will ruin the flavor when you put enough in to greatly boost the heat. This extract weighs in at 1.5 million scoville units on the heat index. To put this into perspective, Tabasco is between 2,500 and 5,000. Follow my Tiger Sauced Party Wings recipe but add 1 drop at a time to a bottle of Tiger Sauce until you reach the desired heat. In my case for the wings shown to the right, I used 7 drops. Try them!
Independence Day Celebration I hope all of you had a great 4th of July as we did. The day started at 6 AM with two 7 lbs. pork butts. They seasoned overnight with some garlic powder, Jack's Old South Rub and some brown sugar. Prior to placing them in the smoker I injected them with Cherry Dr. Pepper. To back up the BBQ pulled pork, I seasoned some wings with butter, garlic powder, Caribbean Key Lime rub and brown sugar. The wings went on the smoker as the pork butts came off. 1 1/2 hours into the smoke I started mopping the wings with Tiger sauce. They really turned out amazing! Along with the wings I through on some dogs. To round it all off I made some cornbread with Honey in the batter, beans and slaw. You can't have a BBQ pulled pork sandwich without a decent cap of slaw! The food really turned out awesome. We enjoyed the Commencement Bay air show and the fireworks show right from our house. The planes were pretty impressive to watch. It's all in the video to the right. Hope you enjoy the show!
Barbecue Spareribs Good ribs are hard to beat and around these parts, hard to get. Combine good ribs with bacon wrapped cream cheese ABT's and your in for a real treat. Around our house ABT's don't last long. You can see by looking at both photos that by time I could snap the last photo, 1/2 of them were gone. The ribs are a standard pork sparerib smoked using the 3-2-1 method. That's smoking them 3 hours bare, 2 hours foiled and 1 our bare. Six hours of low and slow smoking produces some very tender and flavorful pork ribs. The ribs were rubbed down with yellow mustard, Jack's Old South hickory rub, garlic powder and brown sugar. The flavor from this smoking recipe is amazing. The ribs were served with ABT's, biscuits baked on the grill and served with hot raspberry jam.
Barbecue Pulled Pork I have been kicking around the idea of injecting pork butts, for BBQ pulled pork, with diet Cherry Dr. Pepper. It was time and that is exactly what I did. Everything went as planned and I had another great smoke on my Traeger Texas. I even toyed around with BBQ sauce alterations and came up with a BBQ sauce with Cherry Dr. Pepper in It. My family went nuts over this new recipe. See below for the recipe or view my smoking meats recipes page.

 

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.

View All Recipes

Recommended Dealers

Traeger Smokers

CCG Services - I was recently interested in moving to a pellet smoker. Two brand names came to mind (Traeger and Louisiana). I Contacted a few local dealers. One of which actually invited me to his house for a demo. Pretty cool huh? I actually got to see one function before buying. This sold me on the Traeger and the service he provides. Let me introduces Chris Lunt of CCG Services located in Tacoma WA. Chris has provided valuable assistance and information and most of all he provides my pellets to feed my new found addiction! I highly recommend Chris Lunt of CCG Services when considering a Traeger Grill. See my Traeger Texas Review. Give CCG Services  call or email and tell them Rob from SmokingPit.com sent you.

Chris Lunt
CCG Services
4415 N 45th St
Tacoma, WA 98407
253.377.9654
Chrisslunt@gmail.com

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

During my recent hunt for a Country Smoker WH-1320 smoker I stumbled on a gem of a BBQ retailer. 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. Don't let an out of state purchase deter you. Don was able work a deal on a Country Smoker WH-1320 (Whole Hog) and will put it on my door step for less then anyone I have found and I did allot of research. I have contacted several dealers and pitmasters who are winning competitions using this smoker. There is a great lack of review data on this smoker so I will be doing a full blown review complete will illustrations and HD video demonstrations showing the functionality and versatility of the smoker as soon as it arrives. 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.   Give All Things BBQ a call or email and tell them Rob from SmokingPit.com sent you.

See their line up!

 

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.