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!

Exciting News!

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.

Did I really Cold Smoke Chocolate Cake?

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 including the new YS640 Pellet fired smoker.

	2010 American Royal Grand Champions - Yoder Built Pit Congratulations to Mike and Debbie Davis of Lotta Bull BBQ who won grand champion at the 2010 American Royal Open BBQ competition held in Kansas City, Kansas. The Lotta Bull team were among over 500 teams competing for a total of $100,000 in prize money with $12,500 going to the Grand Champions. The Lotta Bull BBQ team won Grand Champion on a custom designed pit by Yoder Smokers.
	Another Yoder Win! This time on a YS640 Pellet Cooker Another congratulations to Steve Charmichael for his big win this week in Haven, Kansas. Steve took 1st in chicken, ribs, brisket, pork, and beans.   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

Project Thin Blue Smoke!

I decided to sell this project as is. With the new Yoder Wichita I have no room. If your interested in purchasing this fine pit, contact Don Cary at atbbq.com. This is a serious competition grade build an does not come close to what you find in most grill stores. 10 gauge steel and top quality craftsmanship!

This cooker is a custom made cooker running the Louisiana hoppers, firepot and augers. It makes the Whole hog look like a Traeger!

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. Danson's 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.

Update 9-17-2010 11:28 PM: Health issues kept me from making my trip to Wichita to meet Don and his crew. I really was looking forward to cooking with them and touring the fabrication shop and the All Things BBQ store. I also missed out on seeing my pit for the first time in person. My buddy Shane did stop in in my absence and sent me the following pictures. See larger image.

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

ATBBQ - Contact Information

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

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.

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.

Ranchero Salsa Stuffed Chicken Breasts 6 - 9 Large chicken breasts stuffed with Rojo's Salsa, red onion, garlic and Jalapeno slices, Marinated in Orange & Pineapple juice, seasoned with Cattleman's Ranchero seasoning and slow cooked over peach wood pellets. Topped with smoked Pepper Jack cheese. Truly amazing flavor.

Thai Chicken Rolls with Roasted Pineapple & Habanera Sauce This is  one of my families favorites! 4 Large chicken breasts pounded out to 1/4" thick. Dipped in milk & honey then into garlic & herb Italian bread crumbs making an amazing breading. Then topped with sautéed sweet onions, bell peppers, mushrooms, fresh garlic and basil leaves. The chicken is then rolled up around the veggies and topped with fresh Rosemary. Cooked low and slow @ 270 degrees. Once out, it's topped with an amazing roasted pineapple & habanera sauce with mango.  -  Low Sodium

Mad Hunky Brined Turkey (Thanksgiving Day Cook) This is be the recipe of choice for our Thanksgiving Day celebration meal. 2 young Turkeys soaked in Mad Hunky brine for 4 hours. This brine is deep penetrating and easily the best brine I have cooked with. When I first opened the bag the smell reminded me of my moms Thanksgiving Day meal. The entire meal including the stuffing! Garlic butter sauce is worked up under the skin over the meat. Then the same mix is rubbed on the outer skin and seasoned.  The birds are smoked low and slow until golden brown and 170 degrees!  -  Low Carb

Peach Wood Smoked Red Stag Bourbon Infused Baby Back Ribs This is an awesome rib flavor with a nice bourbon flavor.  It's basically the 3-2-1 method with a twist. In this recipe I use John Henry's bourbon rub. When I foil I use a bourbon, Cherry Dr.Pepper and honey mix. Then the magic begins. When the ribs are done they are coated  with a Bourbon BBQ sauce. Oh hell yeah!

Hickory Smoked Mad Hunky Meatloaf Your about to embark on a cook that will without a doubt be a crowd pleaser. This recipe is by far my best meatloaf recipe to date. It's the most tender, moist and flavorful meatloaf I have smoked. 7 1/2 lbs. of 80/20 ground Bovine (beef) mixed with eggs, Panko bread crumbs, crushed pork skins, Mad Hunky brine mix, garlic and fresh Vidalia Sweet onion. I held nothing back on this cook why should you. Getcha Some!

Hickory Smoked Deluxe Pizza Colossal Burgers Get ready to Rock some Bovine! This bad MAMBA-JAMBA is stuffed with Ragu pizza sauce, moist Mozzarella cheese, Canadian bacon, sautéed sweet onion and green bell peppers, bacon,  olives, pepperoni and pineapple. All the topping for a tasty deluxe pizza stuffed inside a big burger. This burger is not only awesome tasting its a hoot to make! Fun for the whole family. I held nothing back on this one!

Mad Hunky Brined Spatchcocked & Smoked Chicken My all time favorite chicken brine by Mad Hunky Meats is used to soak and flavor 2 large yard birds for 6 hours. After brining the birds are rinsed and garlic butter seasoned mix is spread under the skin over the breasts, thighs and legs. Then the same mix is rubbed on the outer skin and seasoned with chopped garlic and Jack Stack rub. The birds are smoked over cherry low and slow until golden brown and 170 degrees!  -  Low Carb

View All Recipes

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.