If I use my smoker, do I need to add a cure like nitrates? Ground brisket: WAY different flavour. search for: home; about; resources. We use cookies to make wikiHow great. I haven't smoked meat in a lot of years and this was a great reminder. A charcoal smoker. I set the smoker to go off at 142F. To figure out how long you need to smoke your meat, you have to take three factors into consideration: the type of meat, the thickness of the meat, and the temperature of the smoker. Then smoke it then chill it for another 24 hours. Regardless of the particulars, the meat is cooked on low, even heat for many hours until it's smoked to delicious perfection. When … However, electric smokers aren't the best for flavor, and they also tend to be pretty expensive. Quite clear and simple to follow. Brush liquid smoke on meats like steaks, burgers or even deli meats to add more depth to the flavor. Add more wood chunks instead of adding more charcoal. … Approved. First, it gives you a fine estimate of the drying duration. Smoking is all about creating a silky texture by breaking down the collagen in the meat—you'll be able to tell if that collagen has done its job by the meat's jiggle. Moisten the meat slightly at appropriate intervals during smoking. This article has been viewed 436,901 times. This aluminum pan method can also be used for meatloaf or chuck roasts on the grill. What's the simplest way to keep your spices from slopping off during smoking? One time, while smoking ribs I wondered if it would be possible to get that pit smoked flavor into ground meat. Although we now have better ways to keep meat fresh, the popularity of smoking it has never died. This site is packed full of recipes, how-to information and resources to help you learn how to smoke meat and I'm so glad you found your way here. Then pay for spices. After the meat has cooked for your preferred time, use the shovel to remove the soil from the top of the metal. If you have a gas grill, you can set it up for indirect cooking. Can hardly wait to try it. You can use an electric mixer if desired. If you are using a charcoal smoker, you definitely should allow the coals to turn white before adding your meat, otherwise your meat will taste like charcoal. They are fueled by hardwood blocks and chips, which impart their strong flavor to the meat you're smoking. I remember the description of Pa smoking meat in … Also, Part 1 Step 5 gives both temperature scale values. wikiHow marks an article as reader-approved once it receives enough positive feedback. Mix thoroughly and keep at a low simmer until ground beef is smoked and ready to add. Smoking originated as a method of preserving food … Smoking removes moisture from the meat which results in a longer shelf life. ", http://www.foodnetwork.com/recipes/articles/how-to-smoke-meat.html, https://www.epicurious.com/expert-advice/how-to-use-a-smoker-grill-step-by-step-article, https://www.bonappetit.com/test-kitchen/cooking-tips/article/wood-smoking-meat, https://www.texasmonthly.com/bbq/smoking-with-mesquite/, http://onlineathens.com/food/2013-08-06/wet-or-dry-smoking-meat-beginners, https://www.smoking-meat.com/smoking-times-and-temperatures-chart, https://www.bbqdryrubs.com/best-meats-smoke/, https://www.smoking-meat.com/brining-meat, https://www.bonappetit.com/story/room-temperature-meat-tempering, https://www.thekitchn.com/technique-how-to-baste-106751, http://www.smoking-meat.com/january-16-2014-smoked-pork-spare-ribs-just-got-better, https://www.smoking-meat.com/smoked-rib-recipe, https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/smoking-meat-and-poultry/CT_Index/!ut/p/a1/jVFdb4IwFP01PtZeQbGYLAshWdRNnHGbyIupUAoKLWmr0_36VffkopvtS--555z7UZzgGCeC7ktOTSkFrU5x4q1gBl7HD2E89TtPMIo-ZtPnMAQy71nC8g9C5N6pv3EC-E8_vqOAoybhhOOkoaZApcgljjkziAr9yZTGcS5lhjTNmTminKYG6YIxYxMnDJ2zBRVZVQpusVpu7QPVjJ4sMtTIXWXUEcfh22okMnbAC5xcdgUde0eRO-8Ox5EL0-5vwpW1_RBu78UOziu5Pv_RMhBrl9gJFcuZYqq9UxYujGkGLWhBqlmbS8kr1k5lfY4f08MDAPF7ruO7Xcfr-8Qh_R7xBvWGrdR2syc1XHMupDY4vnTETf0ef70EQyhf6wXRwTfW5YoT/#7, http://www.seriouseats.com/2010/04/cooking-out-how-to-grill-barbecue-or-smoke-meat-with-wood-chips-chunks-and-logs.html?ref=grilling, https://www.foodsafety.gov/food-poisoning/bacteria-and-viruses, https://www.food.gov.uk/safety-hygiene/avoiding-cross-contamination, consider supporting our work with a contribution to wikiHow. Then, calculate your cooking time by checking your recipe. Antelope, deer, ground beef..... i keep my temp. Smoking meat whether with a smoker or a charcoal grill will unleash a world of delightful flavors that will please your guests. When smoking ground meat recipes, the internal temperature needs to rise above the danger zone as quickly as possible. Smoking is a low-slow process. I use cherry and water, am I doing something wrong? Find smoker and grill setups, smoking techniques, and wood chip versus chunk instructions. Choose a smoker. The Finish Guess again! Nope! Are the temperatures in Celsius or Fahrenheit? Take your meat out of the fridge. Don’t get anything that is prepackaged or pre-seasoned. The positioning of the meat will change according to what you're cooking. Learn how to smoke meat the easy way. The fatty is then smoked in a smoker. I want to smoke some of my own. How To Smoke Meat. Cut in slices. Read on for another quiz question. ", "Beginner with large Weber wanting to smoke ham hock, was not entirely sure how or what flavor chips available. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Periodically, while you smoke your pork ribs or turkey legs, you'll want to add fresh coals to keep the heat steady. Treated wood contains toxins that are harmful if used to cook your food with. If you have an electric or gas smoker, all you need to do is turn it on according to the manufacturer's instructions. Now it’s time for the magic show. That's why I emphasize the importance of being keen to the meat quality. All you want to do is penetrate the meat with the smoke for the flavor and to help preserve it. Dig a pit in the ground, using a shovel. I would add some at the start and again about 45-60 minutes later when the smoker wasn't smoking. A marinade or rub can add extra levels of flavor to your meat, but it is not a necessary step. Smoking was traditionally a technique used to preserve meat. Traditional BBQ is smoking. No, just brine your meat in sea salt water for 24 hours, and then spice it with your favorite herbs. Smoking also helps coat the outside of meat in “bark,” a dark, thick crust that forms when smoke reacts with the moisture on the surface of the meat. Ribs, brisket, and pulled pork take hours to smoke properly, so adding more … with explicit "How to" directions and a list of tools to go out and purchase for future use. Slather your meet with mustard. Don’t place food directly in front of where the smoke is entering the smoke area. Combine 1/4 cup of the ketchup and 2 heaping tbsp of the blackberry jelly and cook until combined. How can I regulate the amount of smoky flavor? 250 degrees Fahrenheit will smoke your chips in an electric smoker. If you will start smoking it directly, then set the meat aside and get ready to brine it. in your recipes. Sign up for Georgia's newsletter to learn about her Adventure Getaways, books, TV projects and special "reader only" treats. Most people recognize it as the Hawaiian Luau or more accurately, Kalua Pig.While lots of people do this in many different ways, there are a few basic steps you can take to make it … The ground meat used should be extremely lean, at least 90 percent lean, which is easy to find in any grocery store. After graduating from the French Culinary Institute, she by R.B. Water works well for this. wikiHow's. A gas smoker won't give your meat as much flavor as other types of smokers. Poke holes in the top so the smoke can get out. Brining the Deer Meat. Although you can adjust your meat flavor with marinades, brines, and rubs, aluminum foil won't change the flavor of your meat. connection to the outdoors. There are basically two ways to salt-cure meat. By using our site, you agree to our. Should I turn the meat over while it is cooking? 6. The seasoned peppers, onions, garlic, and ground beef smoke … So that is about sixty bucks just for the meat. Just gather some wood chips, a roasting pan and some foil. “manual literacy” and helping participants step outside of their To learn how to brine or marinade your meat before smoking it, scroll down! Charcoal smokers are fueled by a mixture of charcoal and wood. No need to turn it over. You might want to invest in a thermometer you can keep inside the smoker to monitor the temperature. Fahrenheit. It's the best way to bring out the deep, rich flavor of brisket, ribs, and other cuts of meat that simply taste best when they're smoked until the meat melts off the bone. If you’re curing or fermenting sausage to smoke, be sure to follow the directions on the cure package for any ratio and temperature control. 5 stars based on 331 reviews. When selecting your meat, go to the butcher shop. What my first book touched on, this second book takes it into much greater detail with lots of pictures. Why shouldn't you wrap your meat in aluminum foil when you smoke it? We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/a\/a8\/Smoke-Meat-Step-1-Version-2.jpg\/v4-460px-Smoke-Meat-Step-1-Version-2.jpg","bigUrl":"\/images\/thumb\/a\/a8\/Smoke-Meat-Step-1-Version-2.jpg\/aid1201617-v4-728px-Smoke-Meat-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Fair Use<\/a> (screenshot)
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/5\/5c\/Smoke-Meat-Step-2-Version-2.jpg\/v4-460px-Smoke-Meat-Step-2-Version-2.jpg","bigUrl":"\/images\/thumb\/5\/5c\/Smoke-Meat-Step-2-Version-2.jpg\/aid1201617-v4-728px-Smoke-Meat-Step-2-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Fair Use<\/a> (screenshot)
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/4c\/Smoke-Meat-Step-3-Version-2.jpg\/v4-460px-Smoke-Meat-Step-3-Version-2.jpg","bigUrl":"\/images\/thumb\/4\/4c\/Smoke-Meat-Step-3-Version-2.jpg\/aid1201617-v4-728px-Smoke-Meat-Step-3-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Fair Use<\/a> (screenshot)
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/7\/76\/Smoke-Meat-Step-4-Version-2.jpg\/v4-460px-Smoke-Meat-Step-4-Version-2.jpg","bigUrl":"\/images\/thumb\/7\/76\/Smoke-Meat-Step-4-Version-2.jpg\/aid1201617-v4-728px-Smoke-Meat-Step-4-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Fair Use<\/a> (screenshot)
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/9\/92\/Smoke-Meat-Step-5-Version-2.jpg\/v4-460px-Smoke-Meat-Step-5-Version-2.jpg","bigUrl":"\/images\/thumb\/9\/92\/Smoke-Meat-Step-5-Version-2.jpg\/aid1201617-v4-728px-Smoke-Meat-Step-5-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Fair Use<\/a> (screenshot)
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/17\/Smoke-Meat-Step-6-Version-2.jpg\/v4-460px-Smoke-Meat-Step-6-Version-2.jpg","bigUrl":"\/images\/thumb\/1\/17\/Smoke-Meat-Step-6-Version-2.jpg\/aid1201617-v4-728px-Smoke-Meat-Step-6-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Fair Use<\/a> (screenshot)
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/a\/af\/Smoke-Meat-Step-7-Version-2.jpg\/v4-460px-Smoke-Meat-Step-7-Version-2.jpg","bigUrl":"\/images\/thumb\/a\/af\/Smoke-Meat-Step-7-Version-2.jpg\/aid1201617-v4-728px-Smoke-Meat-Step-7-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Fair Use<\/a> (screenshot)
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/64\/Smoke-Meat-Step-8-Version-2.jpg\/v4-460px-Smoke-Meat-Step-8-Version-2.jpg","bigUrl":"\/images\/thumb\/6\/64\/Smoke-Meat-Step-8-Version-2.jpg\/aid1201617-v4-728px-Smoke-Meat-Step-8-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Fair Use<\/a> (screenshot)
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/6f\/Smoke-Meat-Step-9-Version-2.jpg\/v4-460px-Smoke-Meat-Step-9-Version-2.jpg","bigUrl":"\/images\/thumb\/6\/6f\/Smoke-Meat-Step-9-Version-2.jpg\/aid1201617-v4-728px-Smoke-Meat-Step-9-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Fair Use<\/a> (screenshot)
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/3\/3e\/Smoke-Meat-Step-10-Version-2.jpg\/v4-460px-Smoke-Meat-Step-10-Version-2.jpg","bigUrl":"\/images\/thumb\/3\/3e\/Smoke-Meat-Step-10-Version-2.jpg\/aid1201617-v4-728px-Smoke-Meat-Step-10-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Fair Use<\/a> (screenshot)
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/a\/a6\/Smoke-Meat-Step-11-Version-2.jpg\/v4-460px-Smoke-Meat-Step-11-Version-2.jpg","bigUrl":"\/images\/thumb\/a\/a6\/Smoke-Meat-Step-11-Version-2.jpg\/aid1201617-v4-728px-Smoke-Meat-Step-11-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Fair Use<\/a> (screenshot)
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/65\/Smoke-Meat-Step-12-Version-2.jpg\/v4-460px-Smoke-Meat-Step-12-Version-2.jpg","bigUrl":"\/images\/thumb\/6\/65\/Smoke-Meat-Step-12-Version-2.jpg\/aid1201617-v4-728px-Smoke-Meat-Step-12-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Fair Use<\/a> (screenshot)
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/9\/97\/Smoke-Meat-Step-13-Version-2.jpg\/v4-460px-Smoke-Meat-Step-13-Version-2.jpg","bigUrl":"\/images\/thumb\/9\/97\/Smoke-Meat-Step-13-Version-2.jpg\/aid1201617-v4-728px-Smoke-Meat-Step-13-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Fair Use<\/a> (screenshot)
\n<\/p><\/div>"}, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/2\/20\/Smoke-Meat-Step-14-Version-2.jpg\/v4-460px-Smoke-Meat-Step-14-Version-2.jpg","bigUrl":"\/images\/thumb\/2\/20\/Smoke-Meat-Step-14-Version-2.jpg\/aid1201617-v4-728px-Smoke-Meat-Step-14-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

License: Fair Use<\/a> (screenshot)
\n<\/p><\/div>"}, Online portal combining food safety information from the U.S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention. Mix the half and half with the lemon juice, and then pour that in, followed by the 8 ounces of shredded cheese. I think it, "I'm planning on becoming an expert at smoking, and this article gave me tons of info! What is a fatty you ask? Water smoking can help regulate the temperature when you're smoking a big cut of meat that will need to cook for many hours. A gas smoker. Rubs are usually made with a combination of salt and spices. Cooking a pig in the ground is more than just a novel way of cooking food — it’s a cultural experience, and one that you’ll best appreciate if you familiarize yourself with its methodology. Wright’s Condensed Smoke or Liquid Smoke Smokes All Kinds of Meat. Take your meat out of the fridge 1-2 hours prior to adding it to the … wikiHow is where trusted research and expert knowledge come together. Yes, rocks. For smaller cuts of meat that don't have a long cooking time, it's not necessary to use water. Quinn July 23, 2015. I can't wait to get started! Not a bad thing. after college, she decided to leave her cubicle and reconnect with Take it away Brian. Charcoal burns longer and steadier than wood, so charcoal smokers are easier to use than wood smokers. Jump in feet first; get a whole packer and "GET IT ON BROTHER"! Smoke the burger for about 60-90 minutes. To compensate for that the smoke sticks and screens had to be periodically re-arranged and hung at least 5 feet above the fire. No. ". Pork and beef ribs typically take up to 8 hours, while a big cut of brisket could take 22. Add the jalapeno, green pepper, and onion on top of the meat … An electric smoker. Once done, the fatty is sliced and served on it’s own or a thick slice is put on a … The proper level of ventilation, or smoke-flow, as it’s called, depends on a variety of factors. If the salt is damp, redo the process. How to rig a grill to smoke meat depends on the type of grill. Depending on the type of meat that you have, the process could last for 6 hours. Then, place your meat in the smoker, making sure it's not over direct heat and add your wood chips. Be sure the meat isn't over direct heat. Instead, you want to use indirect heat, where you put the meat on the part of the grill that is beside, rather than on top of, the pile of coals. As mentioned, if you're using your grill as a smoker the hot coals should be scooted to the side of the grill so that the meat won't cook too quickly. Light charcoal, begin smoking the ground beef. When there are 10-15 minutes left of smoking, place some cheese on top of each patty. Hello. Smoking meat is typically combined with salt-curing or drying to extend the life of the meat as long as possible. How can I keep meat from drying out in a vertical gas smoker? With an electric smoker, you can put the meat inside, turn it on, and forget about it until the meat's done hours later. Wood sold for smoking meats can be purchased in chunks or chips or even sawdust. One of the major goals of smoking meat is to give your meat that smoky flavor; aluminum foil will prevent this! If you don't have a smoker or grill, you can still enjoy flavorful dishes — smoke meat in your oven! Smoke your Venison. Mix really well and form into a loaf. Thanks. If you want to use the "3-2-1" process to smoke your meat, you still shouldn't wrap your meat in foil for the whole cooking time. Knowing the correct time of smoking a jerky is quite essential. They received constant smoke, but with less intensity. The key to this chili is smoking the meat and veggies first. The thermometer in the picture has an F signifying it. Try smoking meat without a marinade and with a marinade to decide which method you personally prefer. Smoke until they reach an internal temperature between 150F-160F. "I am new at smoking meat and I wanted to see what meats were recommended for smoking and the advice was excellent, "As a first time buyer of a charcoal/wood grill and smoker, this article was extremely informative. Smoking and drying meat is a very efficient way to ensure you have food in the wild or in the case of a food shortage. ", "Temps and times were helpful in determining if I want to attempt smoking meat. I lay a piece of cardboard on a cutting board and put the aluminum pan on top of that then poke the holes with a large fork or the tip of a knife. Add all the dry spices, cook another two minutes. Once they are saturated, place them an aluminum foil packet and and preheat your smoker to around 200–220 °F. Curing Your Meat *heavy breathing* Before the meat is smoked it must be cured, or salted. Order Modvigil Online reviews. ", "Excellent write-up. Saute the chopped green pepper, onion and garlic in the olive oil until soft. Preheat cooking vessel, add oil, then garlic and onions and cook for 2 to 3 minutes. Unlike acid marinades, which mainly impart flavor and tenderize minimally, and spice rubs, which only add flavor, salt rubs applied 24 to 48 hours before smoking tenderize tough meat almost all the way through. Keep the fire burning. Not quite! Jeff Phillips here.. owner and originator of the smoking-meat.com website. Here’s the best way to cook a burger indoors. Keep a supply of charcoal handy. While many people choose to marinate their meat before they smoke it, the smoke will flavor your meat even if you don't marinate it beforehand. comfort zone and experience life more viscerally. It acts as a binding agent and you will not taste it at all. Ground meat absorbs smoke like a sponge so a thin clean smoke is best. Also remember, the best cuts of deer for smoking are the tenderloins, hams, or shoulder roasts. Courtesy of the good folks over at BroBBQ.com, we've got a handy smoking times and temperatures chart that tells you everything you need to know about smoking meat by different cuts of meat. These are easy to use - you don't have to monitor the temperature all day long - but the final product won't have as much flavor as meat smoked in a charcoal or wood smoker. If you are smoking summer sausage in the oven, you can simply set the temperature to 160 degrees F. It is a good idea to wrap the meat in aluminum foil or to prepare it over a water bath, in order to allow condensation to help the flavors penetrate into the meat as it is cooking. No one wants that. This site is packed full of recipes, how-to information and resources to help you learn how to smoke meat and I'm so glad you found your way here. In a large mixing bowl combine the ground beef, sausage, and beef rub; Place the meat mixture on top of the bacon weave, and flatten out until the majority of the weave is covered. Smoking meat can be basted, or "mopped," with a thin solution such as water or a combination of water, vinegar and spices. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Remember to go about 80-20 meat to fat. Thanks to all authors for creating a page that has been read 436,901 times. One time, while smoking ribs I wondered if it would be possible to get that pit smoked flavor into ground meat. References I have a tang-master electric smoker that I can't get the chips to smoke in. Set your meat on a shallow aluminum tray or directly on the grill instead. began working in Michelin restaurants in New York and France, ", "I find it educational. Growing up on her family’s farm in upstate New York, Georgia The meat is completely surrounded with salt in a covered box in order to draw the water out of the loin so that there is nothing for any bacteria to grow on and to help the smoke penetrate. You want to expose as much of the surface of the meat to the smoke. Georgia is a firm believer in empowering people to be self-sufficient, identify personal strengths and pursue their life passions. To prepare wood chips, soak them in water, then wrap them in aluminum foil. Add the remaining spices in the ground turkey. If you have a charcoal grill, you can use the snake method to smoke sausages. You should have indirect heat, so the meat will be enveloped in the heat and smoke. Try mixing ground chuck with ground brisket. To learn how to brine or marinade your meat before smoking it, scroll down! Prepare to Smoke Your Venison When you are ready to start smoking, you need to allow 30 – 60 minutes for … Yet gives it the same delicious flavor much desired in home-smoked meat. Rubbing salt on the meat and letting the juices drain off will result in a dry product. Click here for instructions on how to enable JavaScript in your browser. Guess again! Any freshly ground sausage that doesn’t use a cure is great for hot smoking. The combination of salt and cool smoke prevents spoilage, repels insects and preserves meat. Not exactly! There is another reason to avoid wrapping your meat! You can always add more to adjust to your taste preferences. Allow the meat to set for at least a month. Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat.

2020 how to smoke meat in the ground