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Smoking
I do a lot of smoking. Brisket, pork and salmon, but also honey, salt, butter, cheese, eggs and black olives — if it holds still long enough, I've probably put it in the smoke. I run five different smokers, from two PID-modded electrics to a cold smoker I built from scratch. This is my whole approach: the history, the woods, the machines, and the tricks I've picked up along the way.
The History of Smoking From preserving meat over a cave fire to the backyard-smoking boom — how the whole world learned to cook with smoke. Explore →
Hot vs. Cold Smoking Two completely different crafts that share a name. Cooking with smoke vs. flavoring without cooking — and the food-safety lines that separate them. Explore →
Woods for Smoking Every wood in my buckets — hickory, mesquite, oak, pecan, apple, cherry, alder, peach — what each one tastes like, how to mix them, and which food it belongs on. Explore →
My Smokers & Gear The whole rack — two PID-modded SmokinTex, the offset, the pellet tube, the cold smoker I built around a Smoke Daddy, and the Meater Pro XL that watches it all. Explore →
My Tips & Tricks The things that took me years to learn — the stall, the bark, the smoke ring, brining, resting, and when to just leave it alone. Explore →
What I Smoke Brisket and pork, sure — but also salmon and lox, honey, salt, butter, olive oil, cheese, eggs and black olives. Everything I put in the smoke, linked to the recipe. Explore →
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