The Smoke Blog

Thanksgiving is tomorrow, and along with all the joy of the holiday comes stress for those who have volunteered (or been "volun-told") to make the family turkey. This is especially...

The secret to competition-style pork ribs is getting the right texture. We show you how to get that perfect bite, every time!

Spiral-sliced hams are convenient but lacking in depth of flavor. A second smoke and a tangy-sweet glaze makes your ham twice as nice!

To wrap, or not to wrap? That is the question...

The ultimate sweet-and-savory sauce for ribs and chicken.

Posted by: Jack Calhoun I remember my routine when I first started smoking meat on my ceramic cooker. I would usually opt for a pork butt (which is really a...