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This is where all new members should begin. Tell us a little about yourself, where you live, what you do, etc. Just helps us get to know you better;-)
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Blowing Smoke Around the Smoker. New
This is a place where you can come to shoot the breeze.
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Smoking-Meat.com Website
The website that started it all.. it's still alive and kicking and is where Jeff posts all of his own recipes and how-to information, product reviews, etc.
Jeff's Recipe Archive
400+ recipes archived and new ones being added almost weekly. This is just a quick way to get to it from here.
Order Jeff's Book #1
Smoking Meat: The Essential Guide to Real Barbecue
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Smoke, Wood, Fire
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Breakfast New
An area for breakfast threads that don't fine elsewhere.
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Sausage New
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Nose to Tail
A sections for parts of the animal that aren't used alot and that may not fall into a section that is already there.
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Kamado Cookers New
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Support
Report issues, troubleshooting, instructions for using the forum, etc.
Report issues, troubleshooting, instructions for using the forum, etc.
Report Issues
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How to Use the Forum New
Articles on how to use the forum
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Just for Fun
Gotta take a break from Smokin' once in a while and laugh a little. We love jokes especially when they're family and work friendly;-)
Gotta take a break from Smokin' once in a while and laugh a little. We love jokes especially when they're family and work friendly;-)
Social Groups
Members who live in the same general area or share a hobby, product or area of interest.
Members who live in the same general area or share a hobby, product or area of interest.
Bacon Makers Group
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Pacific NorthWest Smokeout / Get together
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Thanksgiving Central
Purpose written articles and video on all things Thanksgiving including but not limited to smoked turkey, double smoked ham, Thanksgiving sides, appetizers made with leftover turkey, etc.
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Hot Threads
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Mett - Would you? Could you?
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- General Discussion
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Featured Brisket point end and Baby backs .
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Featured My Dry Cure Bacon attempt
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Featured Plate Ribs Tonight
- Started by schlotz
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- Blowing Smoke Around the Smoker.
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Brisket help, point 175 flat 194
- Started by azbohunter
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- Beef
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Latest profile posts
God Bless America - Happy 4th of July - I'm going to smoke these beef ribs on the 4th.
I want to apply a basic SPG dry rub. When should I apply the rub for max flavor?
Can the rub be applied today and stay at room temp (75 - 80 F) until I smoke them?
Smoker Temp? How long? Wrap ?
Thank to all and God Bless you.
I want to apply a basic SPG dry rub. When should I apply the rub for max flavor?
Can the rub be applied today and stay at room temp (75 - 80 F) until I smoke them?
Smoker Temp? How long? Wrap ?
Thank to all and God Bless you.
Foodie here, both on professional capacity and simply, for the love of food and cooking.
richtee wrote on Dutch's profile.
Hey Dutch... still kickin’ Sumptin’ f’d up and hadda write Jeff for a reboot er whatever. Just stopping in to say howdee :) -The Mad Hunky!
co smokinator wrote on jarjarchef's profile.
I saw a post that your ribs were the best they had ever eaten. Would you consider sharing?
co smokinator wrote on jarjarchef's profile.
I'm just an individual in Colorado so I'm not looking to steal an secrets. So what's your secret for ribs?
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