Recipes
Smoked meats, homemade jerky, smoked snacks and smoked drinks, written so a first-timer can follow them.
Rubs & Seasonings
Mix a jar on Sunday and season everything all month. 7 recipes.
All-Purpose BBQ Rub
A balanced sweet, salty and smoky BBQ rub you can mix in five minutes and use on pork, chicken, ribs and more.
Texas-Style Brisket Rub
The classic Texas brisket rub: coarse black pepper, kosher salt and garlic, with optional add-ins for a little more color and flavor.
Sweet and Smoky Rib Rub
A sweet, smoky pork rib rub with brown sugar and smoked paprika that builds a shiny, sticky bark on spare ribs and baby backs.
Memphis-Style Dry Rub
A paprika-heavy Memphis dry rub for ribs served dry, with a little extra saved to sprinkle on right before serving.
Herb and Paprika Poultry Rub
A savory herb-and-paprika rub for smoked chicken and turkey, with less sugar so the skin browns without burning.
Coffee and Chile Steak Rub
A bold coffee and ancho chile rub that builds a dark, savory crust on steaks, tri-tip and beef ribs.
Cajun Rub
A bold homemade Cajun rub with paprika, garlic, three peppers and herbs for jerky, chicken, shrimp and more.
Sauces & Injections
Regional sauces, glazes and injections for juicier meat. 8 recipes.
Kansas City-Style BBQ Sauce
A thick, sweet and tangy Kansas City-style BBQ sauce made with ketchup, molasses and spices. Ready in about 30 minutes.
Texas-Style Thin BBQ Sauce
A thin, peppery Texas-style BBQ sauce with beef broth, vinegar and chili powder, made to soak into sliced brisket instead of coating it.
Eastern Carolina Vinegar BBQ Sauce
A thin, tangy, peppery Eastern North Carolina vinegar sauce for pulled pork. Five minutes of work, plus an easy Lexington-style twist.
Carolina Gold Mustard BBQ Sauce
A tangy, golden South Carolina-style mustard BBQ sauce with cider vinegar, honey and black pepper. Ready in about 20 minutes.
Alabama White BBQ Sauce
A creamy, tangy mayo-based Alabama white sauce with horseradish and black pepper. Made for smoked chicken and turkey.
Cherry Bourbon BBQ Sauce
A thick, sweet and tangy cherry bourbon BBQ sauce for ribs, wings and burnt ends, with notes on alcohol and a no-bourbon swap.
Beef Brisket Injection
A simple beef broth brisket injection that keeps the flat juicy, with how much to use per pound, where to inject and how to keep it safe.
Pork Butt Injection
A sweet and tangy apple juice injection for pork butt and pulled pork, with how much to use per pound and safe injecting tips.
Beef
Brisket, ribs, steaks, burnt ends and everything in between. 13 recipes.
Smoked Brisket for Beginners
A step-by-step smoked brisket for first-timers, with trimming, smoker temp, when to wrap, target temps and a long rest.
Poor Man's Burnt Ends
Smoked chuck roast cut into cubes, sauced and cooked until tender, for rich burnt ends without buying a whole brisket.
Smoked Beef Short Ribs
Texas-style smoked beef plate short ribs with a salt-and-pepper bark, cooked low and slow until probe-tender.
Smoked Beef Back Ribs
Beef back ribs with a bold rub, smoked at 275°F until they hit 200–205°F and the meat is tender between the bones.
Smoked Tri-Tip
A reverse-seared smoked tri-tip with a coffee and chile rub, a 225°F smoke, a hot sear and slicing tips for its tricky grain.
Smoked Prime Rib
A holiday-ready smoked prime rib with a garlic-pepper crust, a 225°F smoke, a hot reverse sear and a safe 145°F finish.
Smoked Beef Tenderloin
A whole beef tenderloin smoked low, then seared hot, with tips on trimming, tying and hitting a safe 145°F center.
Reverse-Seared Ribeye on the Smoker
Thick ribeye steaks smoked low at 225°F, then seared over high heat for an even center and a dark, crisp crust.
Smoked Chuck Roast Shredded Beef
Smoked chuck roast cooked to 200–205°F until it pulls apart, for beef sandwiches, tacos, nachos and more.
Homemade Smoked Pastrami
Smoked pastrami from store-bought corned beef brisket, or cure your own with Prague Powder #1, then smoke it until tender.
Smoked Burgers
Thick, juicy smoked burgers cooked low at 225°F, then seared for a crust and cooked to a safe 160°F.
Smoked Meatballs
Tender beef and pork meatballs smoked at 250°F to a safe 160°F, then tossed in BBQ sauce or simmered in marinara.
Smoked Meatloaf
A smoky, tender meatloaf with a BBQ glaze, cooked on the grate at 250°F until it reaches a safe 160°F in the center.
Pork
Pulled pork, ribs, bacon, ham and the cuts in between. 12 recipes.
Smoked Pulled Pork
Easy smoked pork shoulder for pulled pork, with smoker temp, wood, when to wrap, the 195–205°F target and how long to rest it.
3-2-1 Ribs
The easy 3-2-1 method for tender smoked spare ribs, plus the 2-2-1 timing for baby backs, with wood, wrap and doneness tips.
Smoked Baby Back Ribs (2-2-1 Method)
Tender smoked baby back ribs using the 2-2-1 method: two hours of smoke, two hours wrapped and one hour to set the sauce.
Smoked St. Louis-Style Spare Ribs (No Wrap)
No-wrap smoked St. Louis-style spare ribs with a deep bark, a steady 250°F fire and simple ways to tell when the rack is tender.
Pork Belly Burnt Ends
Smoky, sticky pork belly burnt ends made in three simple stages: smoke the cubes, braise them in butter and honey, then glaze.
Homemade Smoked Bacon
Cure and smoke your own bacon from pork belly using Prague Powder #1, a 7-day fridge cure and a 200°F smoke to 150°F internal.
Double-Smoked Spiral Ham with Glaze
A double-smoked spiral ham with a brown sugar, honey and mustard glaze, heated low and slow to 140°F on the smoker.
Smoked Pork Loin Roast
A juicy smoked pork loin roast with a simple rub, a 225°F smoke and a 145°F pull temp, plus tips to keep this lean cut moist.
Smoked Pork Tenderloin
A quick smoked pork tenderloin with a simple rub, a 225°F smoke and a pull temp of 145°F, the USDA safe temperature for pork.
Smoked Pork Chops
Thick-cut smoked pork chops with a quick brine, a sweet rib rub, a 225°F smoke and a hot sear to a juicy, safe 145°F.
Smoked Pork Steaks (St. Louis Style)
St. Louis-style smoked pork steaks cut from the shoulder, smoked at 250°F, then simmered in sweet BBQ sauce until fork-tender.
Smoked Sausage
How to smoke fresh brats, Italian sausage or kielbasa at 225°F until they reach a safe 160°F (165°F for poultry sausage).
Chicken & Turkey
Crispy skin, juicy meat, no rubbery bites. 7 recipes.
Smoked Whole Chicken
A juicy smoked whole chicken with better skin, using a poultry rub, a hotter smoker and a 165°F target in the breast.
Beer Can Chicken on the Smoker
A smoked beer can chicken with a poultry rub and a 165°F finish, plus why a stainless vertical roaster can replace the can.
Crispy Smoked Chicken Wings
Smoked chicken wings with crispy skin: dry them, smoke low, then crank the heat. Includes wood, temps and sauce options.
Smoked Chicken Thighs with Crispy Skin
Bone-in smoked chicken thighs with a poultry rub, a hot 275°F smoke and a quick high-heat finish for crisp, bite-through skin.
Smoked Chicken Drumsticks
Smoked chicken drumsticks with a sweet-savory rub, a 275°F smoke and a sticky sauce glaze. A budget-friendly family cook.
Smoked Whole Turkey
A juicy smoked whole turkey with a dry brine, herb-and-paprika rub, a 275°F smoker and a safe 165°F finish in the breast and thigh.
Smoked Turkey Breast
A juicy smoked turkey breast with a dry brine, herb butter and a 165°F finish. Smaller than a whole bird and easier to get right.
Fish & Seafood
Hot-smoked fish, shellfish and the snacks you make with them. 11 recipes.
Hot-Smoked Salmon
A simple hot-smoked salmon recipe with a brown sugar dry brine, alder smoke and a safe 145°F finish.
Salmon Candy
Sweet, sticky salmon candy nuggets with a brown sugar brine, maple glaze and alder smoke, hot-smoked to a safe 145°F.
Smoked Trout
Hot-smoked trout fillets with a simple brown sugar brine, mild alder smoke and a safe 145°F finish. Great warm or cold.
Smoked Mackerel
Rich hot-smoked mackerel fillets with a quick salt and sugar brine, oak or alder smoke and a safe 145°F finish.
Smoked Black Cod (Sablefish)
Buttery hot-smoked black cod, also called sablefish, with a brown sugar dry brine, alder smoke and a safe 145°F finish.
Smoked Tuna
Hot-smoked tuna steaks with a soy and brown sugar brine and mild smoke, cooked to a safe 145°F. Great for smoked tuna salad.
Smoked Catfish
Cajun-spiced smoked catfish fillets with a quick brine, pecan smoke and a safe 145°F finish. Ready in about an hour on the smoker.
Smoked Whitefish Dip
Great Lakes-style smoked whitefish dip made with fully hot-smoked whitefish, cream cheese, lemon and dill. Served cold.
Smoked Shrimp
Quick smoked shrimp with a Cajun-style seasoning and garlic butter, cooked at 225°F until opaque and 145°F inside.
Bacon-Wrapped Smoked Scallops
Large sea scallops wrapped in par-cooked bacon, smoked at 250°F until opaque and 145°F, then glazed with a little maple.
Smoked Lobster Tails with Garlic Butter
Butterflied lobster tails smoked at 225°F and basted with garlic butter until the meat is opaque and 145°F inside.
Jerky
Dehydrator, oven and smoker jerky, from classic beef to salmon. 12 recipes.
Homemade Beef Jerky in a Dehydrator
A simple, safe beef jerky recipe for any food dehydrator, with the right cut, a classic marinade and how to tell when it's done.
Cracked Black Pepper Beef Jerky
A bold peppered beef jerky with a simple soy and garlic marinade, a heavy cracked pepper crust and the USDA 160°F heat step.
Teriyaki Beef Jerky
Sweet and savory teriyaki beef jerky with soy, ginger, garlic and pineapple juice, made safely in a dehydrator or smoker.
Sweet and Spicy Beef Jerky
Honey-sweet, sriracha-hot beef jerky for any dehydrator or smoker, with the USDA 160°F heat step for safe drying.
Korean BBQ Beef Jerky
Sweet, savory Korean BBQ beef jerky with gochujang, soy, Asian pear, garlic and sesame, heated to the USDA 160°F before drying.
Cajun Beef Jerky
Spicy Cajun beef jerky with a homemade Cajun rub, hot sauce and garlic, heated to the USDA 160°F before drying.
Ground Beef Jerky
An easy ground beef jerky made with a jerky gun, lean beef, a savory seasoning mix and the USDA 160°F heat step for ground meat.
Beef Jerky on a Pellet Smoker
Smoky beef jerky made start to finish on a pellet smoker, with a hotter first stage to reach the USDA 160°F and a low finish to dry.
Venison Jerky
A savory, peppery venison jerky recipe with wild-game food safety steps, including the 160°F heat step the USDA recommends.
Turkey Jerky
A lean, savory turkey jerky for the dehydrator or smoker, with a simple marinade and the USDA 165°F heat step for poultry.
Chicken Jerky
A lean chicken breast jerky with a garlic, lemon and herb marinade, cooked to the USDA 165°F for poultry before drying.
Salmon Jerky
A sweet and savory salmon jerky with soy, maple and ginger, heated to the USDA 145°F for fish before drying.
Sides, Snacks & Desserts
Everything else on the table, from beans to cobbler. 11 recipes.
Smoked Mac and Cheese
Creamy, smoky mac and cheese made on a smoker with a simple cheese sauce, a crunchy topping and a light touch of wood smoke.
Smoked Baked Beans
Sweet, smoky baked beans cooked uncovered on the smoker at 250°F with bacon, onion, BBQ sauce and a little rub.
Twice-Smoked Potatoes
Russet potatoes smoked until tender, stuffed with cheese, sour cream and bacon, then smoked again until hot and golden.
Skillet Cornbread on the Smoker
Golden, crisp-edged cornbread baked in a hot cast-iron skillet on the smoker at 375–400°F, with a light touch of smoke.
Smoked Jalapeño Poppers (Atomic Buffalo Turds)
Bacon-wrapped, cream cheese-stuffed jalapeños smoked at 275°F until the bacon is crisp. A classic BBQ appetizer.
Smoked Queso Dip
A rich, smoky queso dip made in a cast-iron pan on the smoker with cheese, cooked sausage, tomatoes and green chiles.
Smoked Cream Cheese Dip
Smoked cream cheese with a sweet BBQ rub crust, smoked at 225°F for about 2 hours and served warm as a dip with crackers.
Smoked Deviled Eggs
Hard-cooked eggs given a short, light smoke, then filled with a creamy, tangy yolk mix. Includes the cold-holding rules to keep them safe.
How to Cold-Smoke Cheese
Cold-smoke cheddar, gouda and other firm cheeses below 90°F with a pellet tube or maze, then rest them so the smoke mellows.
Smoked Candied Pecans
Sweet, crunchy candied pecans with a light smoky flavor, made on any smoker at 250°F in about an hour.
Smoked Peach Cobbler
A cast-iron peach cobbler with a buttery biscuit topping, baked on the smoker at 350°F until bubbly and golden.
Cooking guides
Charts and how-tos to go with the recipes. See every guide
The Best Fish for Smoking (and the Ones to Skip)
Which fish smoke best? Compare 18 fish by fat, flavor, best smoking style and wood, plus which lean fish to skip and how to smoke shellfish.
Hot Smoking vs. Cold Smoking Fish (Plus Kippered, Lox, Nova and Candied)
Hot-smoked, cold-smoked, kippered, lox, Nova, gravlax and salmon candy explained, with temps, texture, safety and why hot smoking is best at home.
How to Smoke Fish: The Complete Beginner's Guide
Learn how to smoke fish at home: picking fish, wet and dry brines, the pellicle, smoker temps, wood, the safe 145°F finish and storage.
The Brisket Stall Explained (and How to Beat It)
Why brisket and pork shoulder stop rising around 150–170°F, how long the stall lasts, and your options for pushing through it.
Smoking Times and Temperatures Chart (With USDA Safe Temps)
A simple chart of smoker temps, cook times and target internal temps for brisket, pork, ribs, poultry, fish and more, with USDA safe minimums.