Welcome! You have found your way to my Smoking meats, BBQ recipe and outdoor cooking site. I'm Rob Green of Tacoma Washington and have put together a multi media rich site aimed at sharing barbecue recipes, tips and techniques. There are many sites providing BBQ recipe information but this site is designed to bring smoking meats, grilling, Cast iron cooking and barbecue techniques and other recipes to you in high quality videos. Each video is shot in HD and shows each smoke from start to finish. The content of this site will be an ever growing multimedia library of all my smoking meat recipes, BBQ recipes and grilling recipes. This site also contains smoking and grilling tips, techniques, information and fun related YouTube streaming content. Here all the smoking meats and grilling is done low and slow over wood or wood pellet fire. The cookers used in my BBQ videos are a Yoder YS640 Pellet cooker, Yoder Wichita Offset stick burner and a Arizona BBQ Outfitters Scottsdale Santa Maria style wood pit. This site offer in-depth information on recipes, tips, techniques and video to help you expand your cooking experience. For the most part, the information is universal and can be used for any smoker or grill. The smoking meat recipe videos supporting this sites recipe pages are produced and property of SmokingPit.com. All barbecue & smoking meat recipes have ingredients, instructions and a how to video to give you details on how to prepare, and smoke meats. Take smoking meats and BBQ to the next level. Navigating this site is simple, just click the recipes link in the main menu. Scroll through the list of smoking meats recipes. Find the recipes your interested in then click on Hambone the pig on the right and he will open up the recipe page containing the ingredients, preparation, photos and a step by step streaming video of the entire process. Want to return? just hit the back button in your browser or click the navigation link back to my main BBQ page. On this main page you will find smoker recipes and related barbecue content. Check out my latest smokes in the featured smoke section below. See a recipe you like? Click on the rack of ribs located to the bottom right of each recipe. This will take you to the recipe page with preparation information, pictures and the start to end HD video of the smoke. Happy browsing my smoked meat recipes and may the "Thin Blue Smoke" be with you.
New to smoking meats or looking for out of the box ideas? You've come to the right place. I'm always researching new and different BBQ recipes, tips and techniques. I spend allot time in smoker and BBQ related forums, compiling the useful information to share with others on the journey to achieve the ultimate in smoked meats. If it can be smoked, it will and you will find it here. Nothing but great smoking, grilling & barbecue recipes. I plan on posting new smoking recipes a couple times a week as time permits. Every recipe will have a step by step instructional video. I won't just tell you, I'll show you how I prepare and smoke meats in HD video! Get your popcorn and kick back and enjoy the show!
The following are featured smoked meats, BBQ recipes and grilling recipes, some of which may be recipes and or some video footage of my latest smokes. All recipes will have Peppy the Hot Jalapeno present to take you to the recipe page. Just click on Peppy and your of to great smoked barbecue.
2 Great Tips for Beginners!
The Stall - Myth busted!
Brine your Turkey in Mad Hunky poultry brine for 12 – 14 hours. You can reduce the amount of brine used by brining in a Ziploc XX-Large storage bag and squeezing the air out and zip sealing it. Once brined, rinse and pat dry with paper towels. In a mixing Bowl combine 1 stick unsalted butter, 4 twigs of Rosemary peeled and chopped. ˝ tsp Thyme, 4 cloves garlic chopped and a little pepper. Whip it up into a whipped butter. Lift the skin of the bird and pierce the membrane under the skin with your finger so you can work the butter mixture under the skin. Work it all the way down to the legs etc. On the outer skin apply a light coating of extra virgin olive oil. Apply some coarse ground black pepper and liberally coat with Mrs. Dash Garlic & Herb seasoning. Smoke @ 260 degrees until the internal temp reaches 170 degrees. Cook time is about 30 minutes per pound. I recommend 12 to 14 lbs. birds and doing two. Do not mist the outside of the bird. This will ensure the skin crisps up from the heat and oil.
The final product! Both turkeys were amazing to say the least.
Happy Thanksgiving folks!
Safety first - I recommend turkeys smaller the 12 pounds when cooking at 225-250 so they reach 140 degrees within 4 hours. If you need more smoke two or three. We all love the leftovers right? If you do smoke a larger bird you may consider doing so at 350 degrees or increasing to 350 after 2 hours. For the same reason, avoid stuffing the turkey as it will slow the time it take to reach 140. Another reason to avoid stuffing is more smoke can penetrate.
Cook Time - I like to smoke the
turkey at a low temperature, between 225 and 250 degrees
preferably 230 degrees. At this temperature the turkey should
need at least 30 minutes per pound. Do the math and a 12 lbs.
bird will take a minimum of 6 hours so plan ahead. This is
another reason I like doing smaller Turkeys but two or three of
Tell me what you think...
I'm always interested in what you think of this site and content within. Or what's smoking in your smoker. Share your recipes that's makes your smoking a great success. Send me an email and I will post your comments on my comments page.
All Things BBQ - Yoder Smokers Precision Heating & Quality Build
When it comes to precision heating and quality build, I suggest you look around and then take a good look at Yoder smokers. Don Cary is the owner of All Things BBQ and the builder of Yoder Smokers. Recently I have had the pleasure of working with Don and his team. Not only was I impressed with their drive to ensure customer satisfaction but they are deeply committed to building the highest quality smokers and yet affordable. It doesn't matter where you live in the US. All Things BBQ is postured to provide the best pricing & shipping and will have your new smoker on your deck in no time. I had a 400 lbs. Whole Hog cooker in my drive way in about 6 days! I have since received a Yoder YS640 and couldn't be happier with the quality of the product and the service. Don't let distance deter you from purchasing quality products. Give them a call and see for yourself. These are attributes that are slowly slipping away these days. And just look at this smoker to the left. It would look damn good on your patio now wouldn't it? Speaking of quality, how about their 10 year burnout warranty on pellet smokers bodies? You don't see a warranty like this too often these days.
Gas Grills, backyard smokers, Competition and New Pellet Smokers!
Watch my new how to Cold smoke video!
Watch the end to end process in HD video and pick up some tips on cold smoke generators, food preparation and cold smoking in general. Learn how to produce high quality smoked deli turkey, cheese and nuts within 4 hours. My how to cold smoke demo
What is the Smoke Ring and Why Is It There!
How to Get That Coveted Pink Ring With Your
Slow cooked barbecue meats often exhibit a pink ring
around the outside edge of the product.
Cast Iron Cookware Care
Learn how to properly season and care for your cast iron cookware. This easy to follow information will extend the life of your cast iron cookware as well as improve its performance. Read Article
Spicing it up with seasonings, spices
and rubs found healthier
SmokingPit.com is all about sharing BBQ recipes, grilling recipes, tips, tricks and techniques to preparing great smoked meats and barbecue! There is nothing difficult about smoking meats. Smoking meats can easily produce amazing results with proper temperature (230 degrees), thin blue smoke and a good combination of rubs, spices and wood. All the information you need to start smoking meats is within this site. Good luck and may the thin blue smoke be with you.
Yoder smokers are available in Washington state
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Tacoma, Washington - United States (USA)
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