If you like what you see or
like what you have tried off this site, please send me your
comments. I'm interested in what you think about my smoking meats
recipes and site content. If there is a specific recipe you feel is over
the top and others should try it, let me know and I'll post your
comments on the comments page.
Thanks to Todd
Johnson @ A-MAZE-N Products LLC we have increased the drawing. I will now be giving away the
an A-MAZE-N-Tube-Smoker (cold
smoke generator and one pound of Mad Hunky Meats rub or brine.
With this cold smoker
you will produce killer smoked cheeses etc.
Smoke it and they will come!
Great BBQ & Grilling Recipes
with step by step instructions and instructional videos in HD. Smoking
information, tips and techniques. Within this site, all barbecue,
grilling and Santa Maria Style (Argentine)
recipes are planned and executed for maximum flavor, texture
and all are very easy to follow. My BBQ recipes contain step by
step text guidance, multiple photos and HD instructions
the cook. All aspects of the cook will be easily
understood and replicable.
I truly hope you enjoy my diverse and detailed selection of
Outdoor Cooking at it's best! 110
- Multi-Media BBQ
Recipes in HD Video.
Smoker Cooks Santa Maria Style Wood Grill Cooks Wood
Pellet Smoker/Grill Cooks Cold Smoking Cooks Now cooking on Cast Iron! Wok, Skillet, Griddle and Dutch
We raised $1,500 so
far this year! Accepting Donations to send Beef Jerky & Pepperoni to Kandhar
Afghanistan. You can help SSG Evan
Giddings get his2nd Platoon"Reapers," Cobra Troop, 6th squadron
1st Cavalry Regiment some quality Jerky & Pepperoni as a moral
New Cooking Genre! I'm expanding
BBQ recipes and cooking styles to include Santa Maria Style Cooking. Recipes & Video
beginning in March.With this I'd
like to introduce my new sponsor.
The Scottsdale Santa
Maria style wood fired pit has arrived 3/20/2013.
Check out the progress and find
out what I think and what I run into during the seasoning and then
the cooking on this new pit.Full Review
We have two new Winners! See who just won 1 lbs. of Mad Hunky Meats Product and an Amaze-N-Tube-Smoker
The New Mad
Hunky "Hot Ass Whang" Rub You seen the first review here. This was the 1st and only sample
released to the public as of the date of this review. The product will soon be available but is
not at this time. This is an amazing rub to say the least.
Full review & Video
Dry Aged Steaks
This is one of my favorite BBQ recipes. Dry aged
beef rocks! Watch as I take you through the process of dry aging
Strip Loin steaks for 30 days. The results are equivalent texture
and flavor of high end steak houses.
The NEW A-MAZE-N-TUBE-SMOKER
The best bang for your buck in BBQ!
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 Scotsdale Santa Maria style wood pit. This site offer
indepth 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
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!
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
Oven Arroz Con Pollo
Arroz Con Pollo has always been a favorite
of mine. It means chicken with yellow rice.
Loaded with onion, red bell peppers, Anaheim
peppers, rice and chicken. This is a simple
dish to make that is full in flavor, has
great colors and textures. The chicken ends
up fork tender and amazing in flavor. The
actual cook time is 30 minutes.
Thai Chili Glazed Shrimp & Lobster Tail
Colossal shrimp and lobster tail on skewers
mopped with a Mango Thai Chili sauce and grilled
over an oak wood fire. If your looking for a
shrimp dish big in flavor with a nice kick of
sweet & heat you have to try this. Not only is
it tasty but its easy to make and grills in less
then five minutes.
Oven Swiss Steak
This is one delicious and hearty meal! Top
Round Steak tenderized and covered in San
Marzano style tomatoes. Mixed in are sweet
onions, bell pepper, garlic, Baby Bella
Crimini mushrooms, red potatoes and red
wine. Slow cooked in a 12" 8 quart Lodge
Dutch oven over a wood fire. The steak will
be fork tender and the flavor will be
Oven Chocolate Pudding Cake
Chocolate Pudding cake recipe cooked in a 10"
Lodge Dutch oven in my Scottsdale Santa Maria
style wood pit. This one's for the outdoor
cooking enthusiasts who love chocolate desserts.
Actually this is more or less pure chocolate
bliss. Watch as the chocolate bubble to the top
like chocolate lava!
Blue Cheese Mushroom & Swiss
The Blue Cheese Mushroom & Swiss Buffalo
burger is gourmet hamburger loaded with blue
cheese, garlic, chives, mushrooms and sweet
onion. Grilled Santa Maria style over a Oak wood
fire on the Scottsdale by Arizona BBQ
Outfitters. This gourmet burger will put a big
smile on your face.
Chicken with Garlic Red Potatoes
This recipe will produce a full
flavored chicken with perfect skin, texture and
fully cooked but super moist meat. The chicken
was cut in half and soaked overnight in a orange
juice, soy sauce, honey, garlic and rosemary
marinade. As a side we cooked garlic red
potatoes with green onion, rosemary and red
pepper flake. Potatoes were cooked in a Lodge
cast iron skillet on the Scottsdale over a oak
wood fire. Just look at the color of the
Trinity BBQ Surf & Turf Colossal
Cajun style sauteed mushrooms, green onion,
red pepper, garlic, ginger, Shrimp and Bay
Scallops stuffed inside a 5" diameter beef patty
glazed with Motor City BBQ's Trinity Sauce.
Topped with Smoked Gouda and thick sliced bacon.
What an amazing collection of flavors that come
together in harmony with my latest Colossal
Burger. This burger is mopped with Motor City
BBQ's Trinity sauce. This sauce contains three
of the worlds hottest peppers. The Trinidad
Scorpion Butch-T, Bhut Jolokia and Habanero
peppers. Keep in mind they use small portions of
these peppers so the heat is not outrageously
hot. It has a nice slow burn that builds over
time and has a nice sweetness to it. I love this
sauce. If you are looing for a sauce without
heat try their original recipe sauce. It too has
great flavor but without the heat.
Soy Sliced Beef with a Spicy Shrimp Stir Fry
This is a delicious recipe that is
fairly easy to make. Beef bottom round steak
sliced thin and soaked over night in a
sesame soy marinade. Grilled toperfection
and served with a spicy shrimp stir fry
cooked in a cast iron Wok for maximum heat
for a top notch results. This is a msut try
- Korean BBQ Beef Short Ribs & Lonster Tails
Kalbi is Korean for BBQ beef short ribs.
This recipe will guide you through the creation
of an authentic Korean BBQ marinade for perfect
Kalbi. Along with the short ribs I went for a
Surf & Turf approach by adding Lobster tails in
a Cajun butter sauce. Together they are heavenly
and will not dissapoint.
Mushroom & Swiss Colossal Burger
Big, thick, juicy and "oh so savory" is what
you get with this burger. Two beef patties
stuffed with sauteed Baby Bella mushrooms, green
onion, garlic, rosemary and home style gravy.
Add some mushrooms on top and melt some swiss on
top of them. Sandwich all this between two onion
buns with the condiments of your choice and you
have a burger that is sure to please.
& Pepper Stuffed Tri Tip
Seasoned with Tatonka Dust
This is an amazing Tri Tip Roast recipe.
Sautéed Crimini mushrooms, green onion, garlic,
roasted peppers and Provolone cheese stuffed
into a tri tip then seasoned with Tatonka Dust
rub from Owen's BBQ! Tender, juicy and just to
darn good to pass up.
Shrimp & Bay Scallops
One of my favorite seafood recipes. Large
shrimp and Bay Scallops coated in Mad Hunky
Meats "Hot Ass Whang" rub. Mixed in with sautéed
mushrooms, garlic, green onion and BACON in a
Cajun butter sauce. This is a meal sure to
Sesame & Soy Marinated Tri-Tip Roast
Kicking tri tip up a notch or two. Honey,
garlic, pepper, soy sauce and sesame seed oil
all come together melding into an amazing
marinade for two nice Tri Tip roasts. Slow
smoked over 225 on a Yoder YS640 pellet smoker &
grill. Don't miss the slicing at the end.
Wood Smoked Italian Meatballs
with a San Marzano Tomato Sauce
Inspired by authentic Italian cooking, this
recipe brings apple wood smoked savory beef
and pork meatballs together with an
authentic San Marzano style tomato sauce
that is rich in flavor. That vacation to
Italy may be a ways off but this recipe will
bring a taste of Italy to you.
New - Direct Grilling using
the Optional Grill Grates - See the char!
A new Yoder has fallen from
the Heavens! A
Join Me on a Tour of the
Yoder Smokers Fabrication Facility
Tour the All Things
BBQ store in Wichita KS.
champion Any Groneman is now teaching cooking classes on a
BBQ and cooking on the Yoder YS640 in Wichita Kansas at All
Things BBQ. I have attended 3 classes and found them to be
very informational. Andy is a top notch cook, top notch guy
and I can't recommend the classes enough.
Who is Andy Groneman?
Well, let’s see, Head Cook Andy Groneman is a 14-time Grand
Champion and winner of over 150 awards including;
2010 Jack Daniels World Invitational – World Pork Champion
2009 National Champion—Chest to Chest Brisket Invitational
2009 New York “Empire State” Grand Champion
2009 KCBS – Team of the Year -5th place
2008 Reserve Grand Champion—American Royal
12x Grand Champion and winner of hundreds of BBQ awards
Hunky Meats Rub & Poultry Brine
Exciting news! Mad
Hunky products are now available at All things BBQ! Visit
attbbq.com and get your Mad Hunky products at a low price
& Brine review on Mad Hunky Meats Rub & Poultry
Brine and find out why I believe I'm now a hard core brining
guy when it comes to poultry!
Open the package of
this poultry brine and the smell will take you back to your
mom's kitchen as the Thanksgiving Dinner is being cooked.
The flavor and smell is wonderful. The cost and ease of use
The Stall - Myth busted!
We all experience the stall when
slow cooking large cuts of meat. For folks new to slow cooking this
can be a horrific experience as they crank up their cookers, check
their Thermometers etc. We have heard many explanations as to why
but now a physics guru explains why. This is a great read and I
highly recommend it to all.
I have been planning some big
additions to my site and media presentations. Here's what is coming
We are now
cooking on both a Yoder Pellet cooker as well as a Yoder Wichita.
Check it out!
Note to all:
something in mind you want covered or answered?
E-Mail me with details on what it is and I will
either answer it in my next live stream or host a live stream
dedicated to covering the subject. This is a great opportunity
for folks new to smoking to get answers and demos live! You can
also ask the questions via chat window. Get registered at
Ustream.TV for free!
Podcasts are now available via ITunes Store.
SmokingPit.com videos are now
available via ITunes Store Podcast. From your PC or Apple device
just open the ITunes store and search the podcasts for "smokingpit"
then click down load. All Podcasts are FREE! Guy's if you get stuck
waiting on a bench in the mall waiting for your lady, your saved!
Watch some BBQ video to pass the time.
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. ½ 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.
Here's our turkeys as they went in the
cooker. All brined up and seasoned.
The turkeys after 1 1/2 hours of cooking
in the Yoder YS640 using Hickory & Cherry.
4 hours into the smoke and the birds are
taking on a nice color and have reached 145 degrees.
The final product! Both turkeys were amazing to say the least.
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
Always measure a Turkeys doneness using a meat thermometer. I
use a Maverick ET-73 with a remote display that sits in my
house. Very handy and this way I don't have to keep opening the
smoker door to check. Check the temperature in the thickest part
of the thigh and breast. The turkey is done when both readings
are 165 degrees or higher. I prefer a breast temperature of 168
degrees. Once you have removed the Turkey from the smoker, let
it stand for 15 minutes as it will continue to cook and the
juices will redistribute. This should make for a flavorful and
juicy bird like no other.
Tell me what
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.
The Yoder YS640
Click Image to see larger Image.
Well folks I have on sight the new Yoder
YS640 competition grade wood pellet fired Smoker & Grill.
The cooker arrived from Wichita KS November 23rd and I have
been running through a series of tests I like to perform. I
have also knocked out some amazing slow cooks including
Thanksgiving Day Turkey smoked with BBQr's Delight Sugar
Maple pellets. Oh man was that one heck of a juicy bird! I
am currently working on my full review. So far I have
covered the intro to the YS640 and the startup process HD
videos. The review page has allot of specifications and
information on the new Yoder along with my observations to
date. All testing has been done at low temperatures as this
covers most my cooking. I am pleasantly surprised how
consistent the temperature at grate level remains. I
will be expanding my testing to higher temps as time allows.
this review will be a work in progress and I plan on logging
all of my smokes so you can see how much use the YS640 gets.
Read more on the new Yoder Pellet fired cookers below.
Don Cary of Yoder Smokers
is raising the bar for quality in pellet smokers. This is
his first pellet smoker & grill prototype and it's sweet
looking. From my last conversation with Don, this is a 480
sq. in. cooker but the size still is not set in stone. He is
planning to start with 2 models in the YS480 & the
YS640 (480 & 640 square inches). What you see here
is a 100% Yoder build and Yoder quality including the
pellet feed system and digital controls. Since this is the
prototype, there will be some changes. One of which is the
digital control board. The first board has a knob or pot for
adjusting the temp and a digital display. The new boards
will have a digital display with up down arrows for the
controls to make temperature adjustments. These pits are
built by engineers who cook! Made from 10-gauge
steel the cooking chamber comes with a 10-year burnout
warranty? I'm not aware of another manufacture with a
warranty of this caliber. I have more specs and photos
coming. This is why I will be cooking on a Yoder soon! Check
out my custom Yoder smoker build by Don and his team below.
All Things BBQ -Yoder Smokers Precision Heating &
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
Gas Grills, backyard smokers, Competition
and New Pellet Smokers!
looking for anything from gas grills, back yard smokers to full on
competition or catering rigs, All Things BBQ has
it! Not only do they have it but some of the best prices I have
seen. All Things BBQ is owned and operated by Don Cary
and they are located in Wichita Kansas. If your looking for a great deal
on a smoker or grill check out their Yoder line. I have a buddy who
cooks on a Yoder stick burner and swears by them. I
personally have been cooking for over a month on the new
Yoder YS640 wood pellet fired pit. I have over 20 smokes on
it and just love the thing. Read my
full review with HD videos. Give
All Things BBQ a call or email and tell them Rob from
30848 3rd Avenue
Black Diamond, WA 98010
paid a visit to Foothills Fireplace & Grills. Like allot of
the combination fireplace, spa and Grill shops I expected to
see an entire showroom filled with stoves and spas. What I
found was a gem of a grill shop. Yes there is a nice stove
section but the shop has a nice supply of Yoder smokers. On
the floor was the YS480, Cheyenne, Durango and they carry
the Wichita which they just sold. They also had the Green
Egg and many Louisiana pellet cookers made by Dansons. It
doesn't stop there. They had a nice assortment of fuels
including a wide variety of hardwood flavors for your wood
pits and pellets for your pellet burning pits. Also present
were a assortment of accessories. It's not a big place and
its down off the road but it's a gem of a grill shop. When I
get my Wichita I know where to go for flavored hardwood
including peach. A big thanks to Richard of Foothills for
the tour and showing me the Yoder selection.
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
VacMaster Pro 170 Vacuum Sealer
Weighing in at 19 lbs and boasting a stainless
steal outer shell, 15" dual seal bar and a dual
piston vacuum pump, the VacMaster Pro 170 is
what a Vacuum Sealer should be. It's build
quality and functionality simply put makes it a
leader in it's category. Details,
specifications, functionality, HD videos and my
opinion of this unit can be found on my the
Delight Pellet Fuel Review I recently tested and
reviewed the BBQr's Delight pellet fuel for pellet cookers.
Ever noticed when using some of the big named brand pellet fuels
that they all seem to be close not only in flavor but in smell when
they are burning. BBQr's Delight pellet fuel breaks away from the
pack. Read my full review on the product and see why BBQr's Delight
is now the official pellet Fuel of SmokingPit.com
The folks at Maverick ill be sending me their new ET-732
Digital Thermometer with wireless remote receiver/display. I
will be cooking with the unit and evaluating it as soon as
it arrives. There are some very promising tests out there
already that demonstrate positive results with it's stated
300 foot line of sight range. I give you all an idea of what
that is like transmitting through walls. I used the heck out
of my ET-73 and really liked it. I expect the same out of
their new unit. I'm looking forward to the arrival of the
new ET-732. This will be an ongoing review. I will update it
over time. Keep checking in for more information. Big thanks
to Darren from Maverick!
ET-732 Information Sheet
How to Get That Coveted Pink Ring With Your
by Joe Cordray
Slow cooked barbecue meats often exhibit a pink ring
around the outside edge of the product.
This pink ring may range from 1/8 inch to 1/2 inch thick. In beef
the ring is a reddish-pink and in pork, chicken and turkey it is
bright pink. This pink ring is often referred to as a "smoke ring"
and is considered a prized attribute in many barbecue meats,
especially barbecue beef briskets. Barbecue connoisseurs feel the
presence of a smoke ring indicates the item was slow smoked for a
long period of time. Occasionally consumers have mistakenly felt
that the pink color of the smoke ring meant the meat was
undercooked. To understand smoke ring formation you must first
understand muscle pigment.
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
Spicing it up with seasonings, spices
and rubs found healthier
by the American Journal of Clinical Nutrition 2010!
Results: Rosmarinic acid from oregano was monitored to
assess the effect of cooking on spice antioxidant content. Forty
percent (19 mg) of the added rosmarinic acid remained in the spiced
burger (SB) after cooking. There was a 71% reduction in the
malondialdehyde concentration (mean 6 SD: 0.52 6 0.02 lmol/250 g) in
the meat of the SBs compared with the malondialdehyde concentration
(1.79 6 0.17 lmol/250 g) in the meat of the control burgers (CBs).
Traeger Texas Product Review
Read my review on Traegers
Texas! Find out what you need to know about this pellet
smoker. Read Review
Every now and then I run across a new product or design that is
so simple it's amazing. If you have not tried cold smoking or doing
so with this product I highly recommend it.
See what's smoking at 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