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.

Mad Hunky JAB Rubbed Beef Bottom Round Roast Alder Smoked Beef Bottom Round roasts rubbed with Mad Hunky Meats Just Add Beef rub, onion powder, thyme, salt & pepper and Alder Smoked low and slow for several hours. The result was very tender juicy roasts with amazing flavor.

Sous Vide Mad Hunky JAB Marinated Ribeye's with Mushrooms Thick Ribeye steaks marinated in Worcestershire, seasoned with Mad Hunky Meats "Just Add Beef" rub then vacuum sealed with a slice of butter. Cooked Sous Vide in a 130 degree F water bath for 4 hours. Post seared in a hot cast iron skillet in extra virgin olive oil then topped with Crimini mushrooms cooked in butter, garlic, fresh basil and a meat juice reduction. The results are Ribeye steaks that are fork tender with amazing flavor cooked evenly medium rare from edge to edge.

Thai Peanut Sauce Super simple and quick to make. This Tasty Thai peanut sauce will round off any chicken or beef dish with a gourmet Asian inspired flavor. Serve at room temperature and garnish with fresh chopped peanuts and parsley.

Thai Peanut Chicken Noodle Salad Boneless and skinless chicken breast cold smoked with Alder. Seasoned and slow cooked Sous Vide for mouth watering, tender and juicy chicken. Sliced and put atop a Thai Peanut sauce noodle salad made of Linguini noodles, shredded carrots, cucumber, green and yellow peppers. Sprinkled with chopped peanuts and drizzled with Thai Peanut Sauce. It's Gourmet!

Alder Smoked Sous Vide Tri Tip Tri Tip cold smoked with Alder then vacuum packed and placed in a 134 Degree F Sous Vide water bath for 6 1/2 hours. After the bath the meat is Seared over a fire for a nice crust. The end result is mouthwatering, extremely tender and moist Tri Tip with a robust beef flavor.

Alder Smoked Sous Vide London Broil London Broil cold smoked with Alder then vacuum packed and placed in a 134 Degree F Sous Vide water bath for 5 1/4 hours. Seasoned and pan seared for a nice crust. Served topped with sweet onion, crimini mushrooms, garlic, basil, rosemary al sautéed in meat juice, Worcestershire and Red Wine. Super moist and tender!

Chicken Fettuccine Marsala Savory and tasty chicken tenders with a kick. Boneless chicken breast coated with a savory mixture of grated Parmesan cheese, Johnny's seasoning, garlic powder, coarse ground black pepper and Mad Hunky Meats Hot Ass Whang rub. Slow cooked with Alder smoke until golden brown. Extremely tasty and any leftovers make for great snacks served hot or cold.

Spicy Parmesan Chicken Tenders Savory and tasty chicken tenders with a kick. Boneless chicken breast coated with a savory mixture of grated Parmesan cheese, Johnny's seasoning, garlic powder, coarse ground black pepper and Mad Hunky Meats Hot Ass Whang rub. Slow cooked with Alder smoke until golden brown. Extremely tasty and any leftovers make for great snacks served hot or cold.

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Exciting News!

2 Great Tips for Beginners!

Motor City BBQ Sauces Folks, if you are looking for a BBQ sauce that breaks the BBQ Sauce mold look no further. Motor City BBQ has currently 4 sauce flavors in it's line up that range from no heat (Original) to what the average person would consider smoking hot (Trinity). You chili heads will find their hottest sauce Trinity as well as the Scorpion sauce to have a nice kick of heat.  These sauces are great for dipping or used in cooking. I love the Scorpion sauce on whole smoked chicken and the Trinity is great on wings. Holy Smoke is a nice fit for burgers and smokes sausage. The kids that don't go for the heat love the Original and the Holy Smoke. Motor City BBQ has a sauce for everyone. Give them a try and tell them Rob from SmokingPit.com sent you. You will experience great customer service and fast shipping. Enjoy!

Mad 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 today. Read my Rub & 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 is amazing!

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. Full Artical.

My 2013 Smoked Turkey Recipe

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.

The final product! Both turkeys were amazing to say the least.

Happy Thanksgiving folks!  

How long to smoke a Turkey?

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 them.

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 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.

Recommended Dealers

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!

Don Cary owner - operator All Things BBQ 615 W. Douglas Wichita, KS 67213 316.440.3950 don@atbbq.com www.atbbq.com

If your 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 SmokingPit.com sent you. See their line up!

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

Cast Iron Cookware Care
by DutchOvenCookware.com

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
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). Read Article

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.