Recipes from Smoking Meat

Smoking Meat Cookbook

From the creator of the world’s highest-ranking website on smoking meat, comes this guide to mastering the ‘low and slow’ art of smoking meat, poultry and fish at home. Smoking Meat takes home smokers new and experienced step by step through the basic and finer points of ‘smokeology’ — how to choose a smoker among the various models available, how to set up and modify a smoker (whether charcoal, gas or electric), which wood to use, how to build and maintain a fire, what tools, equipment and supplies to buy, and how to stock a smoking-meat pantry.

Star smoker Jeff Phillips covers every step — brining (hot and cold), injecting, marinating, mopping, using foil and pans, crisping, how to butcher meat and poultry, making sauces and rubs, including his essential ‘mop water’, keeping food safe at home and while traveling, and much more.

A wire basket on a wood cutting board containing several types of cheese, including smoked cheddar cheese

Smoked Cheddar Cheese

Remember those wee rounds of shrink-wrapped smoked Cheddar from holidays past? This rendition is unspeakably better.

  • (2)
  • 5 M
  • 4 H
  • 18
A smoked turkey on a platter with orange slices and fresh herbs.

Smoked Turkey

It’s not just about how lovely a turkey imbued with smoke would be. It’s also about how lovely an empty oven on Thanksgiving would be.

  • (1)
  • 20 M
  • 4 H, 30 M
  • 6
A smoked turkey on a platter with orange slices and fresh herbs.

Turkey Brine

Perhaps the simplest, most versatile brine ever. Seriously. Just salt and water. Surely you can handle that.

  • Quick Glance
  • 5 M
  • 25 M
  • 2