Smoking

Low and slow, without the guesswork.

Meat, fish and cheese. Start with the beginner's guide, plan your cook with the calculator, then put it into practice with the recipes.

Guides and tools

Smokers, fuel, wood, temperature control, the stall, resting, and food safety, all in one place.

Estimate how long your cook will take and when to light the smoker so dinner is on time.

The most forgiving first big cook: buying, trimming, the stall, wrapping, and pulling.

Spare ribs vs. baby backs, the membrane, 3-2-1 and better options, and the bend test.

Point vs. flat, trimming, butcher paper wrap, the long rest, and slicing against the grain.

Best fish to use, wet and dry brines, the pellicle, temperatures, and storage.

Cold smoking without melting: setup, best cheeses, smoke times and resting.

A full pairing chart, flavor strengths, chips vs. chunks vs. pellets, and woods to avoid.