Homesteading

Wood Pellet Smoker and Grill Cookbook: For Smoked Meat Lovers, Include Recipes for Smoking Meat, Fish, Game, and Veggies

Wood Pellet Smoker and Grill Cookbook – $19.99
Description:
Wood Pellet Smoker and Grill Cookbook: By Dean Woods
The ultimate cookbook to smoke all types of meat, seafood, veggies, and game. An essential cookbook for those who want to smoke meat without needing expert help from others. The guide includes chapters of beef, pork, lamb, seafood, poultry, game, veggies, jerky, sauces. Make sure to try all of the recipes that…

Smoking Meat 101: The Ultimate Beginner’s Guide – $17.99 / $13.89
Description:
Smokin’ hot tips for new pitmasters!
The right tools, the best wood, the ideal temperature―there’s a lot to know about smoking meat. That’s why Smoking Meat 101 offers a crash course that’ll have you serving up sumptuous smoked masterpieces in no time.
Wondering what kind of smoker to get? Curious how to best season your meat? Want to know how long to…

Smoking Meat: The Essential Guide to Real Barbecue – $29.95 / $21.95
Description:
The ultimate how-to guide for smoking all kinds of meat, poultry and fish.
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.

Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] – $29.99 / $18.00
Description:
NEW YORK TIMES BESTSELLER • A complete meat and brisket-cooking education from the country’s most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. […]

Smoked barbecue chicken on a pit
Random Ramblings

Barbecue Cook Out For a Family Reunion

For a Saturday the day started off early. Rather than sleeping late, I had to get the pit fired up and ready for the cook out. My family was having a family reunion which honored my aunt, uncle and my dad.

My contribution to the family reunion was 20 pounds of chicken and 7 pounds of sausage. However, to have everything ready on schedule I had to start the pit around 8 am Saturday morning.

The fire box on the smoker is 2 feet and 6 inches long. To start the fire I typically use a small bag of self-lighting charcoal, with wood stacked on top of the charcoal. The wood is stacked with two pieces long ways, and two pieces cross ways.

It is as simple as lighting the bag and letting the wood born down to coals. When the first pieces of wood have turned into coals, additional pieces of wood are added. Usually, two pieces of oak wood are added, each piece laying at 90 degrees to the other.

Enough about the wood, let’s talk about the chicken. […]