Smoking & Low-and-Slow
5 guides
Smoking & Low-and-Slow
How to Smoke a Whole Chicken
Learn how to smoke a whole chicken with crispy skin, the right wood, and exact target temps. Includes spatchcock tips, brining, and step-by-step instructions.
August 19, 2026
Smoking & Low-and-Slow
The Stall, and How to Power Through It
The brisket stall can last hours and confuse even experienced pitmasters. Here's what's actually happening and how to handle it.
August 5, 2026
Smoking & Low-and-Slow
How to Smoke Pulled Pork
Step-by-step guide to smoking pulled pork: choosing the right cut, seasoning, managing your smoker at 225°F, pushing through the stall, and pulling at 203°F.
July 22, 2026
Smoking & Low-and-Slow
Smoking Ribs: The 3-2-1 Method
Learn the 3-2-1 method for smoking ribs: 3 hours of smoke, 2 hours wrapped, 1 hour sauced. Step-by-step guide for spare ribs and baby backs.
July 8, 2026
Smoking & Low-and-Slow
How to Smoke a Brisket
Learn how to smoke a brisket from scratch: trim, rub, temperature, the stall, and when to pull. Real times, real temps, no guesswork.
June 24, 2026