A practical comparison of lump charcoal and briquettes for 8–20 hour cooks—how they burn, how they taste, and how to manage each for steady pit temps. Clear guidance for kettles, bullet smokers, and kamados.
Hot-and-fast smoked Gulf shrimp at 300°F/149°C, kissed with pecan and finished in minutes—tender, juicy, never rubbery.
Hot-and-fast quail with shattering skin and tender meat, cooked indirect at 400°F (204°C). Spatchcock, dry-brine, and finish with a quick crisp for reliable results on any pit.
Lean, beefy, and surprisingly tender when cooked right, smoked beef heart shines when taken to a rosy medium‑rare and sliced thin. This guide focuses on clean post oak smoke, precise temps, and confident trimming for steak‑like results.
Turn spare‑rib trimmings into legit barbecue. Smoke rib tips and skirt meat properly, then slice, chop, and put every bite to work.
