Lean pheasant loves a steady 300°F (149°C) roast on the pit, where barding and a Basque-leaning rub keep it juicy without drowning the bird in smoke. This guide gives you the exact temps, timing, and checks to land tender breasts and properly finished legs every time.
Make real frankfurters at home with a tight, snappy emulsion: grind cold, emulsify, stuff, poach to set, then smoke and bloom for color and clean snap.
A practical guide to equilibrium curing for BBQ: exact salt and nitrite percentages, safe timing by thickness, and a complete pastrami cook that finishes tender on the smoker.
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.
