Lean, smoky pork ribs cooked at 275°F/135°C with a paprika‑forward rub, no sauce, and a light shower of finishing dust right before slicing. Clean bark, balanced salt and heat, and a tender bite without falling apart.
Crisp-skinned, juicy chicken halves hung over a clean charcoal fire in a drum run steady at 325°F (163°C). Fast, even cooking with that signature drum-smoker drip‑sizzle flavor.
Beef oxtail loves the pit: smoke to build bark and aroma, then braise until the collagen dissolves into a silky, spoon-coating stew. This method delivers deep beef flavor, buttery texture, and a pot of comfort that holds and reheats beautifully.
Border-style barbacoa for home pits: smoke beef tongue for clean oak flavor, then steam until spoon-tender, peel, and shred for deeply beefy tacos or plates.
A clean, pork‑forward take on fresh (uncured) ham: smoke‑roasted for tender, juicy slices with a mahogany crust. No cure, no pink—just well‑seasoned leg of pork cooked to a precise, sliceable finish.
