Smoked Meat: From Backyard Grills to Firepit Feasts

Pick your smoker—charcoal, wood, gas, or electric. If you’re just starting out, a charcoal smoker or even your regular grill can do the trick. Choose your wood. Hickory and mesquite are bold, while apple and cherry add sweetness. Mix and match for your own signature flavor. Prep your meat. Brine poultry or ham overnight for juiciness, or use a dry rub for ribs and brisket. Always let meat come to room temp before smoking. Keep the smoker at 200–220°F. Use indirect heat, and add soaked wood chips for that deep smoky taste. Patience is key! Low and slow is the name of the game—most cuts need at least 6-8 hours. Use a thermometer to check doneness and look for that classic smoke ring. Nothing beats the satisfaction of pulling perfectly smoked meat off the grill! #BBQTips #SmokedMeat #SummerCooking #Food #Cooking