On Monday I decided to smoke a turkey breast for dinner for the family. It’s one of my favorite meats to smoke because it is easy to prep and I get to use different seasoning on it besides the rub I use for chicken or pork.
This is part 2 of making smoked beef jerky. In this post we will cover how I cooked the jerky in my Char Griller Pro offset smoker.
This will be part of a two part blog post on smoking beef jerky.
For Father’s Day I decided to make two beer can chickens and a brisket. I’m still getting used to cooking with wood in the smoker. I have read that each offset smoker is different and you have to get a few cooks in before discovering that sweet spot to maintain a consistent temperature.
Baby back ribs are delicious! When you smoke them right and combine it with a sweet and tangy sauce they are out of this world. when I smoke baby back ribs I use cherry wood and I preheat my smoker to 225 degrees. While the smoker is preheating I prep my ribs. I start first…