Author
Author: Jim “Smokehouse” Daniels
Latest from this author
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Smoked Bacon-Wrapped Quail
Whole quail wrapped in thin-cut bacon and smoked at 275°F to 165°F internal — the lean…
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Smoked Duck Breast with Crispy Skin
Score, render, then smoke: the three-step physics of perfect duck breast. Crispy skin, blushing pink interior,…
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Smoked Stuffed Pork Loin with Spinach, Sun-Dried Tomato & Feta
A butterflied pork loin packed with wilted spinach, sun-dried tomatoes, and feta, rolled tight and smoked…
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Smoked Country-Style Pork Ribs
Blade-end country-style ribs hit 225°F smoke for 2 hours, then braise in BBQ sauce and apple…
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Smoked Pork Tenderloin with Apple-Cider Glaze
A 250°F smoke brings pork tenderloin to 140°F in ~60 minutes, then a 4:1-reduced apple cider…
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Smoked Leg of Lamb — Garlic-Rosemary Crust
Bone-in leg of lamb smoked at 275°F to a 135°F pull. A garlic-rosemary-mustard paste drives Maillard…
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Smoked Chuck Roast — Poor-Man’s Brisket
A 3-lb chuck roast smoked at 225°F to brisket-like perfection — collagen converts fully to gelatin…
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Smoked Burger with Compound-Butter Center
An 80/20 chuck burger formed around a frozen herb-butter disc, smoked to 110°F then seared at…
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Tomahawk Ribeye — The Reverse Sear Method
A 2.5-inch tomahawk ribeye, reverse-seared to 115°F in a 225°F oven, then blasted at 600°F for…
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Smoked Lobster Tails with Butter-Paprika Baste
Cold smoke at 225°F then butter-baste to a precise 135°F internal — carryover heat finishes the…
