Smoker Cookbook: The Ultimate Cookbook for Smoking Meat by Dean Woods

Author:Dean Woods [Woods, Dean]
Language: eng
Format: azw3, epub
Published: 2020-06-12T16:00:00+00:00

The Brine

Onion powder – 3 tablespoons

Garlic powder – 3 tablespoons

Salt – 1 cup

Ground black pepper – 1 1/2 tablespoons

Brown sugar – ½ cup

Paprika – 1 tablespoon

Ground cloves – 1 teaspoon

Ground allspice – 1 teaspoon

Dried thyme – 3 tablespoons

Dried sage – 3 tablespoons

Liquid smoke – 1 teaspoon

Water – 16 cups

The Fire

Firstly, let soak 4 cups of wood chips, any flavor, in warm water for 30 minutes and then make packets of soaked woodchips, 1 cup per packet, by wrapping them in an aluminum foil.

Arrange unlit charcoals on one side of charcoal grate into the smoker, then top with hot charcoals.

Place a drip pan on the other side of smoker, 3/4 full with water and set smoking grate in place.

Set the lid and wait until the temperature reached 300 degrees through temperature gauge or temperature probes while keeping more hot coals prepare.

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