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Smoker recipes with pictures and simple instructions sent directly to your inbox several times each week to give you plenty of tips, help with the smoker and smoking ideas for the weekend.
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- Free smoker recipes, tips and videos on smoking meat sent out several times each week!
- I spend hours each week putting premium content together to help you learn how to smoke meat and become a better pitmaster and it would be sort of crazy not to take advantage of this 😁
- Detailed instructions with lots of pictures to show you exactly how to do it.
- Most of my smoker recipes also include a printable version.
- You'll have tons of great ideas for what to cook in your smoker!
- More than 250k happy subscribers really says something!
The Smoking Meat Newsletter will lead you to a page that contains full step-by-step instructions, plus pictures for making great things in your smoker. It will make it so easy, a cave man could do it;-)
There may also be links to things I personally use and recommend that you can purchase to help support the site however, there is no obligation.
I do not recommend any products that I don't like, so if we recommend it, it's a great product and it's something I personally like and use.
Your email address is safe and secure with me… i.e. I will never sell or give your information to anyone else.
IF this sounds good to you, sign up and if you ever decide it's just not for you, there will be an unsubscribe link at the bottom of each newsletter.
Most importantly, I love talking about and sharing my recipes for smoking meat. We food people love making people happy with food, you know what I mean if you're one of those.
It also allows me to share my passion for smoking meat with you. I love what I do and I hope it shows;-)
If you want to see what you've missed over the last 17 years of newsletter recipes, check them out HERE.
Paid to receive the ad free smoking meat newsletter on 11-9 23 verification code number 279330 and have yet to receive anything yet despite writing to you several times about this issue Please reset my yearly subscription or send me back my $19
I have bought your recipes and books so please help me get the newsletters and emails. Thanks. Jim
I received your recipes for a couple of years, for some reason I stopped getting them, glad I found you again.
I have a small venison roast, 1 -1 /2 pounds. Do you have a recipe to smoke it.
Jim,
I don’t have a specific recipe for venison at this time but it does tend to be very lean. I recommend draping pieces of bacon over the top of the meat while it cooks to help keep it from drying out during the cook.
You can also inject melted butter into the center before you cook it to help keep it moist.
To: Administration
On Front Page, Please repair the email sign up. Gives a quick error message and disappears.
Thank you for letting me know about this.. we will check into this right away.
Jeff, don’t know why I got deleted from your site. I had been a member since 2010. I bought your recipes and still use them. Best rub I have ever used. I tried to log on and my email was not recognized.
Did your Steelhead a couple weeks ago as a trial for family this Sunday, figure they will be all Turkeyed out, it was of course, fantastic.
I looked and did not see anything on smoking venison.
Love both of your rubs and the great detailed instructions.
Thanks,
Jeff
Hey, Smokies! We inherited a BGE with our home purchase. Never used one. We want to smoke a large brisket. Can y’all give a girl some tips/tutorial for how to get this dragon slayed! Ive never smoke a dang thing. Willing to give it a shot, but a little intimidated by it. Thanks
Learning how to cook better is my goal.
Just got a smoker ready to read your info thanks
All your rubs are great. Have been using them since I ordered them in 2014.
All your rubs are great.
i love meat
Your original rub is amazing. I bought the recipe several years ago and it’s still the only rub I use, bar none!!!
I first subscribed back in 2013. I’ve been using your rub recipes since then and I was wondering if anything has changed in the last 10 years?
Where’s the form to sign-up?
Nathan, you should be seeing the form as indicated in the following screenshot.
Found it :) I had to use Chrome. It wouldn’t display in Edge for some reason.
Hi I love meat I’d love to hear about all things meat
wonderful
I have tried to subscribe to the newsletter and I keep going in circles with no place to actually sign up. Can you send me the proper sign up. I keep seeing “Put your name and e-mail address below” but there is no place to put it. Help please
Jim, can you please try this again at https://smoking-meat.com/subscribe?
I have corrected the issues that was causing the form to not show up properly and it should be working fine now. Let me know if you have further issues with this.
I made a wine barrel smoker. Any suggestions on smoking? I did beef ribs first and then a brisket flat. All came out pretty good. Doing country ribs memorial day send ya some pics of if I figure out how. Thanks.
Please add me to your mailing list. My first pellet smoker, from Recteq, is scheduled to be delivered tomorrow.
Jeff, I haven’t been getting your news letters, I may have accidentally blocked you. I am a regular member. If I go into the blocked folder it only shows phone numbers. How can I check to see if it’s blocked?
Lindsey, It looks like you dropped off the newsletter for some reason.. I have added you back on and all should be well. Let me know if you need further help with this.
Received from my brother all I can say excellent
Hi Jeff
I am looking to upgrade my pellet smoker. I have review comments on the smoker you reviewed. But I would like to get your feelings on the Yoder Smokers. I like smoking and also grilling steak and such Thanks for honest review.
Hi I like to eat cow. I want to learn how to cook brain
And put yourself at risk for “mad cow disease” !
I was sort of cutting Tri_Tip properly. Now I can do correctly.
Can’t wait to add some smoke to my favorite foods.
I just found this site and really enjoyed your thorough review of the Woodwind pellet grill. I have mine on order, just trying to be patient. I’ve looked all over trying to find where to subscribe to the newsletter.
Would someone please add my email to the list?
Looking forward to good tips
Brand new to the world of smokin meat (though I’ve been a bbq fiend for years)… getting my first smoker as a Christmas gift this year. Please sign me up! I need your expertise and recipes in my life :)
Sign me up please!
Great recipes Jeff. Keep up the Great Work
Jeff,
I have a Masterbuilt electric smoker – the wood chip loader got deformed the last time I used it – can’t find a replacement – which renders my $400.00 smoker dead – any suggestions?
my lovely bride subscribed years ago… we have your book, we purchased your rub and sauce recipes. I’m just adding my email so I get my own copy of your newsletter. We have a Bradley that is dying for more exercise.
Thanks!
What are your thoughts on the Cameron stove-top smoker.? Some of us live in big city apartments and cannot use any of the large outdoor smokers or grills you generally discuss.
Norman,
I use the Cameron as well as the one from Nordic Ware and both do a pretty good job of giving the food a hint of smoke without smoking up the kitchen even if you don’t have a powerful hood vent. I prefer the Nordic Ware kettle unit a little better as it allows for larger and taller items but if you only intend to do fish, chicken breasts, smaller type things then the Camerons wont do you wrong.
have bought your bar bq rubs and sauce and they are great my neighbors love it when i cook for them. i also bought the rub and sauce recipes.some how i got my sauce to hot how do i tone it down. iam barbq tomorrow night. THANK YOU
I recommend making another batch and leave out the black pepper. Once it’s made, mix the new batch with the old batch.
I don’t know why I don’t recieve your posts anymore, I bought your stuff and I was not paying much attention till I realized I didn’t receive your monthly recipe
Al, not sure what happened– I have you set up for the ad free version now. Let me know if you need further help with this.
Been A subscriber and purchased all your rub and sauce recipe in the past. Just changed my email address and would like to continue to receive email updates,
Paul, I would be happy to make that change for your. For security purposes, send the new email address to me via our contact page at https://smoking-meat.com/contact-us and I will take care of that for you.
Hello Jeff.
Been a fan for years. Recently changed email addresses. Would you please add me to the weekly emailing list?
Have you made beef jerky with your rub recipe? Trying it out this weekend.
Appreciate what you do for us mesquite smokers!
MacGreggorr
North Texas
Looking forward to learning more from you, thank you!
Good evening Jeff, Can you please add me back onto your email list,,,I subscribed to it a while ago and then it just stopped. Thanks Scott
p.s. I love your book,,,when are you going to write a 2nd one..
Scott, I am not sure what happened but we have added you back to the newsletter subscription. I am in the process of negotiating a 2nd book and it should be available by the end of the year.
Had a good friend refer me here for meat smoking techniques and recipes! Just got my first smoker for Christmas and can’t wait to get started! Please add me to your mailing list! Thanks!
Jeff, you do a great job and I have enjoyed your website for years. I ordered the rub and
sauce years ago, but would like the recipe for
the texas-style rub…how can I purchase that?
Thanks
Phil, The TSR recipe is free to previous recipe customers. I will send it to you via email.
Let’s get fired up!
Let’s get fired up!
please change my email address
It is best if you send this request in an email to [email protected]. Please let us know your old email address as well as the new one.
Jeff,
Was not able to download the e course. Can I get it again.
Thanks,
Johnny Ross
Smokin’
Jeff
Thank you so much for your articles on smoking great job ,have read so many on the internet but non as useful as I have found yours.just came across it through Google search Am based in Zambia, africa and I would like to start a business smoking chicken,pork , fish,goat and beef….but most importantly chicken… I need to make the best chicken..will be using an electric smoker I aquired from China smoking 25kgs per time….please help me produce the most mouth watering smoked chickens Zambia has ever tasted…this way will grow my business…while enjoying smoking. Thanking you in advance. Warm regards .mel
Mel, Im in a similar position. Can we connect on Facebook to share our experiences/ trial error etc?
liked your website bumped into it by accident was just trying to find a recipe to smoke chicken on a pan on the grill and you popped up pictures are great did not try any of them yet though will be having chicken leg quarters for Christmas. and smoked salmon.
All the BBQ looks great !
Jeff:
I am looking at buying my first smoker. What brand and model would you recommend. It’s only for my husband and I so I don’t need anything huge. Is electric, gas or wood burning better? Thanks for any tips
Jane,
Propane, Electric, and wood will all be able to deliver great q. I would look at the price range you want first then decide if you think he will want a smoker that he has to add fuel too every hour or not. If you want no hassle then a Pellet smoker is what I would buy. If he likes a challenge then I would get a wood burning offset smoker or a Weber Smokey Mountain. If you have more questions hop over to Smokingmeatforums.com and post a thread or send me a PM. I am bmudd14474.
Wood more authentic but more needed to be watched as to temp etc. I have had both electric and gas, Electric ones I have seen all run at one temp with no temp control but may have changed since I had mine. On my third gas one but leave mine outside in New England weather though covered which shortens the life with humidity getting inside and doing its damage. I like gas because once you have it at temp you want you can just leave it alone. Away from the house and safe as to fires. Even near house very safe. Loads of fun, you get into making so many varied BBQ sauces and will never use store bought again. Only way to cook baby backs and now its a tradition for smoked turkey breast on Thanksgiving. BEST ever. A Friday night or Saturday Texas Brisket with a few friends they might not ever leave. YOU don’t need to spend much money. I have had two bullet domed ones which are great and not that expensive. I have stepped up to a box one for a tad more room. bullet ones smoking on two levels the bottom level is not as good as top level shelf. Top level you have enough room for three racks of baby backs if you use stand up rack to hold them and cut them in half. And take out of rack and lay down over each other for last 30-45 minutes to slather on BBQ sauce. Gives a nice glaze as sauce becomes thick and gooey. I usually hit the ribs again with warm sauce before serving. Like those ribs messy. Enough room for for turkey breast also or 1/2 brisket. Amazon so many choices with user reviews.
Great tips. Would like to have weekly newsletter for smoking meat. Thanks
Jon, I am showing you have been subscribed since 2010 and we are sending the newsletters to you every week. Check your junk/spam filter, they must be going there. Let me know if we can help further.
Really wish I got the recipes every Thursday like I used to
Thanks :-)
I have done this several times already
Thanks for adding me.
Jeff,
Thanks so much for adding me to your email list.
I look forward to reading all your tips and great recipes.
I am new at this smoking meat and could use the help.
Thanks again and good eats!!!!!!!
Kevin
Jeff,
I am a “beginner smoker” if there is such a thing.
I have been BBQing for a lot of years and started smoking just a few weeks ago.
I must say that so far the few times Ive done it, it was amazing..
I found your websitw and cant stop reading it.
Thanks so much for adding me to your mail list and for all the great tips!!! I look forward to getting your tips on smoking meats as I could use the help
Your site came with high recommendations from a friend.
Thanks
I love butter and cooking with butter ya’ll
Bought new Masterbuilt electric smoker! Love it so far.
I subscribed to your site and recieved emails a few times then it stopped . I enjoyed reading them and they were very informative . Jim
Hi Jeff,
I have been a member for a long time. My email address just changed, so I subscribed with my new email address. I truly enjoy your newsletter. I plan to purchase your book at Amazon too. Thank you.
Hi Jeff
I recently subscribed to your newsletters n am so excited to start smoking meat with the aid of the 5day eCourse. Only got 1 major problem tho, i hav no smoker yet. i really need some tips on building a smoker on a low budget.
@$79 at walmart. Try get side container for wood. Mybson bought mine $375. Charbroil. Only thing is paint peels off. Just buy enginevl high heat. Rustoleum
Jeff have been a member long time not getting newsletters either want the texas rub recipie thanks love the weekly smoke recipies
I haven’t been getting the e mailed newslateer recently. Am I still on the list?
Thanks
We have had some issues with the newsletter service the last several weeks.. we have made some major changes and hope this is corrected in this next newsletter coming out on Thursday.
Guys….can anyone help me
I am just about to set up a business smoking meat and a customer has asked for a beechwood smoked product. I am using the bradley type smokers but the cant offer me the beechwood pucs. Were can i get beechwood pucs.
Thanks
andrew
Please send newsletter. I received it for a while, but it mysteriously stopped.
Bob, I have checked your account and the newsletter is still being sent out to you from our end. I think you said you had checked the spam/junk filter and it was not there? Try adding my email address to your allowed senders list or whitelist and see if that helps.
Thank you Jeff for all the great recipes and detailed instructions. Keep them coming and happy smoking!
Jeff Thanks for all the great info on smoking meat, I have been smoking for 2 years now and your emails have made me the talk of the neighborhood.
Now my neighbors cannot wait for the next invite to one of my cookouts. Good Stuff and keep them coming.
Thanks,
Roger
Thanks for this forum. It is great.
yes am not getting the news letters you put out each week. just wondering what up with that. It says am ready sign up when i try to sign up again. The only way i see that you have posted something is from when i see someone post it on Facebook.
Dan, I just checked your subscription and everything looks good on my end. I suspect that the emails are getting caught by a spam or junk filter in your email system. I am not sure what system you use but usually there is a way to add email addresses to a “white list” or a “allowed senders list” to let the filter know that you want to receive email from that address.
I recommend that you contact your email service provider and see if they can assist you in making sure that emails from smoking-meat.com are not blocked or filtered out.
Let me know if you need further help with this.
Same here. I used to get them…but they stopped.
Mixing up some of your smoked beef and sausage meatloaf tonight. It’s really good.
Love your smoking articles! Please sell your rub pre made! Not just the recipe for us to mix up and use. Would love to order it pre made to add to all my BBQ work!
Thanks in advance, Steve
Made your 3-2-1 ribs and they turned out the BEST I’ve ever done on a Weber 22.5 charcoal grill!
I just bought your cookbook, and buying my new smoker tonight for my early Fathers Day gift! I can’t wait!
Just wondering why after I bought the recipes I stopped getting the news letter? Loved it!!
When you order the recipes, the system automatically unsubscribes you from the regular newsletter list and then subscribes you to the ad-free email newsletter list. It looks like something went wrong during this process. I have corrected this issue and you should begin getting the ad-free version of the email newsletter right away. Have a great day!
Just wanted to let you know, Jeff, I very recently purchased your book, and have only put it down to work or sleep. Wish I would’ve had it 30, well almost 30, years ago. Would’ve saved a lot of time and money. But of course, it was fun learning how to smoke cook. Love the book and your recipes. Thanks a bunch for all you do.
Looking forward to receiving your newsletter
Trying your rub recipe today. for family cookout for Sunday dinner
I have purchased the “Smoking Meat” cookbook and receive your newsletters and in the cookbook there is a rub recipe called All Purpose, is this the same as Jeffs Rub that is suggested for smoking a sirloin tip roast?
That recipe will work just fine however, The (2) recipes that I sell on the website and in the newsletter are not included in the book. We have opted to keep them separate since so many people have purchased them prior to the book being published.
Love your rubs and sause.
You are on my Facebook
Greg
Heard good things about this site, gonna check it out for myself.
Sweet meat
Get the book either Kindle or hard copy!
Invaluable!!!
Out of the gifts I received this past Christmas, my favorite is the copy of Smoking Meat that a friend gave me. I’m going to be spending more time cooking!
Sign me up!! Made a very serviceable smoker out of a 1947 GE refrigerator and a homemade controller. Able to hold temps within 2 degrees. Now if the product would only be as good. Getting tired of eating my mistakes and look forward to your newsletter and posts.
John J
John, a 47 GE….. Now that’s class. Where did you get the plans for the temp regulator? could you send me a few pics of your setup? Thanks
where do you want the idea for naming the shrimp sausage appetizer?
It should be posted as a comment on the latest post about the “Shrimp and Sausage Appetizer” on our Facebook page at https://www.facebook.com/smokingmeat. You can also email it to me at [email protected] if you do not have a Facebook account or if that option is easier for you.
Love your newsletter, we have stepped up to a better smoker this year, My husband built me one for Mother’s Day it is totally kick ***
Great resource! Smoking is on my bucket list. Never too early to start that, ya know. Deep freezer is full….now to begin! Thanks for your work!
What an Awsome site,after my own heart,Smoking is an art
Thanks. Can’t wait to get started.
Just bought an electric smoker and cant wait to fire it up . Looking forwad to them tasty newsletters Yum
Thanks for signing me up for your newsletter. Looking forward to reading and learning from it.
Read all the comments….. I believe it’s not your equipment . . . But how you use it that counts…. as with many things in life. Started smoking meat and sausage 55 years ago using a 55gal drum (Buffalo NY, home of the Sausage Maker). Even used a hibachi in the 60’s with an aluminum foil tent in Europe, a pit covered with corrugated steal in Vietnam, and a spit turned by a car windshield wiper motor powered by a 12v btry in Republic of South Korea. Masterbuilt converted to natural gas, with a Maverick wireless is by choice. Glad to be aboard….. Please add me to your Newsletter. Thank you JJ
Getting a 504 bad gateway error when I try to subscibe. Please add me or let me know when the link is fixed. Thanks.
This is a problem with our newsletter handler at Aweber. Hopefully they will get this fixed very soon!
I found out about your page talking to a guy on Apple technical support yesterday. I belong to a couple of BBQ forums and was not looking to join any more but after checking your site I changed my mind. Looking forward to your newsletters and checking in dailey. BTW, Help!!!!! Anybody have any experience with the DigiQ…just trying to get mine set up but don’t understand how to connect with my existing wifi.
I love cooking healthy and I love smoked meat.
I know smokin' is all about the low and slow, but could you please add my to your newsletter in a hurry :)
Please include me
Ryan,
You have been added. Have a great night!
I purchased your rub thinking it was an "all purpose" rub, it says 'Rib Rub'. Is this the correct recipe?
bring it
Jeff I have tried emailing you at [email protected] but it keeps getting kicked back. Do you have another address that I should be contacting you on?
That is a good address so I am not sure why it is not working for you. You can also try using our contact form to send email to me.
Please add me to the newsletter. Just got my MasterBuilt electric smoker and ready to drive it hard!
keep sending me everything and anything you can. Do I use you for BBQ cook offs, No sir, I have my ways of doing and win, but you do give me ideals to try around the house. Keep up the good work and keep em coming
Thank you for your Web Site. I have been a member for some time now and have your Rub and BBQ sauce and both are awesome. I was wondering if your going to come out with some other rubs or sauces in the future. I know its hard to improve on such awesome products but you know how us BBQ guys are, Always looking for new ideas. Thanks for all you do… Awesome job.
Jerry Gulledge
Gulf Breeze FL.
Jeff is the best. I bought both the rub and sauce recipes about 2 years ago now and they are amazing!!!! I have begun to experiment with them now that I am more comfortable with them. I like my rub more salty than Jeff does, but to each their own. If you are thinking about trying his recipes, Just do it. You will not regret it for a moment.
Ed
I too would like to be added to the list- great site! Just getting into the world of smoking.
I'm new to this, so all the information I get is very welcomed.
Thanks very much
How do I unsubscribe from your monthly newsletter it's very well done and informative but I've found smoking is not my cup of tea.
thank you
Kevin
Kevin, I have taken care of this for you. Have a great day!
How do you cook for 22 hours with a charcoal smoker(weber)?
This is made possible using the minion method as described at https://www.smoking-meat.com/minion-method-weber-smokey-mountain
Jeff and all–Have the largest Treager avilable with smoking racks. Recently caught 100 kokanee salmon that average 10" each and am in need of a good smoking recipe. Have a great 4th. Cheers.–TMcD
Add please. Thank you!
You have been subscribed to the smoking meat newsletter. Let me know if you have further questions about this.
Jeff,
Your ideas and recipes are inspiring!!
Please add me to your newsletter list Jeff!
Smoked leg of lamb recipe worked to perfection!
Matt, I am very glad to hear that the Leg of lamb recipe worked so well for you.. I have added you to the newsletter and you should start receiving it right away.
Please add me to your newsletter list. Thank you
You have been added.. be sure to add my email address (jeff at smoking-meat.com) to your whitelist or "allowed list" in your email system to make sure it is not caught by the spam filters.
Have a great day!
Add me please
You have been added.. be sure to add my email address (jeff at smoking-meat.com) to your whitelist or "allowed list" in your email system to make sure it is not caught by the spam filters.
Have a great day!
Yes please!
JP, you have been subscribed to the newsletter per your request. Have a great day!
Send it.
I would love to get your newsletter!
Can you please add me.
Have used both the rub and the sauce on our favorite food, jumbo fresh wings from a local butcher and they are GREAT! I saw something above about an iPhone app? I could not find it, what is it called please?
I use an application on my website that creates a mobile experience for anyone using a smart phone or tablet. It is accessible when you save the bookmark to your homepage on your phone and then go to the site via that saved icon.
Here are the iPhone instructions:
1. – Click on middle icon at bottom that looks like a box with an arrow.
2. – Click on “Add to Home Screen”.
3. – Title it and click on “Add” at the top right.
Add me please
You have been added and should start getting the newsletter right away.
How to I change my email address where the newsletter is sent?
Add me please !!
Please send me your newsletter. Awesome website and the iPhone app is very helpful. Thank You!!!!
What is the iPhone app called???
I found it. Thank you.
Please add to me to the list. Thanks!
You have been added to the list.
Please add my new email address to your newsletter. Been following you for a while. Love your recipes and advice. Thx.
You have been added to the newsletter.. have a great day!
please add thanks
You have been added.. have a great evening!
Please add me to your mailing list. Thank you.
You have been added and should start getting the newsletter going forward. Enjoy!
Can’t wait for more tips!
Thanks!
Would love to be added to your email list.
You have been added.. enjoy!
I'd like to be added to the mailing list as well. Thanks in advance.
You have been added..
Please include me in your mailing list. Thanks!
You have been added.. have a great day!
Please include me in your mailing list you have some awesome tips
Thank you for the kind words. You have been added.