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September 14, 2025
Mesquite Smoked Turkey Breast: A Flavor-Packed Feast
If you’re craving bold, smoky flavor without committing to a whole bird, this Mesquite Smoked Turkey Breast is the perfect backyard barbecue upgrade. Using a boneless, skinless turkey breast means quicker smoking and juicier results, while a simple seasoning of sea salt, black pepper, and a brush of oil lays the foundation for that irresistible mesquite flavor. As it smokes low and slow, we baste it with a crisp lager or pilsner and melted butter to lock in moisture and add a touch of richness. But the real showstopper? The sauce. A tangy-sweet blend of jellied cranberry, ketchup, garlic chili sauce, and honey gets just enough vinegar and Worcestershire to balance it out. It’s nostalgic meets heat—with a Thanksgiving twist—and the perfect glaze or dipping companion to that smoky, tender turkey. Whether you’re firing up the smoker for a weekend cookout or testing new holiday ideas, this recipe brings the … Continue reading
July 24, 2025
Smoked Brisket
If you’re looking to elevate your BBQ game, nothing beats the rich, smoky flavor of a perfectly smoked brisket. This mouthwatering cut of meat is a crowd-pleaser, perfect for any backyard gathering or special occasion. The key to an unforgettable brisket lies in the seasoning and smoking process. For this recipe, we keep it simple with a blend of kosher salt, black pepper, onion powder, garlic powder, and a few special touches like Lawry’s seasoned salt, cumin, and chili powder to add depth of flavor. Basting with beer as the brisket cooks gives it an extra layer of moisture and a subtle complexity. The result? A tender, juicy brisket with a flavorful, smoky crust that’ll have everyone coming back for seconds. Let’s dive in and get that smoker fired up! The recipe can be found here. First, make sure you allow yourself PLENTY of time to smoke the brisket and … Continue reading
April 18, 2024
Smoked Chili with Ground Beef
Living in MN, I think there is a short window of time to use your smoker for “hearty” meals. You can use it year-round for various kinds of meats or perhaps vegetables, but if you are making something traditionally enjoyed during winter months or that is much more filling, you don’t have much time. That is why I took advantage of the mild winter and slightly warmer than usual temperatures lately to make a batch of Smoked Chili with Ground Beef. I chose this time of year for a couple of reasons. 1) winter is too cold for me to want to smoke food and I would spend too much time trying to keep the temperature consistent, and 2) I wanted to make something hearty that could be enjoyed while it was still cold out. That’s why this time of year was perfect (for me). The smoker was able to … Continue reading
July 20, 2022
Hickory Smoked Buffalo Wings
We recently got a smoker and let me tell you, we’re having some fun working on recipes! Our first attempt at smoking meat was chicken wings. We thought, let’s start small, see how this thing works, and not spend a lot of money on meat in case it doesn’t turn out…. The result was Hickory Smoked Buffalo Wings. They were phenomenal! We used hickory wood chips and the flavor really came through in the chicken wings. The smoker is electric and does require you to add additional wood chips throughout the smoking process. Perhaps next time we’ll try mesquite. The whole process was pretty easy. You basically smoke the chicken wings as is, then toss them in the sauce and smoke again, so the smokey flavor will also absorb into the sauce a bit. The recipe can be found here. Start by adding the hickory wood chips to the smoker … Continue reading
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