Traditional recipes

Cold-Smoked Fried Chicken Recipe

Cold-Smoked Fried Chicken Recipe

Cold-Smoked Fried Chicken

This is the best fried chicken ever. It’s almost impossible not to dive in immediately, but when the chicken is too hot you can’t fully appreciate the texture and flavors.

We use rice bran oil for frying because it has a high smoke point and a clean, neutral flavor, which means that fried foods tend to cook evenly without burning or absorbing any heavy flavors from the oil. It is pressed from the hull of the rice grain and is high in antioxidants. It costs about the same as good olive oil, and its slightly sweet, nutty flavor is good for baking, cold marinades, and dressings. Once you try it, it will be hard to go back to canola. You can substitute whatever your favorite chicken parts are for the thighs. If you use breasts we suggest cutting them in half crosswise for the proper coating-to-meat ratio.

Whatever you do, just make sure you try this technique. It’s a little bit of work for a big reward.


  • 12 chicken thighs
  • 1 quart/912 grams buttermilk
  • ¼ cup/56 grams hot sauce, preferably Crystal
  • 2 tablespoons/36 grams fine sea salt
  • 2 cups/300 grams all-purpose flour
  • ½ teaspoon/3 grams fine sea salt
  • ¼ teaspoon/0.5 gram cayenne
  • 4 ½ cups/1,000 grams rice bran oil


Turn on the smoker, set it at the lowest possible temperature, and let it generate smoke for 10 minutes. Put the chicken thighs into one or two disposable aluminum containers that will fit in your smoker. Fill a third container with ice. Put the ice in the bottom of the smoker and put the chicken thighs on racks above the ice. Smoke the thighs for 1 hour and then turn them over. If the ice has melted, remove the container and replace with fresh ice. Smoke the chicken thighs for another hour.

Put the buttermilk in a bowl and add the hot sauce and 2 tablespoons (36 grams) salt. Stir to dissolve the salt. When the thighs are done smoking, place them in a large zip-top bag and pour the buttermilk mixture over them. Seal the bag, pressing out any excess air, and turn the thighs in the bag. Place the bag in the refrigerator and let the thighs brine for 24 hours. Occasionally turn the bag so that the thighs are fully submerged and coated in the buttermilk.

Set a baking rack over a sheet pan. Put the flour, ½ teaspoon (3 grams) salt, and cayenne in a bowl. Use a whisk to combine them evenly. Remove the chicken thighs from the buttermilk mixture and put them on the rack to drain. Dredge each thigh in the flour mixture and return it to the rack.

Put the rice bran oil in a deep, heavy-bottomed chicken fryer or other large skillet. Heat the oil over medium-high heat until it reaches 360 degrees F/182 degrees C). Turn the oven to 250 degrees F/120 degrees C). Take a second baking rack and put it on a sheet pan. When the oil is hot, add 3 or 4 thighs to the oil and fry until they are a rich golden brown, about 10 minutes.

Maintain an oil temperature of 350 degrees F/175 degrees C). Depending on the size of your pot, you may have to flip the thighs once to brown them evenly.

When the first set of thighs is browned, transfer them to the rack and put the rack in the oven to allow the meat to finish cooking and stay warm while you fry the remaining chicken. Repeat with the rest of the thighs, allowing the last batch to rest for 10 minutes in the oven before serving.

The 6 Best Southern Fried Chicken Recipes on the Web

Located in the heart of San Francisco's Mission District, Foreign Cinema spices up their fried chicken recipe with Madras curry powder and red chile flakes. The addition to sesame seeds in the breading gives the chicken an extra crunch. At the restaurant, the chef covers and refrigerates the chicken overnight for maximum flavor punch.

Nothing says down-home cooking like buttermilk fried chicken, and this recipe makes it gluten-free. With a light and crispy skin and just the right kick of spice, this is one recipe that will have you coming back for more.

Click here to see the Gluten-Free Fried Chicken Recipe

Southern Fried Chicken BLT Recipe

Coated in buttermilk and fried until crisp, Southern-style fried chicken is the perfect partner in crime for bacon. A tangy spread of Dijon mustard-inflected mayonnaise keeps the richness of each bite in check and complements the flavors in the sandwich nicely.

Click here to see the Southern Fried Chicken BLT Recipe

Crispy Fried Chicken Recipe

Crispy fried chicken is given extra spice with chili powder.

This is the best fried chicken ever. The smoke permeates the meat, seasoning it from the inside out. Combined with the crunchy exterior and juicy meat, it is revelatory. Just remember to let it rest before eating. It's almost impossible not to dive in immediately, but when the chicken is too hot you can't fully appreciate the texture and flavors.

We use rice bran oil for frying because it has a high smoke point and a clean, neutral flavor, which means that fried foods tend to cook evenly without burning or absorbing any heavy flavors from the oil. It is pressed from the hull of the rice grain and is high in antioxidants. It costs about the same as good olive oil, and its slightly sweet, nutty flavor is good for baking, cold marinades, and dressings. Once you try it, it will be hard to go back to canola. You can substitute whatever your favorite chicken parts are for the thighs. If you use breasts we suggest cutting them in half crosswise for the proper coating-to-meat ratio.

Whatever you do, just make sure you try this technique. It's a little bit of work for a big reward.

Click here to see the Cold-Smoked Fried Chicken Recipe

Perfect Fried Chicken Recipe (pictured above)

Others may have differing opinions, but this is what we feel is the perfect fried chicken recipe. We took all of the necessary steps, from buying the right chicken and brining it to carefully creating a buttermilk marinade and seasoned flour. It's juicy, it's crispy, and it's delicious - it's perfect fried chicken.

1 gallon water
2 cups sugar
1/2 cup salt
4 bay leaves
5 cloves garlic, smashed
1/4 cup paprika
1 gallon ice water
One 3 1/2-pound chicken, back bone removed and cut into 8 pieces

For marinating the chicken in the buttermilk batter:

2 cups all-purpose flour
2 cups fine cornmeal
2 teaspoons dried thyme
2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons cayenne
4 cups buttermilk
Dash of hot sauce

For frying the chicken:

6 cups all-purpose flour
1/4 cup baking powder
3 tablespoons black pepper
2 tablespoons fine sea salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cayenne
Peanut oil, for frying

For brining the chicken:

The day before frying the chicken, prepare the brine. Using a large stock pot, heat 1 gallon of water to a boil and add in the sugar, salt, bay leaves, garlic, and paprika. Simmer for 5 minutes then remove from heat. Add in the ice water and cool down to 40 degrees. Add the chicken pieces and brine overnight.

For marinating the chicken in the buttermilk batter:

Remove the chicken from the brine and pat completely dry using paper towels.

Prepare the buttermilk batter by combining the flour, corn meal, salt, spices, and herbs in a large bowl. Slowly whisk in the buttermilk and the hot sauce. Place the chicken pieces into the buttermilk batter, cover, and refrigerate for ½ hour.

For frying the chicken:

Remove the marinating chicken from the refrigerator 30 minutes prior to frying.

Combine the all-purpose flour, baking powder, and spices in a large bowl. Sift the ingredients into a brown paper bag, if using, or into another large bowl.

In a cast-iron skillet, heat 3 inches of canola oil over medium-high heat to 300 degrees. Remove the chicken from the buttermilk batter and let excess batter drip off. Place the chicken pieces into the brown bag, seal the bag, and shake for about 4 seconds to ensure each piece is well coated. If using a large bowl instead of a brown bag, coat the chicken pieces in batches to avoid making a mess. Place the chicken into the hot oil and fry until just golden brown, about 5 minutes, then remove them from the pan and place on a paper towel-lined plate to drain. Once all of the chicken pieces have been fried at 300 degrees for 5 minutes, heat the oil to 350 degrees, and fry the chicken until cooked through and golden brown, another 5 minutes.

Remove and place on a baking sheet lined with paper towels to absorb excess grease before serving.

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Some Tips For Frying Smoked Chicken

When you get to the frying portion of this recipe, keep in mind a few of these tips for getting the fry just right. Meaning you want nice crispy crust on the outside, but tender and juicy fully cooked chicken on the inside.

Of course, this is a bit different than regular fried chicken. With buttermilk smoked chicken, your chicken is almost cooked already. Therefore, you can use a slightly higher temperature to brown up the batter coating.

Ordinarily, you fry chicken at about 335°. However, with smoked chicken, you can fry at 350° since you don&rsquot need as much time in the oil. The meat is already mostly cooked. Getting the batter nice and brown without over cooking the meat is the goal.

If you are able, then let the meat brine in the buttermilk brine for two whole days. It is worth the wait.

Make sure to use the right oil for the job. Oils with higher burn points like peanut, avocado, and canola oil work best.

For all of your wireless grilling needs, the Smoke is the most reliable wireless thermometer I&rsquove ever used.

When you pull pieces out of the oil, don&rsquot set them on a plate or paper towel. Set them on a wire rack above a baking sheet. That way the steam escapes without getting the crunchy batter exterior soggy. It also permits all the excess oil to drip off quickly and easily.

You get a nice piece of fried chicken all around!

Keep the pieces of fried smoked chicken in the oven at 225 degrees f. It will keep the chicken warm enough while you cook the rest. The exterior will stay crispy too.

Double dredge your chicken and use highly seasoned flour. If you want a bit of kick, then add some cayenne powder into the flour along with salt and pepper. The double dredge technique gives you extra crispy chicken.

Put the smoked chicken into flour, then through the egg wash, back into the seasoned flour. Then do it all over again.

You can also add a touch of flavor to the hot oil. Add some garlic and slices of raw ginger to the oil. Let it cook just for a minute and take it out as it starts to get crispy and brown up. Take it out before it gets burned. Then add your chicken.

Eat this fried chicken with my COLESLAW!

The Best Sides To Compliment Traeger Smoked Buttermilk Fried Chicken

You put the effort into making phenomenal buttermilk batter fried smoked chicken. So naturally you are going to need some perfect sides to accompany it!

Here are a few of my favorites that I think go great with smoked fried chicken:


Step 1

Cook noodles in a large pot of lightly salted boiling water according to package directions, using a pair of tongs or chopsticks to encourage noodles to loosen up and separate. Drain noodles in a colander and rinse under cold running water to remove any excess starch. Transfer noodles to a large bowl and toss with 2 tsp. grapeseed oil to prevent them from sticking together. Set noodles aside.

Step 2

Separate dark green tops from white and pale green parts of scallions thinly slice tops and set aside. Thinly slice white and pale green parts of scallions and set aside separately. Heat 1 Tbsp. grapeseed oil in a large skillet (at least 12" if you’ve got one) over medium-high. Cook cabbage, tossing occasionally, until charred in spots but still quite crisp, about 4 minutes. Season lightly with salt and transfer to a large bowl.

Step 3

Wipe out skillet, pour in 1 Tbsp. grapeseed oil, and return to medium-high heat. Cook onion, carrots, and celery, tossing occasionally, until crisp-tender, about 3 minutes season lightly with salt. Transfer vegetables to bowl with cabbage. Wipe out skillet again and let cool slightly.

Step 4

Heat remaining 1 Tbsp. grapeseed oil in skillet (still over medium-high), then cook chile, ginger, garlic, and reserved white and pale green parts of scallions, stirring often, until fragrant, about 30 seconds. Add chicken stir to coat, then spread out in an even layer. Cook, undisturbed, 1 minute. Season with salt, then stir and continue to cook, stirring occasionally, until chicken is cooked through, about 3 minutes.

Step 5

Add cabbage mixture, soy sauce, vinegar, wine, sesame oil, and reserved noodles to skillet and cook, tossing often, until noodles and vegetables are heated through and noodles are coated in sauce, about 30 seconds. Taste and season with more salt if needed.

Step 6

Divide stir-fry among shallow bowls or plates and top with sesame seeds and reserved scallion greens.

Recipe Summary

  • 4 6-8 ounces skinless, boneless chicken breast halves
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • Desired spice blend (optional)

Line a 15x10x1-inch baking pan with foil. Drizzle 6- to 8-oz. skinless boneless chicken breast halves with oil, season with desired spice blend or salt and pepper, and place in a cold oven. Set oven temperature to 450°F and bake 25 to 30 minutes or until chicken hits 165°F. (Because ovens and the size of chicken breasts vary, temperature is the best way to test for doneness.)

For best results, use chicken breast halves that are of even thickness. If there are portions that are thicker, you may need to add 5 to 7 minutes to cooking time. Make sure to use an instant-read thermometer to double check the doneness of the chicken. Chicken at 165°F. can have the slightest pink hue, but this temperature is proven to be safe and is hot enough to kill any harmful bacteria.

Smokey D’s Recipes : Smoked & Fried Chicken Wings Recipe- Jay Ducote's Barbeque Sauce – how-to

In this Recipe Video, I show you how to make delicious Smoked Chicken Wings with crispy flash fried skin! Check out the whole recipe at the link below or visit us at for all your outdoor kitchen needs. If you are like me, you love the flavor smoked chicken wings have, but you also want crispy skin on your chicken wings. We’ll show you how we start by smoking the wings with some pecan and cherry wood in the Alfresco ALXE Gas Grill, then we slide in the Alfresco fryer basket into the grill and flash fry the wings! Once fried, I finish the wings by tossing them in my buddy Jay Ducote’s Louisiana BBQ sauce. This recipe is a must try for your next party appetizer!

Recipe Available here:

Jay D’s BBQ Sauce:

Alfresco ALXE Gas Grill available here:

Alfresco Fryer Accessory:

Videography/ Editing: Paris Frederick
Logo Animation: Ian Cessna
Music: tips recipes chef

This video on this page is automatically generated content related to “smokey d’s recipes”. Therefore, the accuracy of this video on this webpage can not be guaranteed.

The Best Smoked Chicken Breast Recipe

If you have never smoked a chicken you may wonder what all the fuss is about.

Maybe you think that there&rsquos not much difference between smoking and baking where you pop the chicken into the oven for an hour and it&rsquos ready. You can&rsquot see any reason to spend the extra time on smoking it (or brining it, which will be explained later).

But it is not the same at all. When you do it right, a smoked chicken and a baked chicken taste like their very distant cousins. The smoked chicken will win the taste-test every time.

Reasons Why You Should Brine the Chicken

In the process of brining, a mixture of salt and other spices are mixed with water. The meat is immersed and remains in this water so that the brine and all its flavors can be absorbed.

When you smoke meat at low temperatures, the connective tissues are broken down. What you end up with is a piece of very juicy meat that melts in your mouth. You will love it and will prove to yourself that it is well worth the extra time and effort.

Tools and Equipment You Will Need

3 small chunks of dry wood used for smoking &ndash apple, hickory, maple or cherry are the best to use with chicken
A bowl or container large enough to cover the chicken breasts with 2 quarts of water
1 water pan, lined with foil (this will be needed if you will use a charcoal grill)
Small bowl for mixing the rub mixture
Basting brush or a large spoon
An Instant-read meat thermometer
Chimney starter

The Brining Process

First, fill a bowl or some kind of container with 2 quarts of cold water, ½ cup of table salt and ½ cup of white sugar. Mix them well to dissolve the sugar and salt. If you would like the extra flavors, add ¼ cup of soy sauce and a bit of lemon juice and olive oil. This is your brine mixture. Mix them together well, then set it aside.

Next, place the chicken pieces into the brine. All of the pieces should be fully covered by the water. If possible, leave them in the brine overnight to allow them to soak up as much flavor and moisture as possible. However, they can be brined for as little as 30-60 minutes and they will be ready to smoke.

You will want to keep the chicken in the refrigerator at all times unless it&rsquos being prepared for the brine or the rub. Aside from health and safety issues, cold meat will absorb the flavors from the smoke much better than meat that has cooled down to room temperature. It will be best to leave it in the refrigerator until the last minute, taking it out just before setting the chicken on the grill.

Apply the Rub to the Chicken

When you&rsquore ready to start grilling, remove the chicken from the refrigerator and take it out of the brine. Dry each piece with paper towels, removing as much water as you can. This will allow the rub to stick to the chicken while it&rsquos smoking.

With the chicken over a bowl or baking sheet, use a spoon to generously cover it and use your hands, rub the spices into the meat. Be sure the whole piece is completely covered.

If the grill is still heating up, return the chicken to the refrigerator.

Prepare the grill for smoking

Fill the chimney of the smoker completely with charcoal with a few pieces placed into the firebox. Light the charcoal and allow it to heat up for about 15 minutes. Both the chimney baffles and the intake should be left open. Wait for it to reach a temperature of 225°F. Before the grill reaches 225°F, lubricate the grill rack with a little bit of canola oil. You can do this with tongs and paper towels that have been dipped in the oil.

This should be done on a clean grill. If it&rsquos not clean, scrub it with a wire brush after it&rsquos begun to heat up, making it easier to brush away any of the old grease that was left from the last time you grilled. Now you can begin to place the wood pieces over the charcoal.

The three vents at the bottom of the grill must be wide open. The top vent also needs to be left open. The foil-lined water pan should be placed on the grill. Put a few hot coals near the pan to make a place for indirect and direct cooking.

The average piece of chicken will need to be fried for 14 minutes. Each piece of chicken will be different though so make sure you cook each one to a minimum internal temperature of 165 degrees Fahrenheit. White meat will have its peak juiciness at 165 degrees F. Dark meat can be cooked to 170-175F for the best texture.

One of the challenges that people face when making fried chicken is that their crunchy coating falls off. There’s usually a few reasons for this to happen. Here are some tips for making sure your breading doesn’t fall off.

  • When coating and breading your chicken, be sure to tap off the excess buttermilk as well as the excess flour.
  • Give your chicken a gentle pat after coating with the flour mixture to make sure that the flour sticks to the buttermilk.
  • Make sure that you don’t overcrowd your pan. You want to make sure that the chicken isn’t bumping against other pieces of chicken which can knock off the breading.
  • Only flip your chicken once while frying. The more you fuss with your chicken, the more likely you are to knock off or disturb some of the crunchy coating.

Some people recommend allowing your chicken to dry on a wire rack after dipping and dredging. This is not only useful, it’s also convenient when making large batches.

Gather the ingredients. Preheat the oven to 200 F and place a rack in a large baking pan.

The Spruce / Julia Hartbeck

In a medium bowl, combine the milk and eggs. Whisk to blend well.

The Spruce / Julia Hartbeck

In a large heavy-duty resealable plastic food storage bag, combine the flour, 2 tablespoons salt, and pepper. Seal and shake to combine.

The Spruce / Julia Hartbeck

Dip the chicken pieces in the milk and egg mixture and let excess drip off into the bowl. Set already dipped pieces aside on a plate until you have three or four.

The Spruce / Julia Hartbeck

Add the dipped chicken pieces to the bag of seasoned flour.

The Spruce / Julia Hartbeck

Seal the bag and shake well to coat the chicken pieces thoroughly.

The Spruce / Julia Hartbeck

Remove to a plate and repeat with the remaining chicken pieces.

The Spruce / Julia Hartbeck

Heat the oil in a deep, heavy skillet to 350 F. While it's heating up, set aside a large serving plate lined with paper towels.

The Spruce / Julia Hartbeck

Fry the chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and thoroughly cooked. Be careful not to put too many chicken pieces in at once—even if they can comfortably fit—since this will dramatically drop the temperature of the oil, affecting the crispness of the final product. Note that chicken breasts will take a little less time than dark meat pieces.

The Spruce / Julia Hartbeck

With a slotted spoon, move the done chicken pieces onto the paper towel-lined platter to drain. Sprinkle immediately with salt.

The Spruce / Julia Hartbeck

Transfer the drained and seasoned chicken to the prepared pan with a rack. Keep warm in the preheated oven while frying subsequent batches. Depending on the size of your pan, this recipe will require about 3 to 4 batches.

The Spruce / Julia Hartbeck

  • If you're going to substitute the vegetable oil, make sure that it's suitable for deep-frying. Oils with a low smoke point will burn at the temperature this recipe requires and fill your kitchen with smoke rather than the tempting smell of fried chicken.
  • The best way to check for doneness is to use a meat thermometer. The minimum safe temperature for chicken is 165 F. Alternatively, you can pierce it with a fork to see if juices run clear.
  • Leftover fried chicken can be reheated with good results. Take the chicken out of the refrigerator and bring it to room temperature. Heat the oven to 400 F. Put the chicken pieces on a rack on top of a rimmed baking sheet and bake for about 15 to 20 minutes until heated through and crisp.

Recipe Variations

    can replace the milk. Another version of Southern fried chicken soaks it in a buttermilk marinade for at least 6 hours. This ensures the chicken is juicy and can help the flour stick better.
  • Replace the milk with evaporated milk if you prefer.
  • Use a seasoned salt blend as a substitute for the salt and pepper.
  • Add more seasonings to the flour. Cajun seasoning is always a hit, and paprika, cayenne, and poultry seasoning are popular additions. You can also try the blend used in a copycat KFC chicken recipe.
  • Add about 1/2 cup of fine, dry breadcrumbs to the flour mixture.

Why Isn't My Fried Chicken Crispy?

Oil temperature is the main reason why fried chicken doesn't get crispy. If it's not warm enough, the chicken needs to cook longer and will get soggy from soaking up too much oil. When the oil is too hot you risk raw meat and burnt breading. Avoid crowding the pan and use a thermometer to monitor the oil temperature to ensure it stays close to 350 F at all times. It will fluctuate but if you stay ahead of it and adjust the burner accordingly, the chicken will cook properly.

Cold Smoked Baloney

Cold Smoked Baloney

Cold Smoked Baloney, an easy flavorful treat. We do a 10-pound chub of baloney every month. Normally we do a “Hot” smoke. (over 100*)
Cold Smoking is done under a 100*.

This month I want to cold smoke some onions for a bacon jam and a pork loin for a cook I was working on using my “Smoke Daddy” cold smoke generator” and thought I do see how cold smoked baloney is.

We gave it a two hour “Kiss of Smoke” I can say that we were not disappointed. Slicing both thick and thin slices for delicious snacks and sandwiches.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Check Out All of Our Cookbooks They are “How To” BBQ Picture Books

Backyard BBQ A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 2 hours Cold Smoke
Grill: Green Mountain Wood Pellet Grill
Pellets: Dimond M Apple Pellets

Ingredients: Cold Smoked Baloney

Cooking Directions: Cold Smoked Baloney

This is a super simple one to do. You don’t even start the grill for this one. The Baloney is already cooked and we are just giving it a 2 hour “Kiss of Cold Smoke”.

Start up the “Smoke Daddy” cold smoke generator”, you can use what ever you like. Wood chuck, chips or pellets. I have tons of pellets so that’s what I use.

For 2 hours of smoke I fill the “smoke generator” about halfway up. I keep a small jar of cotton ball soaked in alcohol that I use for my fire starter. Just place 1 cotton ball in the bottom and light it. That’s all it takes and the part I like best is it’s cheap, easy and clean, with no after taste.

See My Smoke Daddy Video:

NOTE: Most things won’t pick up any more smoke flavor after 2 hours so it’s a little cook that’s big on flavor.

We used a Bull Rack tray for easy handling then into the grill for that “Kiss of Smoke”

I ran it threw the slicer cutting both thick and thin slices…

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Backyard BBQ A Wood Pellet Grill Recipe

“Smoke Daddy” Cold Smoke Generator The Smoke is Rolling

That “Kiss of Smoke” on the Bull Racks

Backyard BBQ A Wood Pellet Grill Recipe

Lookin Good Love my Bull Racks

Cold Smoked Baloney Let’s Eat.

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”.

Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….