Tag Archives: Smoking

pellet smoker

Lumber Jack LJACK40-Apple-Blend Smoking BBQ Grilling Wood Smoker Pellets – Full of Flavor, 40Lbs

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Flavor: Apple flavor Lumberjack smoking pellets are made from 100% virgin wood, with no fillers, additives, or oils. In a world of by-products, Lumberjack stands alone in providing pellets that start with specially selected whole logs from the NORTHWOODS of Wisconsin to provide you with the highest quality pellet. By starting with the whole tree, We are able to select the right amount of bark to include in the pellet to impart the unique flavor of the species. Our blended products are blended with the specialty wood & Wisconsin seven ring oak prior to creating the pellets. By blending the wood first, each & every pellet is consistent with flavor. This process is more time consuming & expensive, but it insures that every pellet is consistent with it’s ability to impart the unique flavor of the wood, while burning hot & long enough to give superior results. Because BBQ pellets impart their flavor through burning & smoke output, we insure the product is food grade using an independent testing laboratory. This insures our product is only comprised of pure wood fiber. How to use: place wood pellets in smoker tray or handmade foil envelope on grill near or under food. Ignite & allow to burn for several Min, extinguish flame. Smoke for preferred time. Pellets burn at approximately 1 lb. Per hour.

Product Features

  • Exceptional flavor – when we say we de-bark the Red Oak base material in our blends, we do this for a very specific reason. Since the smoke flavor you’re looking for and expecting is in the bark, we leave the bark on the primary wood but remove the bark from the Oak wood When we produce blends. We do this so the full rich flavor of the primary wood comes through. This allows us to have the strongest flavor in our blends.
  • Why we are so good – simple! The flavor of any tree is in the metabolites or cambium layer of the growing tree. This means that all BBQ pellets Made from residual sawdust as a by-product are generally comprised of the core kiln dried wood. When the old timers smoked meat and fish they did not take the bark off the wood they gathered for this very same reason. We are a round log plant which means we harvest actual trees and chip them up as green chips, with full flavor to make our BBQ pellet
  • Smaller diameter – made in a smaller diameter to create a hotter burn and more smoke with more surface area.
  • Performance from the backyard BBQ to the professional meat smoking Facility. These pellets are great for camp Chef, Trager, Z grills, Green Mountain, pit Boss and other smoker pellets.

barbque

The Unofficial Big Green Egg Cookbook: The Ultimate Cookbook for Smoked Meat Lovers, Complete BBQ Cookbook for Smoking Meat, Fish, Game and Vegetables

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Complete Ceramic Smoker and Grill Cookbook

The ultimate how-to guide for smoking all types of pork, beef, fish, seafood poultry, lamb, vegetables, snacks, game, and rabbit. The book includes full-color photographs of every finished meal to make your job easier.

Find these recipes in this authentic cookbook:

  • Barbeque Roast Beef
  • Blackberry Glazed Pork Loin
  • Garlic & Cinnamon Pork Loin Chops
  • Barbecue Lamb Chops
  • Smoked Chicken Breast
  • Citrus Turkey Legs
  • Sweet & Sour Salmon
  • Garlic and Parsley Prawns
  • Scallop Filled Chicken Breast
  • Orange Glazed Duck
  • Smoked Venison Roast
  • Miso Marinated Mushrooms
  • Sweet Potato Mash

“Smoking is an art”. With a little time & practice, even you can become an expert. Once you become an expert with smoking technique, believe me, you would never look for other cooking techniques. To find one which smoking technique works for you, you must experiment with different woods & cooking methods. Just cook the meat over indirect heat source & cook it for hours. When smoking your meats, it’s very important that you let the smoke to escape & move around. With white smoke, you can boost the flavor of your food. In addition to this statement, you can preserve the nutrition present in the food as well.

barbque

Keto BBQ Sauces, Rubs, and Marinades: 101 Low-Carb, Flavor-Packed Recipes for Next-Level Grilling and Smoking

Spice up your next backyard barbecue with this ultimate book of keto-friendly and sugar-free BBQ sauces, relishes, aiolis, dressings, and other tasty condiments.

The key to the best barbecue is in the sauce—the delicious, sweet, smoky flavor that gets basted in and charred. But most store-bought sauces are packed full of sugar and preservatives, which is sure to knock your body out of ketosis. Keto BBQ Sauces, Rubs, and Marinades will show you how to have it both ways—delicious keto-friendly barbecue with all the flavor and none of the sugar.

No matter what you want to grill, smoke, griddle, or roast, this book has the recipe you need to make your meat juicy, flavorful, and, of course, keto-friendly. From mayos and aiolis to ketchup, mustards, and marinades, these easy recipes will add the perfect touch to your meal.

You’ll learn how to make keto-friendly alternatives for your favorite sauces, like:

– North Carolina Vinegar Sauce
– Korean BBQ Sauce
– Teriyaki
– African Peri Peri Sauce

Keto BBQ Sauces, Rubs, and Marinades will show you that you can enjoy mouthwatering, flavor-packed barbecue and still keep to a keto lifestyle.

barbque

The Unofficial Masterbuilt Cookbook: Ultimate BBQ Cookbook for Real Barbecue, The Art of Smoking Meat For Real Pitmasters

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                   Complete Electric Smoker Cookbook

                                     By Gary Mercer

Electric Smokers very easily provide the option to smoke meats through an easy-to-use and accessible interface. Where there is a smoke, there is a flavor. Smoking meat or making BBQ is not only a means of cooking but for some individuals and classy enthusiasts, this is a form of Art!

The ultimate smoker cookbook for your electric smoker, use this complete guide to smoke all types of meat. An essential cookbook for those who want to smoke meat without needing expert help from others. Offers detailed guidance obtained by years of smoking meat includes clear instructions and step-by-step directions for every recipe. 

The guide will help you professionally smoke a variety of food, include such chapters as beef, pork, lamb, fish, seafood, poultry, veggies, game and other recipes.

Include tasty and authentic recipes such as:

  • Perfect Smoked Beef Burgers

  • Baby Back Ribs With BBQ Sauce

  • Smoked Lamb Breast

  • Bacon-Wrapped Chicken Lollipops

  • Delicious Portobello Mushrooms

  • Delicious Smoked Rabbits

  • Smoked Lemon Pepper Tuna

  • Delicious Lobster Tail

  • Smoked Up Peaches

barbque

Smoker Cookbook: For Electric Smokers: Complete Smoker Cookbook for Real Barbecue, The Ultimate How-To Guide for Smoking Meat

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                The Ultimate Electric Smoker Cookbook

The ultimate how-to guide for smoking all types of pork, beef, lamb, ham, vegetables, fish, seafood, poultry, sauces, rubs, cheese, nuts, desserts, and not your every day bbq. This book on smoking meats for beginners is the guide to mastering the low and slow art of smoking meats at your home. This guide is an essential book for beginners who want to smoke meat without needing expert help from others. This book offers detailed guidance obtained by years of smoking meat, includes clear instructions and step-by-step directions for every recipe. This is the only guide you will ever need to professionally smoke a variety of meat. From well-known beef and pork recipes the book includes delicate turkey, nuts, cheese, avocado and a lot of unique smoked food recipes. The book includes photographs of every finished meal to make your job easier. Whether you are a beginner meat smoker or looking to go beyond the basics, the book gives you the tools and tips you need to start that perfectly smoked meat.

Where there is a smoke, there is a flavor. With white smoke, you can boost the flavor of your food. In addition to this statement, you can preserve the nutrition present in the food as well. Smoking meat or making BBQ is not only a means of cooking but for some individuals and classy enthusiasts, this is a form of Art! There are several ways to smoke your meat but in all actuality its all the same concept. Smoking is something has withstood the test of time, it will continue to stand the test of time for years to come. Not only is it a method to preserve your catch or kill, but it’s also one of if not the best-tasting food there is.

In this book, you can find irresistible recipes of smoked:

  • Pork

  • Beef

  • Ham and Lamb

  • Fish and Seafood

  • Poultry

  • Cheese and Nuts

  • Desserts

  • Sauces and Rubs

  • Sides and Vegetables

  • Not Your Everyday BBQ!