Tip 1:
Rinse, Lather, Repeat?
Success in smoking food depends on controlling variables so you can get repeatable results. Smokers can use charcoal, propane, wood, or electricity. My Camp Chef Smoke Vault model runs on propane, and will hold a steady temperature for hours, easily controlling one of the most important variables.

Tip 2:
Do Research & Start Small.
There are many good resources on the internet, and many, many, great cookbooks out there. Find one you like and follow the directions exactly. Start small—if it is your first time making ribs do one rack, not a dozen. If something doesn't work out, try to figure out what went wrong, and try again. My first rack of ribs was good, but not great. I did two racks the second time, and they were nearly perfect. My third time was when I invited everyone over, and six racks quickly disappeared.

Tip 3:
Keep a Little Black Book.
Keep a record of everything you do, so you can refer back to it later. A notebook of recipes, processes, time, weather conditions, and results will allow you to repeat your successes and avoid your failures.

Tip 4:
Don’t Get Freaked Out.
Every cookbook or internet site has its own procedures and processes, and many times the advice between them is mutually exclusive. One will say to never go under 225 degrees, while another will say to never exceed 190 degrees. Don't worry, just pick out what you think sounds good, try it, and modify it if needed to suit your taste. So, if you really like Carolina-style ribs, don’t buy a Texas-style cookbook.

Tip 5:
Gather Your Tools.
I’ve bought a number of things to make cooking with a smoker easier, and I don’t regret spending the money. One website said to use a screwdriver to remove a membrane from the back of pork ribs, so I bought a long, thin one that I now use only in the kitchen. Other things I have found helpful came from a restaurant supply store, not the barbeque aisle in a big box store. Commercial grade tongs, several half-sheet pans commonly used in baking, square plastic containers (for brining) and a waterproof pad to protect my driveway and catch drips and spills under the smoker are all very useful.

Tip 6:
Brine is Your Friend.
Some foods (often poultry and some cuts of pork) call for brining overnight, and if the recipe calls for a brine do not skip this step. A brine is a simple salt and sugar solution, but will produce an amazingly tender, juicy result.

Tip 7:
Temperature Rules.
Many meats should be cooked to a particular internal temperature, and a thermometer that is inserted in the meat and left in place is the best way to get accurate results. Get one with a cord so the readout can be on the outside of the smoker. They can be set with the target temperature and start beeping when the meat reaches the final temperature, and a wireless model can make things even easier.

Tip 8:
Take a Rest.
Many meats need to rest before serving, and you should not skip this step. This will let the moisture redistribute throughout the meat and prevent all the juices from escaping when it is cut.

« Top »