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Month: August 2020

link to Best Instant-Read Thermometers for Smoking (Top 6 Picks)

Best Instant-Read Thermometers for Smoking (Top 6 Picks)

A fast and accurate instant-read thermometer is a pitmasters most essential tool. However, the market is full of cheap, inaccurate instant-reads that take forever to give a reading. Many of these...

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link to Different Types of Smokers (We Look at 9 Pits)

Different Types of Smokers (We Look at 9 Pits)

There's so many different meat smokers on the market it can be confusing and difficult to know where to begin. Not only are there categories of smokers but sub-categories as well. I tried to find out...

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link to The Best Charcoal Smokers : An In-Depth Guide

The Best Charcoal Smokers : An In-Depth Guide

The smoke and flavors from charcoal smokers add a distinct taste to meat. There are loads of ‘set-and-forget’ smokers on the market that are easy to use and require little work, but most of these...

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link to The Best Meat for Smoking (20 Cuts With Step-by-Step Instructions)

The Best Meat for Smoking (20 Cuts With Step-by-Step Instructions)

Its almost as if some cuts of meat were just meant to be smoked. Brisket, ribs and turkey are usually the first cuts that come to mind when people think of smoking meats. However, there are dozens of...

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link to Meat Smoking Tips: The Complete Beginner’s Guide

Meat Smoking Tips: The Complete Beginner’s Guide

In this meat smoking guide, I'll give you everything you need to get started on your journey to becoming a backyard pitmaster. In this beginner's guide to meat smoking, I will walk you...

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link to What is an Offset Smoker? A Guide to Stickburners (Plus 7 Affordable Models)

What is an Offset Smoker? A Guide to Stickburners (Plus 7 Affordable Models)

Many believe offset smokers to be the purest form of meat smoking and produce the best tasting meat. However, stickburners aren’t recommended for beginners because of the level of difficulty and...

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About Us

I’m Damien Bernard, the guy behind Meat Smoking HQ. Meat has always been a huge part of my life. As far back as I can remember, I was hanging meat in the smokehouse. I grew up in the back of my father’s butcher shop and spent many years working in the meat industry. Nowadays, I’ve rediscovered meat smoking, and every weekend you’ll find me in the backyard smoking something low-and-slow. When I’m not smoking meat, I’m here writing about my passion on Meat Smoking HQ.

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Recent Comments

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  • Tips for Smoking Brisket: A Beginner’s Guide – Meat Smoking HQ on 9 Ways To A Crispy Brisket Bark – Never Have Soft Bark Again

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