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Category: Troubleshooting

link to Rusty Smoker? How To Treat and Prevent Rust On Your Pit

Rusty Smoker? How To Treat and Prevent Rust On Your Pit

No matter what type of smoker you have, rust is going to be something you have to deal with at some point. I do have some experience with rust, so we’ll give you all the tips we’ve picked up over...

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link to Brisket Over-Smoked? Here’s Why

Brisket Over-Smoked? Here’s Why

If you over-smoke a brisket, it will be hard to salvage your dinner because the meat will taste bitter. Prevention is the best cure for an over-smoked brisket, and there are several things we can do...

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link to What is ‘The Stall’ When Smoking Meat? (7 Ways to Deal With It)

What is ‘The Stall’ When Smoking Meat? (7 Ways to Deal With It)

The stall is one of the most frustrating challenges you will face on your first few attempts at smoking the ‘big meats’ like brisket or pork butt. We’re told the stall is unavoidable, but I...

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link to Too Much Smoke Flavor on Your Meat? Here’s Why

Too Much Smoke Flavor on Your Meat? Here’s Why

Smoke and meat are a beautiful combination, but too much smoke isn’t always good. If you’re not careful, you can ruin meat with too much smoke, so I wanted to find out how we can avoid...

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link to Why is My Smoker Smoking Too Much? 5 Reasons

Why is My Smoker Smoking Too Much? 5 Reasons

Too much smoke can be bad for your meat. It’s normal for a smoker to produce a thick, billowing white smoke when the coals are igniting, but once the fire is going, the smoke should settle. If your...

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link to Why is My Smoker Losing Heat? 11 Possible Reasons

Why is My Smoker Losing Heat? 11 Possible Reasons

It’s frustrating when you’ve worked hard to get your smoker up to temperature, but then it drops off. I researched all I could find about temperature loss and found 11 reasons smokers lose heat....

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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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