The Smoker’s Lounge

In this episode of The Smoker’s Lounge, Matt and Amy talk about smoked Mac and Cheese while Tim is on vacation: • The process of making Mac and Cheese in the smoker • When smoking a recipe that you normally do in a crock pot, time adjustments will have to happen. • Crock pot low setting is about 200 degrees, and high is about 300 degrees. • The final product was fantastic. The smoke flavor was subtle, but added a nice touch to the dish, improving the final product. • A look at the dynamics of sharing the kitchen. • The recipe for the smoked Mac and Cheese will be on the website. For more information about the basics of meat smoking, visit www.fattybombatty.com.

In this episode of The Smoker’s Lounge, Matt and Tim talk about smoking veggies: • We are not good at smoking veggies • The veggies we’ve tried have come out OK, but the result didn’t seem worth the work. • Grilling seems to yield much better results with veggies. • When grilling, add a good bit of wood to the fire (if charcoal), or on the grate (if propane) to impart a smoky flavor. • At the end of the day, we suggest grilling veggies for meals, and approach smoking veggies as pure experimentation. For more information about the basics of meat smoking, visit www.fattybombatty.com.

In this episode of The Smoker’s Lounge, Matt and Tim talk about smoking accessories: • BBQ gloves are awesome! • The right tool for the job makes things so much easier. • Get stuff that you like to use. • Be willing to spend on a good thermometer • Flavor injectors freak Matt out a lot, even though they are probably awesome. • Synthetic brushes don't work well for mop sauce. Consider traditional, basic mops, or a solution with a spray bottle. For more information about the basics of meat smoking, visit www.fattybombatty.com.

In this episode of The Smoker’s Lounge, Matt and Tim talk about some strategies for smoking food for large groups: • It is easy to cook too much when smoking for your family. But leftovers are great. • Prepare ahead for parties. It is important to get as much done ahead of time as possible. • There are some very helpful and cheap solutions to help serving at a backyard party. You can usually find them at a restaurant supply store. • Some dishes are can be reheated - like pulled pork - while others are much better fresh out of the smoker - like ribs. • With large events, quantity makes it impossible to smoke everything at once. Either run lots of loads, or borrow smokers from friends. • Large events take a lot of time. • Think through reheat of the meat and transport to the site early in your planning. • Plan .25 pound of meat per person for most events, but add a little extra as a cushion. Also consider who will be attending the event. Big eaters will mean you should smoke more meat. For more information about the basics of meat smoking, visit www.fattybombatty.com.

In this episode of The Smoker’s Lounge, Tim and Matt talk about the Masterbuilt Electric Smokehouse: • MES is great in a variety of weather conditions • The MES will provide consistent results • MES is easy to use - a big deal for the casual meat smoker • Bang for buck, the MES is a great smoker For more information about the basics of meat smoking, visit www.fattybombatty.com.

In this episode of The Smoker’s Lounge, Tim and Matt talk through poultry: • Chicken is easy - 4 hours at 250 • Smoked chicken is great in salad • Turkey isn’t that much different than chicken • Chicken quarters and wings are both great options • Birds are easy to oversmoke, so go light on the wood For more information about the basics of meat smoking, visit www.fattybombatty.com.

In this episode of The Smoker’s Lounge, Tim and Matt talk through making your own BBQ sauce and mop sauce: • There are a lot of regional preferences when it comes to sauces • Use your favorite rub to add character to your BBQ sauce • Customize existing sauces • Think outside your region’s BBQ sauce • Mop sauce makes a huge difference on lower fat cuts of meat For more information about the basics of meat smoking, visit www.fattybombatty.com.

In this episode of The Smoker’s Lounge, Tim and Matt talk through rubs: • When making a rub, go by YOUR taste preference • Try different rubs on different meat • Use your rub liberally • Figure out which cuts of meat are impacted most by rub • Some typical rub ingredients to consider • Use mustard to help apply your rub - flavor burns off and creates a crust. For more information about the basics of meat smoking, visit www.fattybombatty.com

In this episode of The Smoker’s Lounge, Tim and Matt talk through some ways to convince your spouse to let you get into meat smoking: • One less meal for your spouse to cook • It is a natural way to cook • Take your spouse to a BBQ place and promise to replicate the quality • It is a great way to cook for social gatherings For more information about the basics of meat smoking, visit www.fattybombatty.com

In this episode of The Smoker’s Lounge, Tim and Matt talk through some of the many woods available for meat smoking, and some tips on finding what you like: • There are lots of types of wood to choose from • Make sure the wood you use is seasoned • There are some standard wood and meat pairings that are a good place to start • Each wood has its own characteristics, so match the flavor to your tastes For more information about the basics of meat smoking, visit www.fattybombatty.com

In this episode of The Smoker’s Lounge, Tim and Matt talk through some of their biggest fails: • Wrapping a pork roast with apple slices • If you use an electric smoker, remember to plug it in • If you put meat in the smoker, don't forget that you put meat in the smoker • Don’t smoke clod roast for too long For more information about the basics of meat smoking, visit www.fattybombatty.com

In this episode of The Smoker’s Lounge, Tim and Matt talk through some things to avoid when smoking: • Let it be - smoking is low & slow and it's done when it's done • Don't overdo it • Plan ahead - you can't rush smoked meat • Don't let your research prevent you from trying something • Don't be too critical of the final result For more information about the basics of meat smoking, visit www.fattybombatty.com

In this episode of The Smoker’s Lounge, Tim and Matt talk through some helpful tips learned over their time smoking: • Mix & match woods • Practice before company or parties • Don't be afraid to break a rule with intentionality • Be willing to experiment with different cuts of meat For more information about the basics of meat smoking, visit www.fattybombatty.com

In this episode of The Smoker’s Lounge, Tim and Matt talk through some of the basics of smoking beef: • Tri-tip • Brisket • Wood Selection for Beef • Sauce Selection for Beef For more information about the basics of meat smoking, visit www.fattybombatty.com

In this episode of The Smoker’s Lounge, Tim and Matt talk through two popular options when it comes to smoking for the holidays: • Pre-cooked Ham - Very basic, but can be complimented well with unconventional sides. Fantastic on its own as well. • Turkey • Plan ahead - don't cook for a holiday without trying your recipe/cut of meat once before. • Very helpful temperature chart can be found here: http://www.smoking-meat.com/smoking-times-and-temperatures-chart.html For more information about the basics of meat smoking, visit www.fattybombatty.com