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Ask Smoky!


All rightee, here's your chance . . . . . .
Get all of your outdoor cooking questions answered from the professional! We are new and improved . . . Easy access to the insights of the Great Smoky Hale!


As an ever growing site related to the fine art of outdoor cooking, Barbecue'n now turns its attention to offering YOU, our visitors, unparalleled access to the experts. Here you have the opportunity to address your specific questions to 'Smoky' a/k/a/ c. Clark Hale, a seasoned outdoor cooking professional (he will beg to differ). He is author of The Great American Barbeque Instruction Book, The Great American Instructional Barbeque Video, newspaper columns, cooking shows and seminars. He has spent a good part of the last 20 years trying to provide accurate information to folks who don't have an old 'baster' to learn from.


Before asking Smoky, check out our Frequently Answered Questions (FAQ's) and see if your answer is waiting for you there. . . . . if not, then ASK ! ! ! !


 

 

 

Meat & Fish

Cooking Whole Hogs
Cooking Salmon
Grilling Lobsters
Makin' Bacon
BBQ Ribs
More Salmon Cooking
Flank Steaks
Cooking Turkeys
Smoke-Cooked Brisket
Standing Rib Roasts
More Briskets
Smoke Curing Hams
Turkeys & Pheasants
Preparing Venison
Perparing Jerky
Crispy Cooked Chicken
Low Temperature Smoking
Summer Sausage
Chopped Beef
Salmon III
Cold Smoked Salmon
Pork Membrane
Round Roast
Crocodiles
Low Fat Meats
Burgoo
Smoked Mullet
Tri-Tip Cuts
Pork Roast Problems
Cooking Seafood
Venison!
Cleaning Venison
Pulled Pork
Roasting Little Piggy
Roasted Ham
Mushy Ribs
Boston Butts
Cooked Goose
Another Salmon
Hams II
Just Right Ribs
Sausage References
...Potatoes?
More Steak Suggestions

Grills & Smokers

Brick Grills
Homemade Smokers
Smoker Blueprints
Portable Grills
Using Kamodos
Atlanta Stove Works
Wood Smoker Designs
Self Made Smokers
Cast Aluminum Grills
Switching From Gas
Water Smokers
Water Smokers II
Fixing Water Smokers
Wood Pellet Grills
Fireboxes
CueCart Grill
55 Gal. Drum Pit
Gas vs. Electric
Pitt's & Spitt's
Deep Pit BBQ'ing
Regulating a Brinkman
Brinkman Fixes & Tech.
3-in-1 Brick Unit
Seasoning a Smoker
Galvanized Grills?
How about the Grillery?
Electric Grills

Woods

Using Birch Wood
Soaking Wood Chips
Grapevines
Bursting Into Flames
Beechwood
Smoker Boxes
Avocado Wood
Fresh Cut Hickory
Wine Barrel Chips
Wood to Coals

Spices & Marinades

Canned BBQ Sauce
Bulk Spices
Chicken Rubs
Iodized Salt
Barbecue Sauce
Using Vinegars
Spices for Salmon
Liquid Smoke
Flavorful Drippings
Spice it, ya Turkey!

Techniques

Grill Differences
Cold Weather Cooking
Grill Sizes
Luau Cooking
Cooking Indoors
Quick Barbecue
Open Fire Cooking
Tenderness Discussion
BBQ'ing at Altitudes
China Oven Cooking
Cooking In Shifts
Too Much Smoke!
Too Much Soot!
Controling Heat
Maintaining Temperatures
Stop Sooty Meat!
Tenderness II
Prevent Bitter Flavor
Regulating Temperature
Smokin' Times
Adding Charcoal
Beach Cooking
Grilled Veggies
Hog Rotisseries
LBJ's Pit Cooking
Beef for 30 Folks
Indirect Heat
Deep Pit 2
Rotisserie Cooking
Are You Worth Your Salt?
Ceramic & Flavored Briquettes

Miscellaneous

Charcoal
Starting the Fire
BBQ Contests
Health Concerns
Propane Conversions
BBQ Defined - Again
Thermometer Use
Health Concerns 2
Cleaning the Smoker
Sausage Equipment
Starting Tips
Rusty Grates
Building a Smokehouse
Malicious Microbes
Venting Smoke
Restaurant Barbecue
Backyard Wedding Reception
30,000 BTU's
Store Bought Charcoal
Cleaning Lava Rocks
Best BBQ Joints!
Building a BBQ Pit


Don't be shy - We look forward to hearing from you concerning real questions that you need answers to! No question too large or too small - we answer them all!


Smoky also has a Monthly Column dealing with in depth subjects.
If you did not find the answer to your question, feel free to submit your question to SMOKY and quiz him down!

 

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