smoking temperatures
Every chapter and letter on After Dark BBQ that turns on this, newest first.
All the chapters · Technique · Calculators
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Skin Off, Fat Down, All Night — Smoked Pork Belly
He bought it for nobody on the first warm night of the year. Three hours fat side down, one flip, and the first time in ten chapters that somebody stayed until four. Read it
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Been Smoked Before, Still Went Twice — Double-Smoked Ham
Already cured, already smoked, already cooked by somebody else. He puts it on anyway, and the glaze goes on at 128 and not one degree sooner. Read it
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Took All Evening to Give In — Smoked Chuck Roast
She buys a nine dollar roast and tells him to keep his hands in his pockets. Six hours, one stall, and a probe that finally goes in to the handle at two minutes past nine. Read it
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Pull Out Early, It Keeps Rising — Smoked Prime Rib
Nine pounds of beef that belongs to somebody else, and one pull he cannot take back. He takes it off at 122 with everybody watching and lets it finish on the board without him. Read it
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It Was Beautiful and It Was Wrong — Smoked Chicken Skin
Denise ran a beautiful bird at 250 and the skin came off in one wet sheet. Salt it uncovered overnight and cook chicken hot. Read it
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Nobody Told Me to Wait — Baby Backs at 275
Ray ran two racks at 275 to be done by six and was still fighting them at eight. Ribs finish at 198 to 203, and the bend test is what tells you. Read it
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Spread It Flat and Keep It Low — Smoked Whole Turkey
Eleven years the man has done them whole. He stands across the table and watches Henry open all six, one at a time, and does not say a word. Read it
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Big, Bare, and Nine Hours on the Bone — Smoked Beef Ribs
The biggest thing he has ever put on that grate, and he has never done one. Nine hours bare on the bone, an hour and a half of it holding out at 172, and a second chair in the yard. Read it
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The Night the Brisket Would Not Let Me Sleep
A reader sits up all night with a brisket that will not come to temperature, and Dutch answers the question underneath it. From the After Dark BBQ mailbag. Read it
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Held All Night, Never Wrapped — St. Louis Ribs at 250
A reader writes to Dutch Cobb about smoking St. Louis ribs at 250 degrees overnight: the four-hour stall, the wrap he never reached for, and Dutch’s answer. Read it