The Smoker’s Lounge

The Smoker’s Lounge

By Matt Curtis & Tim KuhlArtsFood
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The Smoker’s Lounge episodes

  • Episode 12 :: Poultry
    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.
    8 min
  • Episode 12 :: Poultry
    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.
    8 min
  • Episode 11 :: Sauce
    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.
    8 min
  • Episode 10 :: Rubs
    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
    8 min
  • Episode 10 :: Rubs
    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
    8 min
  • Episode 9 :: Convince Your Spouse
    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
    8 min
  • Episode 9 :: Convince Your Spouse
    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
    8 min
  • Episode 8 :: Wood Selection
    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
    8 min
  • Episode 8 :: Wood Selection
    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
    8 min
  • Episode 7 :: Fail
    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
    6 min

About The Smoker’s Lounge

From the publisher's feed

Meat smoking can be an overwhelming hobby for those who haven’t jumped in. The Smoker’s Lounge is a short weekly podcast that will teach you the basics of meat smoking quickly so you can get out in…