BASIC HOW TO SMOKE MEATS VIDEO TUTORIAL SERIES
WELCOME & AGENDA
YOUR SMOKER LOG
SMOKER TYPES
TEMPERATURE PROBES INSTALLATION
TOOLS & MATERIALS
SELECTING MEAT
FOOD SAFETY
MEAT REST & CARRYOVER COOKING
DRY SEASONING
MARINATING
INJECTING FLAVOR
SELECTING WOOD
SMOKER PREPARATION
GRATES & PREP TRAYS
ARRANGING MEAT ON GRATES
PLACING GRATES INTO SMOKER
SETTING ALARM TEMPERATURES
STARTING BURNER & TIMER
MONITORING TARGET TEMPERATURES
TASTE TEST & EVALUATION
FUTURE GOURMET MEALS
5 PRO TIPS
5 PRO TIPS TO DELICIOUS SMOKED BEEF BRISKET
5 PRO TIPS TO SMOKED RIBS
5 PRO TIPS TO SELECTING BEEF TO GRILL OR SMOKE
5 PRO TIPS TO USING THE CAJUN EXPRESS SMOKER
5 PRO TIPS TO SMOKING MEAT
SPECIAL GOURMET VIDEOS
SMOKED PAN SEARED AHI TUNA