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Are you suffering from any of the following?

Dry, overcooked or burned meat

Getting perfect thin blue smoke

Getting moist meat (brisket, chicken, etc.)

Ribs don't fall off the bone

Can't maintain heat, fire or smoke

Too many flare ups

Pairing wood with meat

Eating the same rubs/sauces over and over

Cooking golden brown moist chicken

"I have used some of the techniques to up my BBQ game. I have cooked in a few competitions with some luck. But I am still honing my skills and looking for some advice. Your [material] will help. Thank you!"

meatball made with ground beef M_345045482

Richard B.

BBQ Competitor

"The content is just what I was looking for... the information on how to make my own Dry Rubs, Mops and Sauces; which cuts of meat are best for smoking; explanation of USDA rating of meats (i.e. prime, choice, etc.); pantry stocking guide, and so many other useful tips are great and easy to read for experienced and beginner smokers alike.

Roasted Chicken Thighs with Lemon and Oregano_158015054

Conric

Backyard Griller

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