July 28, 2026Cabrito - young goat, slow-smoked whole - is northern Mexico's celebration meat, and it rewards patience over technique. A dressed…
July 7, 2026Smoked bear, at 250F, about 8 hours. Pull at 200F. Times, temperatures and the method, with a calculator that plans…
July 6, 2026Smoked venison backstrap, at 225 to 300F, about 75 minutes. Pull at 120 to 160F. Times, temperatures and the method,…
July 5, 2026Smoked rabbit, at 250F, about 3 hours. Pull at 160F. Times, temperatures and the method, with a calculator that plans…
July 4, 2026Smoked quail, at 250F, about 60 minutes. Pull at 165F. Times, temperatures and the method, with a calculator that plans…
July 3, 2026Smoked goose breast, at 250F, about 60 minutes. Pull at 165F. Times, temperatures and the method, with a calculator that…
July 1, 2026Smoked wild duck breast, at 250F, about 45 minutes. Pull at 165F. Times, temperatures and the method, with a calculator…
June 30, 2026Smoked pheasant, at 250F, about 2 hours. Pull at 165F. Times, temperatures and the method, with a calculator that plans…
June 29, 2026Smoked wild boar, at 250F, about 10 hours. Pull at 195 to 200F. Times, temperatures and the method, with a…
June 27, 2026Smoked elk, at 225F, about 1.5 hours. Pull at 120 to 160F. Times, temperatures and the method, with a calculator…