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Category: Fire Management

link to Why is My Smoker Smoking Too Much? Here’s 5 Reasons

Why is My Smoker Smoking Too Much? Here’s 5 Reasons

Too much smoke can be bad for your meat. It’s normal for a smoker to produce a thick, billowing white smoke when the coals are igniting, but once the fire is going, the smoke should settle. If your...

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link to Why is My Smoker Losing Heat? 11 Possible Reasons

Why is My Smoker Losing Heat? 11 Possible Reasons

When smoking meat, maintaining a consistent temperature is crucial for achieving the best results. When your smoker loses heat, it can ruin the cook and be frustrating, especially if you've put in...

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link to Why’s My Smoker Not Getting Hot? 12 Reasons Your Pit Isn’t Heating Up

Why’s My Smoker Not Getting Hot? 12 Reasons Your Pit Isn’t Heating Up

It’s frustrating when you are trying to bring your smoker up to temperature, but it can’t quite reach the target. Or you might reach the target temperature but it drops off immediately. If your...

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link to Which Lump Hardwood Charcoal Burns the Best?

Which Lump Hardwood Charcoal Burns the Best?

There are several lump charcoal brands on the market, and meat smoking enthusiasts all have their favorite brands. There’s been much debate over which is the best lump charcoal, but thanks to You...

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link to When Do You Add Wood To A Smoker? Timing Is Everything

When Do You Add Wood To A Smoker? Timing Is Everything

Smoking meat isn’t very complicated, but you need to follow certain steps in the right order. Wood is a key component to meat smoking and you need to get the timing right. I was interested to find...

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link to How Much Charcoal Do I Need For My Smoker? Charcoal Quantity for 5 Smokers

How Much Charcoal Do I Need For My Smoker? Charcoal Quantity for 5 Smokers

So you’ve got your new smoker, you’ve chosen your wood, and you’ve seasoned your meat. All you need to do now is fire up your smoker and light the fire. But how much charcoal should you use? I...

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About Us

Hi there! I'm Damien Bernard, the passionate meat lover and founder of Meat Smoking HQ. Meat has been an integral part of my life since my earliest memories, when I spent hours in my father's butcher shop. My years of experience in the meat industry have given me valuable insights and skills in meat preparation and smoking.

Now, I dedicate my weekends to backyard meat smoking, perfecting the art of low-and-slow cooking. When I'm not tending to my smoker, I'm here on Meat Smoking HQ, sharing my passion, knowledge, and experiences with fellow meat enthusiasts like you.

If you have any questions, suggestions, or just want to chat about all things meat smoking, feel free to reach out to me at [email protected]. I'm always excited to connect with fellow meat lovers!

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