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Red Oak has an extremely distinct flavor. We will roast tri-tip, cook our beans, bake off cornbread all over red oak and that flavor is pronounced. Much more impact than post oak. It's as distinct as mesquite.

Red Oak is imperative for a Santa Maria Grill. That's the key flavor in a proper tri-tip.

I was worried about that- but it doesn't seem too fatty. The amount of liquid left in the boat at the end was pretty substantial. I think leaving the top off helped render it down better. I probably had a 20% loss in volume. You can see it bubbled up in the photo before I made the boat. The...

My first time smoking a pork belly. Came out pretty nice. A perfect cook- averaged 250-260 degrees for a solid 7.5 hours over Applewood & lump charcoal. Stalled at 155° for a few hours. I opted for a foil boat over a full wrap to preserve any bark i was building. The boat helped kick it into...

The next time I attempt this I'm going to try injecting it. Either with tallow or clarified butter. Either way the fat will be infused with rosemary and garlic.

I had an itch last week after setting up my garden to smoke a leg of lamb. This past Saturday I finally got around to it. First time I ever smoked lamb - let alone a whole leg. I just did a simple salt, pepper, and garlic powder rub on the leg. I went through my wood options and saw I had some...

I played around this past summer with smoking beef tongue. It's one of my favorite cuts of meat - and I figured smoking it would be pretty cool. I threw mine to start into the instant pot so I could peel off the membrane. After I cooled it down and peeled it, I gave it a pretty basic beef rub of...

I'll ride at 250ish throughout the cook unless I start to see it stall. At that point I'll boost it up to around 275. I do pull at / around 203-205. Again, just go by touch at that point. If the protein has pulled away and loose around the blade bone it's pretty much done.

I make wine commercially. I should be just getting crazy right now with harvest - but we had such a cool spring out here that everything has been pushed back 3 weeks or so.

Hello everyone, I'm John from Napa, California. I'm a winemaker / former cook. I've actually cooked at a smokehouse once upon a time some 15 years ago. I just recently splurged on a Kamado Joe this past spring and I've spent my summer so far youtubing videos on how to dial in cooking...