A Daily Planner, Fit For Your Busy Lifestyle This daily planner comes in sizes: 6 x 9 inch (perfect for your purse or on-the-go, for your briefcase or at your desk) STOP DOING BUSYWORK. START DOING YOUR BEST WORK. This to-do list notebook will help you keep your day organized and keep up with your daily errands. This journal features a blank to-do checklist, a section for listing your top priorities for the day. Meals & Snacks daily planner will help you plan out your meals helping you stay on track of your meal plan and keep track of your daily water intake. The opposite page features lined journaling pages for jotting down your daily thoughts and dreams.

No matter what kind of smoker you've got - Weber grill, Kamado Joe, Pit Boss grill, Traeger grill or Pit Barrel Cooker. No matter which ones you prefer - charcoal, woods, pellets, propane or electricity ... It's time to start keeping a record! The logbook is a must-have accessory for every smoker & BBQ enthusiast. Journal is as important as a meat thermometer, butcher paper, brisket slicing knife, or even Traeger rubs. A handy, portable 6x9 pocket-sized 105-page notebook. Whether you're a seasoned pro or a beginner, The Meat Smoking Journal will help you achieve your best barbeque yet! It also makes the perfect thoughtful gift for your favorite BBQ lover, grill or pitmaster.

Just imagine: a never-ending supply of pulled pork, beef brisket, chicken, turkey, appetizers, and ribs, all smoked to perfection by you. What better way to impress family and friends—not to mention your gullet—with your new culinary skills? Sound too good to be true? Indeed, for some people who are just beginning, merely choosing which type of smoker to use is intimidating enough, never mind learning how to use it. If that sounds familiar, The Old Fat Guy’s Guide to Smoking Meat is the book for you. Crammed full of information, techniques, and tools gleaned from the author’s years of experience, this guidebook provides beginning and intermediate smokers with everything they need to start producing classic versions of signature smoked dishes. Contrary to popular belief, smoking doesn’t require special skills or expertise. The basic methods are easy, and anyone can learn them. This book covers everything from what type of smoker to purchase, to smoke many types of meat, and health and safety practices to follow. It also includes forty-eight classic recipes that you can follow note for note or adapt as you see fit. Even experienced smokers will appreciate the book’s wealth of wisdom and simple step-by-step instructions. Learn the techniques in this guide and apply them, and even if you’re the rawest beginner, you will quickly be transformed into a pit master or barbecue diva!

Smoking Meat! The Best Recipes of Smoked Meat! ONLY MEAT RECIPES Where there is a smoke, there is a flavor. With white smoke, you can boost the flavor of your food. In addition to this statement, you can preserve the nutrition present in the food as well. Smoking meat or making BBQ is not only a means of cooking but for some individuals and classy enthusiasts, this is a form of Art! Or dare I say a form of lifestyle!There are several ways to smoke your meat but in all actuality its all the same concept. Smoking is something has withstood the test of time, it will continue to stand the test of time for years to come. Not only is it a method to preserve your catch or kill, but it's also one of if not the best-tasting food there is. In this book, you can find irresistible recipes of smoked: Beef Pork Rabbit Turkey Chicken Lamb And not your everyday BBQ recipes!

Walsh delivers both a practical cookbook and a guided tour of Texas barbecue lore, giving readers straightforward advice right from the pit masters themselves. Their time-honored tips, along with 85 closely guarded recipes, reveal a lip-smacking feast of smoked meats, savory side dishes, and an awesome array of mops, sauces, and rubs. Photos.

In BBQ Revolution, you'll find mouthwatering 'que from classic competition-winning recipes to more creative fare from renowned pitmaster and popular Char Bar restaurant owner Mitch Benjamin (aka Meat Mitch).

Tips, tricks, and secrets for using a wood pellet smoker to enhance the flavor of everything, from meats and seafood to veggies and baked goods. What’s the best way to infuse your barbecue fixings with that quintessential, smoky flavor? This book explains everything you need to know—picking the right pellet flavors, maximizing the potential of your smoker-grill, and mastering cold-smoke and slow-roast techniques. Packed with step-by-step photos and helpful tips, The Wood Pellet Smoker and Grill Cookbook serves up spectacularly delicious dishes, including: Cajun Spatchcock Chicken Teriyaki Smoked Drumsticks Hickory New York Strip Roast Texas-Style Brisket Alder Wood-Smoked Trout St. Louis-Style Baby Back Ribs Cured Turkey Drumsticks Bacon Cordon Bleu Applewood-Smoked Cheese Peach Blueberry Cobbler