Don't Do This
Using pineapple has its drawbacks. The surface turned out okay, but the meat became similar to liver pâté in texture. Completely inedible…
THE SMOKEHOUSE
A community built around fire, smoke, and great food.
Build. Cook. Share. Discover.
Learn from BBQ people around the world.
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FROM THE COMMUNITY
What's cooking right now
See what members of The Smokehouse are cooking today.
Pork Tenderloin
"I learned to keep it around 120°C and not open the lid unnecessarily. The temperature stabilized much better when I let the…
Babyback Ribs
Classic baby back ribs cooked low & slow with a clean wood fire. The goal was an even temperature of around 120 °C and a juicy result with good bark without overcooking the meat.
Whole-Grilled Pork Tenderloin with a Mild Smoky Flavor
A simple yet truly delicious preparation in which the pork tenderloin develops a mild smoky flavor over a wood fire before being grilled to the perfect internal temperature. A perfect recipe when you want to serve BBQ without having to spend the entire day at the smoker.
AROUND THE FIRE
What's happening in The Smokehouse?
New cooks and conversations from members around the fire.
Lego published “Don't Do This”
Lego commented on “Porksteak”
Krisse commented on “Porksteak”
Lego commented on “A good variation”
NEW FROM THE FIRE
Stories worth gathering around
New cooks, hard-earned lessons, and stories from members around the fire.
KEEP EXPLORING
Find what inspires you
Explore techniques, cooks, and stories based on what you want to learn next.
Offset smokers
Fire management, airflow, and long cooks over a real wood fire.
Explore this topicBrisket
Bark, tenderness, timing, and everything we learn along the way.
Explore this topicRibs
Methods, textures, and lessons from cooks that actually happened.
Explore this topicChicken
Crisp skin, juicy meat, and practical techniques tested at the grill.
Explore this topicFire management
Build a cleaner fire and gain better control over temperature and smoke.
Explore this topicBBQ Places
Places recommended by pitmasters for pitmasters. No ratings, no paid placement – just BBQ worth the journey.
Explore this topicBBQ EVENTS
Discover BBQ events around the world
Discover competitions, festivals, BBQ gatherings and other places where the community comes together around the fire.
BBQ Events
From local BBQ gatherings to national championships and international festivals. Find the next event and meet fellow BBQ enthusiasts.
Explore BBQ EventsFROM THE COMMUNITY
PIT BUILDS
Smokers, grills, pits and BBQ equipment built by Smokehouse members. Explore the builds, photos and lessons they share.
BUY & SELL
Gear from around the fire
Discover BBQ equipment offered by members of The Smokehouse.
LESSONS FROM THE GRILL
Experiences worth sharing
Small discoveries, mistakes, and insights from members' own cooks.
Read the full Cook SessionUsing pineapple has its drawbacks. The surface turned out okay, but the meat became similar to liver pâté in texture. Completely inedible 🤮
Read the full Cook SessionMax 1/5 of the volume as garlic powder
Read the full Cook Session"I learned to keep it around 120°C and not open the lid unnecessarily. The temperature stabilized much better when I let the smoker do its job."
LEARN SOMETHING NEW
Take something new to your next cook
Practical guides from Smokehouse Academy — built on real fires, real mistakes, and lessons worth sharing.
Fire Management
Hot Spots and Temperature Zones in an Offset Smoker
Learn why hot spots develop in offset smokers, how to map temperature zones, and how to use them for more consistent BBQ results.
Tips & Tricks
How to Choose the Right Cut of Meat for BBQ
The right cut makes BBQ easier. Learn how to choose meat based on cooking method, fat, texture and experience level.
Fire Management
What Temperature Should You Grill At? Low and Slow, Hot and Fast, and Direct Grilling
Different BBQ methods need different heat. Learn when to use low and slow, hot and fast, direct grilling and indirect heat.
AROUND THE FIRE
The conversations that keep the embers glowing
Questions, lessons, and stories from the latest cooks.
EXPLORE BY INTEREST
Find your place in The Smokehouse
Follow the smoke to the cooks, techniques, and builds that interest you most.
Offset smokersFire management, clean smoke, and long cooks over wood.GrillingHot grates, direct heat, and cooking close to the flames.Low & SlowBrisket, ribs, pulled pork, and the patience behind them.RecipesIdeas, methods, and lessons to bring to your own grill.Fire managementLearn to control airflow, temperature, fuel, and smoke.Pit BuildsSmokers, grills, pits and BBQ equipment built by Smokehouse members. Explore the builds, photos and lessons they share.
JOIN THE SMOKEHOUSE
Pull up a seat by the fire.
Whether you are cooking your first ribs or building your fifth offset smoker, there is always room for one more pitmaster around the fire.