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Where There’s Smoke… There’s Freebies!

I love weekends in the warm spring and summer months. It means I have a chance to get my smokers out and smoke anything I can get my hands on. Chicken, salmon, turkey, sausages… They are all delicious. But I have a special place in my heart for smoked brisket. It’s one of the greatest things to eat and it’s really a labour of love. My go to recipe can be found here. The only thing is, smoking a couple of briskets can take anywhere from 8 to 13 hours. Not a small undertaking.

I’d love to tell you that I light up my smoker, settle back into a lawn chair with a bucket of cold beers and spend the day relaxing. But alas, I have a wife, 3 kids, a job, a house, and a dog. All of thes are vying for my attention and sitting in the backyard for an entire day is really not in the cards. For those of you who’ve never had a chance to own a smoker, it’s all about cooking food low and slow. The smoker temperature has to hover around 225 degrees for the duration of the cooking. This is traditionally done by opening and closing air vents. Let more oxygen in to swirl around your glowing coals and the temperature rises; limit the air in the smoker and the temperature drops. It’s not rocket science, but it does require some monitoring and babysitting. Smoking also requires keeping a close eye on the temperature of the meat being cooked. Cook it to too high of a temperature and you risk drying out your prized smoked meat. This can be complicated as different cuts of meat on different levels of the smoker will cook at different rates.

This past weekend was a game changer. I got to take the CyberQ BBQ Guru for a spin with my Weber Smokey Mountain smoker. The BBQ Guru takes all of the guessing game out of smoking, reduces the variables, and makes the whole thing SO much more about enjoying the day and less about babysitting the smoker. Here’s how: