The Secrets of Smoking Meat: With BBQ King Smokehouse

If there’s one thing BBQ King Smokehouse knows, its meat. Racks of ribs, chicken cuts, sausages and beef are cooked low and slow everyday to achieve the feel and flavor of real, authentic barbeque. A taste so sought after that, from the words of the BBQ King himself, “when it’s gone, it’s gone.”  Customers constantly come to BBQ King Smokehouse with questions on how to perfect barbeque. The man behind BBQ King Smokehouse recently sat down to give some quickfire words of wisdom on the art of smoking meats. 

What type of wood do I use?

“Mainly hickory because it’s a middle of the road wood and has great versatility. Oak is a spicy wood and can be used with beef, but we have not had much luck with this wood on fish or poultry. Applewood and cherrywood are pretty much the same - they are from the same species of tree so they smoke very similar. They are a great wood for lighter meats. I generally don’t use it because it’s hard to obtain in large quantities but is great for backyard smokers doing smaller portions of meat.”

How long have I been smoking meats?

“I have been smoking meats for over 20 years now.”

How did I come up with our recipes?

"Trial and error. I wrecked a lot of food took a lot of notes and read a lot of books but stayed the course. Listen to people but most importantly listen to yourself and make what you like. That's what I loved about barbeque - it’s personal preference and art. I might love my recipe and the guy next to me hates it, but it’s mine, I own it and that's what makes me BBQ KING."

What temperature do I cook at?

"Depends on the amount of food, the weather, wind conditions, etc. A general rule of thumb is 215-235 °F for larger cuts of meat 215-235. Ribs and chicken are cooked hotter, at 255-285 °F ."

How do I know when it’s done?

“Experience. Temperature will tell you when it’s safe to eat but your personal touch tells you when it’s barbeque. Keep a log of time, temperature, wind, and weather, and record the results of your food. Eventually you will figure it out. To be a true pit master, it’s trial and error and feel. When you cut into the brisket or pull the bone clean from the pork shoulder you will know when it’s done.”

Trust the BBQ King Smokehouse to give you the best tasting meat, and to give you the tools you need to become an expert chef yourself! Visit us at 125 E. Calhoun Street in the heart of Woodstock, check out our catering menu on our website, and call us for more expert tips at 815-338-3477.