Wild Feral Hogs,  Racoon,  Goats,  Timber Rattlesnake,  Black Bear,  Rabbit, Venison (hind-quarter, front-shoulder, tenderloin, neckbones)  Catfish, Trout, freshwater turtle and of course all traditional meats- Pork & Beef Ribs, Pork Butts, Beef  Brisket, Steak, Chicken & Turkey!!!

WHAT IS THIS CRAZY LIST, YOU’RE ASKING??!!

Well, I was born in Dardanelle, Arkansas, literally on the Arkansas River. Growing up in the deep rural South, everything on this list were/are things we have smoked at one time or another.  My father, brother, uncles and friends ALL had their own ways that they thought were best, and felt passionately about it.

I was able to grab a little here & a little there and then create my own theories as to the best way to smoke different types of meat. But that’s what makes this website so great, everyone has a different take on how it should be done,  no way being “the right way”, it  just happens to be the way of   THE SMOKE ARTISTS®.

However, you will find my methods a little more unorthodox than most. Keep in mind,  it doesn’t have to just be pork, beef or bird that goes in the smoker. Every side serving  from fresh Okra and Corn to Butter Beans and Pineapple will be discussed in my section.

REMEMBER:  THERE IS A HUGE DIFFERENCE BETWEEN HAVING A GRILL WITH SOME  Kingsford®  AND KNOWING HOW TO OPERATE A SMOKER WITH A PILE OF WOOD!!

Here is where you learn the difference!!!!

You should never be afraid to go out on a limb and try something new, YOU WOULD BE SURPRISED!!