Smoking isn't just a repeatable process where once you master one food you can cook them all. Each type of food presents its own unique challenges due to the meat prep, variations in fat content, spice profile and wood pairing, cooking time, and even techniques after you pull it off the grill. It helps to know these intricate details to perfect your dishes.
Below are links to recipes for smoking chicken, turkey, beef, pork, deer (venison), buffalo (bison), pheasant, duck, frog, and fish including tilapia, shrimp, crab, lobster, scallops, catfish, salmon, and trout. Each recipe provides ingredients, step-by-step directions, cooking times and useful tips to help you become a better smoking pit master.