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Personalized Smoking Guide

See Food Preferences for dietary requirements

🥩 TIER 1: Start Here (Building on Your 5-star Favorites)

Smoked Flat Iron Steak

  • 225°F to 115°F, sear at 500°F (45-60 min)
  • S&P + garlic powder
  • Slice thin against grain

Reverse-Sear Hanger Steak

  • 225°F to 120°F, rest, sear hot (1.5 hrs)
  • Montreal steak seasoning

Pork Tenderloin Medallions

  • 2" medallions, 250°F to 140°F (45 min)
  • S&P, garlic, touch of brown sugar for crust

🥩 TIER 2: Fixing Your Bad Experiences

Brisket Flat

  • Flat only (lean), 250°F to 195°F
  • S&P heavy, slice thin against grain
  • Dry smoke, never braised

Chuck Eye Steaks

  • 1.5" thick steaks, smoke like ribeye
  • Montreal seasoning

Smoked Honey Ham

  • Fresh ham (uncured), score diamond pattern
  • Honey + brown sugar glaze, 275°F

🥩 TIER 3: Safe New Adventures

Beef Short Ribs (Korean Style)

  • Individual bones, not braised
  • S&P, garlic, touch of soy
  • Pick up bone, eat like steak

Crispy Pork Belly Burnt Ends

  • Cube, smoke, crisp up at high heat
  • S&P + little brown sugar
  • Crispy outside, tender inside

Venison Backstrap

  • Quick smoke to 130°F
  • S&P + rosemary

🥦 Vegetables Done RIGHT (Never Mushy)

Crispy Brussels Sprouts

  • Cut in half, toss in bacon fat
  • 400°F for 20 minutes
  • Crispy edges, firm center

Whole Smoked Onions

  • Leave whole, score top
  • Butter + S&P in the scores
  • 300°F for 1.5 hours
  • Caramelized but holds shape

Smoked Potato Bombs

  • Whole potato, core out center
  • Stuff with butter, cheese, bacon
  • Wrap in foil, smoke 350°F for 1 hour
  • Everything separate and identifiable

Grilled Zucchini Planks

  • Lengthwise thick slabs
  • Oil + S&P
  • High heat, 3 minutes per side
  • Firm with grill marks

Wood Selection

  • Oak for everything (most neutral)
  • Document preferences per cook

Cook When You Can

Quick Sessions (Under 2 hours)

  • Flat iron steak (45-60 min)
  • Pork medallions (45 min)
  • Vegetables (20-60 min)

Longer Sessions (3-6 hours)

  • Brisket flat
  • Chuck eye steaks
  • Honey ham

When You're Feeling Adventurous

  • Korean short ribs
  • Pork belly burnt ends
  • Venison backstrap

🛒 Shopping List for HyVee Butcher

Ask For Specifically:

  • "Brisket FLAT only, point removed"
  • "Chuck eye steaks, 1.5 inch thick"
  • "Pork belly, skin off, cut in 2-inch cubes"
  • "Beef short ribs, individual bones"
  • "Fresh ham" (not cured/smoked)

Your Safe Seasonings Arsenal:

  • Coarse black pepper
  • Kosher salt
  • Garlic powder
  • Montreal steak seasoning
  • Smoked paprika
  • Brown sugar (for crust only)

Temperature Reference

See Food Preferences for all temperature guidelines