THE SMOKEHOUSE
A community built around fire, smoke, and great food.
Build. Cook. Share. Discover.
Learn from BBQ people around the world.
Keep the fire alive.
FROM THE COMMUNITY
What's cooking right now
See what members of The Smokehouse are cooking today.
Fläskfile
"Jag lärde mig att hålla mig runt 120°C och inte öppna locket i onödan. Temperaturen stabiliserade sig mycket bättre när jag lät…
Babyback Ribs
Klassiska baby back ribs tillagade low & slow med ren vedeldning. Målet var en jämn temperatur runt 120 °C och ett saftigt resultat med bra bark utan att köttet blev överkokt.
Helgrillad fläskfilé med mild röksmak
En enkel men riktigt god tillagning där fläskfilén får en mild röksmak över vedeld innan den grillas färdig till perfekt innertemperatur. Ett perfekt recept när man vill bjuda på BBQ utan att behöva lägga hela dagen vid smokern.
Texas Brisket – 14 timmars low & slow
En klassisk Texas Brisket tillagad under 14 timmar på en Offset Smoker. Fokus låg på jämn temperatur, ren rök och lång vilotid för maximal saftighet.En klassisk Texas Brisket tillagad under 14 timmar på en Offset Smoker. Fokus låg på jämn temperatur, ren rök och lång vilotid för maximal saftighet.
FROM THE COMMUNITY
What's happening in The Smokehouse?
New cooks and conversations from members around the fire.
Lego commented on “Porksteak”
Krisse commented on “Porksteak”
Lego commented on “En god variant”
Krisse commented on “En god variant”
NEW FROM THE FIRE
Stories worth gathering around
New cooks, hard-earned lessons, and stories from members around the fire.
Sveriges största smoker
Det här projektet började med en enkel förfrågan från ett företag som behövde en riktigt stor catering smoker. Målet var inte att köpa en standardmodell, utan att få ett specialbygge
Read the storyKEEP EXPLORING
Find what inspires you
Explore techniques, cooks, and stories based on what you want to learn next.
Offset smokers
Fire management, airflow, and long cooks over a real wood fire.
Explore this topicBrisket
Bark, tenderness, timing, and everything we learn along the way.
Explore this topicRibs
Methods, textures, and lessons from cooks that actually happened.
Explore this topicChicken
Crisp skin, juicy meat, and practical techniques tested at the grill.
Explore this topicFire management
Build a cleaner fire and gain better control over temperature and smoke.
Explore this topicBBQ Places
Places recommended by pitmasters for pitmasters. No ratings, no paid placement – just BBQ worth the journey.
Explore this topicBBQ EVENTS
Discover BBQ events around the world
Discover competitions, festivals, BBQ gatherings and other places where the community comes together around the fire.
BBQ Events
From local BBQ gatherings to national championships and international festivals. Find the next event and meet fellow BBQ enthusiasts.
Explore BBQ EventsFROM THE COMMUNITY
PIT BUILDS
Smokers, grills, pits and BBQ equipment built by Smokehouse members. Explore the builds, photos and lessons they share.
BUY & SELL
Gear from around the fire
Discover BBQ equipment offered by members of The Smokehouse.
POPULAR IN THE SMOKEHOUSE
This is what we gather around
Cook Sessions, guides, and stories drawing attention in The Smokehouse right now.
Porksteak
juli 25, 2026En god variant
augusti 11, 2026Fläskfile
juli 19, 2026Babyback Ribs
juli 16, 2026
LESSONS FROM THE GRILL
Experiences worth sharing
Small discoveries, mistakes, and insights from members' own cooks.
LEARN SOMETHING NEW
Take something new to your next cook
Practical guides from Krisses BBQ Academy — built on real fires, real mistakes, and lessons worth sharing.
Fire Management
Hot Spots and Temperature Zones in an Offset Smoker
Every offset smoker has its own temperature patterns. Some areas run hotter, others cooler, and the difference can affect everything from cooking time to bark development.
Tips & Tricks
How to Choose the Right Cut of Meat for BBQ
The right cut makes BBQ easier. Learn how to choose meat based on cooking method, fat, texture and experience level.
Fire Management
What Temperature Should You Grill At? Low and Slow, Hot and Fast, and Direct Grilling
Different BBQ methods need different heat. Learn when to use low and slow, hot and fast, direct grilling and indirect heat.
AROUND THE FIRE
The conversations that keep the embers glowing
Questions, lessons, and stories from the latest cooks.
EXPLORE BY INTEREST
Find your place in The Smokehouse
Follow the smoke to the cooks, techniques, and builds that interest you most.
Offset smokersFire management, clean smoke, and long cooks over wood.GrillingHot grates, direct heat, and cooking close to the flames.Low & SlowBrisket, ribs, pulled pork, and the patience behind them.RecipesIdeas, methods, and lessons to bring to your own grill.Fire managementLearn to control airflow, temperature, fuel, and smoke.Pit BuildsSmokers, grills, pits and BBQ equipment built by Smokehouse members. Explore the builds, photos and lessons they share.
JOIN THE SMOKEHOUSE
Pull up a seat by the fire.
Whether you are cooking your first ribs or building your fifth offset smoker, there is always room for one more pitmaster around the fire.