Smoked duck gets a second act in this rich, company-worthy dinner. We crisped the skin on cold smoked duck breast, paired it with a simple orange-garlic sauce and served it alongside creamy risotto.

Two whole smoked ducks became dinner, flatbreads, stock and eventually an unforgettable gumbo. It all started with a flavorful brine, a little patience and The Grill-Meister’s smoker.

Smoked turkey isn’t just for the holidays. Our signature method uses a bold brine, Zippy Sicilian spice mix, and oak smoke to create juicy, flavorful meat perfect for meals now—and later.

This recipe is one answer for the question: What to do with leftover pulled pork? But if you don’t have pulled pork (or smoked corn), you can still make great empanadas.

There’s something so satisfying about slow-cooked meat on a long weekend. This brisket is perfect for a Labor Day celebration.

The Grill-Meister is also a Smoke-Meister. His wood-smoked salmon is truly awesome. Even people who don’t like fish love Tom’s Smoked Salmon. It’s just that good.