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as low and slow smoking from barbecue brisket to smoked peanuts. if you want to know how to make real barbecue or smoke a salmon this is where you want to start. also included are pulled pork, barbecue ribs and turkey. more and more i see people looking to pair wines with grilled and smoked meats. many of the so
bbq.about.com/od/barbecuehelp/smoking_help_instructions

Like traditional barbecue, pork ribs should be cooked low and slow with a good dose of smoke. now one trick that is used by several barbecue competitors is to coat the ribs in prepared yellow mustard. you don't need to use anything fancy or expensive since the smoking process will remove the mustard flavor anyway.
bbq.about.com/cs/ribs/a/aa092797.htm

You can also modify a wsm in such a way that makes the cool smoke low heat atmosphere a lot easier to achieve. meat safety; brining meat; how to build a fire; smoking faq; times and temps; barbecue woods; multiple meats; smoking cheese;
www.smoking-meat.com/how-to-smoke-cheese.html

• Could you please give me some information about properly curing meat and fish using low temp smoking. i would like to know about times and temps for different meats plus different cuts and thicknesses like jerky and smoked salmon.
  www.barbecuen.com/faqs/curing.htm
  
• Should a holiday turkey be roasted for a longer time at a lower temperature or for a shorter time at a higher one? according to from there we cook at 500 for 30 minutes to kick start the browning and then lower the temp to about 350 and we cover the breast with some foil, helps to keep the direct heat from drying the
  www.slashfood.com/2006/11/16/high-or-low-temp-for-cooki