Beep Beep Cha Ching!

The cash machine is something I really take for granted. But it’s only a little older than Kowalski Heat Treating. The first ones in America are in those quaint black & white photos above. Hmm, fashions have changed, too. But they’re so easy! Pull out your card and get some cash. The machines are everywhere. Who knows, in the future, you might tap a button on your watch or ask Seri to get you some cash and an armored robot will show-up at your door in two minutes, cash in hand.  Hey!  It could happen!!  Read on. And if you’re interested, here’s a cool video about How an ATM Works.

There are so many things we take for granted these days – simple devices like traffic lights (invented in Cleveland), clocks working perfectly, computer networks at the touch of a button, or even simpler things like the phone ringing and working when we answer it.  One amazing device is the ATM – that turns 53 this week.  For young guys like me, I don’t remember a time without them.  It’s come a long way since 1967, when the very first ATM was installed in London. Inserting a card, typing in a PIN number and receiving cash is super cool – transactions processed and posted, and accounts balanced.  At KHT, we love innovation and problem solving – you know, your PIA (Pain in the @#$) Jobs! we tackle every single day.  We love it when designers and engineers figure things out and bring them to market.  So here’s to all the ATM inventors, engineers and companies who worked so hard to make these common place.  Thanks to Wikipedia and ncr.com for the info.

The ATM made its debut at Barclays’ Enfield Town branch in north London in June 1967. Its invention is credited to British inventor John Shepherd-Barron. The story goes that Mr. Shepherd-Barron saw vending machines selling chocolate bars and asked why a similar machine couldn’t be used to dispense cash.

An automated teller machine (ATM) is an electronic telecommunications device that enables customers of financial institutions to perform financial transactions, such as cash withdrawals, deposits, funds transfers, or account information inquiries, at any time and without the need for direct interaction with bank staff.

ATMs are known by a variety of names, including automatic teller machine (ATM) in the US (sometimes redundantly as “ATM machine”). In Canada, the term automated banking machine (ABM) is also used, although ATM is also very commonly used in Canada, with many Canadian organizations using ATM over ABM.  In British English, the terms cashpoint, cash machine and hole in the wall are most widely used.  Other terms include any time money, cashline, nibank, tyme machine, cash dispenser, cash corner, bankomat, or bancomat.

ATMs can also be used to withdraw cash in a foreign country. If the currency being withdrawn from the ATM is different from that in which the bank account is denominated, the money will be converted at the financial institution’s exchange rate.

The idea of out-of-hours cash distribution developed from bankers’ needs in Japan, Sweden, the United Kingdom, and the United States.  A Japanese device called the “Computer Loan Machine” supplied cash as a three-month loan at 5% p.a. after inserting a credit card. The device was operational in 1966.

Adrian Ashfield invented the basic idea of a card combining the key and user’s identity in February 1962. This was granted UK Patent 959,713 for “Access Controller” in June 1964 and assigned to W. S. Atkins & Partners who employed Ashfield. He was paid ten shillings for this, the standard sum for all patents. It was originally intended to dispense petrol but the patent covered all uses.

In the US patent record, Luther George Simjian has been credited with developing a “prior art device”. Specifically, his 132nd patent (US3079603), which was first filed on 30 June 1960 (and granted 26 February 1963). The roll-out of this machine, called Bankograph, was delayed by a couple of years, due in part to Simjian’s Reflectone Electronics Inc. being acquired by Universal Match Corporation.

An experimental Bankograph was installed in New York City in 1961 by the City Bank of New York but removed after six months due to the lack of customer acceptance.

The idea of a PIN stored on the card was developed by a group of engineers working at Smiths Group on the Chubb MD2 in 1965 and which has been credited to James Goodfellow (patent GB1197183 filed on May 2, 1966 with Anthony Davies). The essence of this system was that it enabled the verification of the customer with the debited account without human intervention. It had a profound influence on the industry as a whole. Not only did future entrants into the cash dispenser market such as NCR Corporation and IBM license Goodfellow’s PIN system, but a number of later patents reference this patent as “Prior Art Device”.

A Chubb-made ATM appeared in Sydney in 1969. This was the first ATM installed in Australia. The machine only dispensed $25 at a time and the bank card itself would be mailed to the user after the bank had processed the withdrawal.

Asea Metior’s Bankomat was the first ATM installed in Spain on January 9, 1969, in downtown Madrid by Banesto. This device dispensed 1,000 peseta bills (1 to 5 max). Each user had to introduce a security personal key using a combination of the ten numeric buttons.  In March of the same year an ad with the instructions to use the Bancomat was published in the same newspaper.

After looking firsthand at the experiences in Europe, in 1968 the ATM was pioneered in the U.S. by Donald Wetzel, who was a department head at a company called Docutel.  Docutel was a subsidiary of Recognition Equipment Inc of Dallas, Texas, which was producing optical scanning equipment and had instructed Docutel to explore automated baggage handling and automated gasoline pumps.

On September 2, 1969, Chemical Bank installed the first ATM in the U.S. at its branch in Rockville Centre, New York. The first ATMs were designed to dispense a fixed amount of cash when a user inserted a specially coded card. A Chemical Bank advertisement boasted “On Sept. 2 our bank will open at 9:00 and never close again.” Chemical executives were initially hesitant about the electronic banking transition given the high cost of the early machines. Additionally, executives were concerned that customers would resist having machines handling their money.

In recent times, countries like India and some countries in Africa are installing ATMs in rural areas, which are solar powered.

The world’s highest ATM is located at the Khunjerab Pass in Pakistan. Installed at an elevation of 4,693 metres (15,397 ft) by the National Bank of Pakistan, it is designed to work in temperatures as low as -40 degree Celsius – you know, like a Cleveland day in February.

Most ATMs are connected to interbank networks, enabling people to withdraw and deposit money from machines not belonging to the bank where they have their accounts or in the countries where their accounts are held (enabling cash withdrawals in local currency). Some examples of interbank networks include NYCE, PULSE, PLUS, Cirrus, AFFN, Interac, Interswitch, STAR, LINK, MegaLink, and BancNet.

There are no hard international or government-compiled numbers totaling the complete number of ATMs in use worldwide. Estimates developed by ATMIA place the number of ATMs currently in use between 3 million and 4 million units, or approximately 1 ATM per 3,000 people in the world.

To simplify the analysis of ATM usage around the world, financial institutions generally divide the world into seven regions, due to the penetration rates, usage statistics, and features deployed. Four regions (USA, Canada, Europe, and Japan) have high numbers of ATMs per million people.  Despite the large number of ATMs, there is additional demand for machines in the Asia/Pacific area as well as in Latin America.  Macau may have the highest density of ATMs at 254 ATMs per 100,000 adults.  ATMs have yet to reach high numbers in the Near East and Africa.

So what will the future bring for the ATM? One thing that’s clear is that this channel will remain extremely important and continue to evolve, even though the emergence of contactless cards and mobile wallets has reduced consumer reliance on cash in some markets.

Customers will have access to an ever-expanding range of services at the ATM, from core functions like paying bills and transferring money between accounts, to buying stamps, train tickets and gift certificates. Videoconferencing with human tellers is also likely to become more widely available for people who want to complete more complex transactions at the ATM.

As far as security is concerned, biometric authentication is something we can expect to see more of, along with improvements in software to combat evolving cyber threats.

Some more recent developments suggest that cardless and contactless accessibility will be a significant trend for ATMs in the years to come. In 2012, Royal Bank of Scotland launched its Get Cash service, allowing customers to withdraw money from ATMs using a code sent to their mobile phone, eliminating the need for debit cards.

Just last year, Barclays introduced the UK’s first contactless mobile cash facility.

To be honest, I still like to visit the bank, chat with tellers and do my banking business face-to-face – but yes, I’m just fine to use the ATM when on a golfing trip.

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DO YOU LIKE CONTESTS?
Me, too.

As you may know the Kowalski Heat Treating logo finds its way
into the visuals of my Friday posts.
I.  Love.  My.  Logo.
One week there could be three logos.
The next week there could be 15 logos.
And sometimes the logo is very small or just a partial logo showing.
But there are always logos in some of the pictures.
So, I challenge you, my beloved readers, to count them and send me a quick email with the total number of logos in the Friday post.
On the following Tuesday I’ll pick a winner from the correct answers
and send that lucky person some great KHT swag.
So, start counting and good luck!  
Oh, and the logos at the very top header don’t count.
Got it? Good.  :-))))
Have fun!!

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Dads (and Granddads)

You want to know something? It’s fun being a dad!!!  And a granddad!!!!!!
Happy Father’s Day, dads!

 

This Sunday marks a special day on the calendar – Father’s Day.  For me, it’s filled with current and past memories of my Dad growing up, not just his wisdom helping me transition into the business through his leadership and counsel but also the absolute wonderfully crazy times I had with Dad growing up.  Then the joy of having 4 incredible daughters of my own to help raise and now the thrill of being a “grandpa”.  Dads are special people throughout – caring, protective and loving – but also clumsy (I can’t braid hair to save my life!), silly and patient.

As I read this list below, there are lots of items that bring back so many wonderful memories of both having a great Dad and the joy in being able to help raise four fantastic daughters who love both Marvel movies and Hallmark!  Sports and the Arts!  Plus food, all kinds of great food!  The fact that my children are all within 15 minutes of Jackie and I is so fantastic! Needless to say I could go on for a long time.

Simply put, being a Dad is an incredible joy and blessing!

To all the dads and granddads out there, we salute you.  Enjoy your day and your loved ones.  Here a list of great “dad” attributes – I’m sure you can easily add to the list

Why Dads Are AWESOME – (thanks mom365.com for the insights)

1. Dads are Rough and Tumble – play wrestling, running around like maniacs, or tossing their little ones high into the air, dads tend to be the parent less afraid of pushing the limits. It can make some moms cringe to see just how far dads and their kids can go, but we always know that everyone is having fun and will (probably!) be OK in the end. Some mild roughhousing may teach your kids to be resilient and brave – and as Mom reminds us – “it’s all fun and games until someone gets hurt”

2. Two Words: Dad Jokes – Dads are kings of corny jokes. Even though we groan and roll our eyes, you know we love it. Keep on being awesome, dads.

3. Dads are Great Coaches – whether they’re coaching the whole team or just offering some one-on-one advice on how to play the game, dads are amazing at sharing their love of the game. Football, baseball, and soccer are their usual fare, but we’ve known lots of dads who help with ballet and cheerleading, too. We know it’s a little bit love of the sport, but mostly it’s love for their kids.

4. He’s a Fierce Protector – there’s a reason that boys are terrified of meeting their love interest’s dad; dads are protective and unafraid of instilling fear in anyone they think might wrong their child. From chasing away the bogeyman to making sure nobody picks on you at the playground, it’s always comforting to know that dad has your back.

5.  Dads Hide Emotions – there is no sound more amazing than your baby’s heartbeat. Moms can hear the whoosh of the Doppler running over her belly until finally you find it–the fast, rhythmic beat of life from inside. It’s expected that moms-to-be find themselves overwhelmed with emotion the first time they hear it, so don’t be afraid to cry–it really is a miracle.

6. Dads Get Creative at Mealtime – when dad is in charge during dinnertime it can get creative. You know the kids will get fed—but some dads will think outside of the box for meals. Buttered bread and pickles, cereal over ice cream, carrot sticks in peanut butter, or sandwiches stuffed high with every ingredient in the house, dads are great at making dinner an adventure.

7. They’re Gracious Gift-Receivers – every dad eventually receives the dreaded ugly neck-tie. And what does he do? He puts that bad boy on and he rocks it. He rocks it because he loves his kids and isn’t afraid to show it—even if the tie is really, truly, awful. And that’s why we love you.

8. Dads are the Best Nap-Buddies – we all have pictures of our little ones napping with daddy. It’s hard to deny that seeing a dad napping with his mini-me is about the cutest thing in the world. You can see that your little dude knows that dad is the most comfortable sleep surface around, and that’s why you let them rest, no matter how badly you wish you were the one napping instead.

9. They Love to Share Their Hobbies – all dads look forward to the day their kids can carry on the tradition. Dads love to have a common interest with their child. It doesn’t matter so much what his hobby is—the day that he can finally share his expertise and have a little buddy join along is a good day for any dad.  Fishing, sports, hiking, cooking, antique cars – the list is endless.

10. Dads Teach us Discipline – whether it’s quite time in church, saying our “please and thank yous” or just helping someone in need, Dads set the example, and then reinforce it.  Their patience and consistence sets the bar, and shows us where to draw the line.

11. Dads Know About Tools – this one’s a real blessing if you’ve got a fix-it leaning guy. Sure, moms can fix a toy, change a doorknob, or get a crib together, but do they really want to? Dads love to show off their building skills, even if it’s the smallest job ever. It’s fun to see him working hard, plus it sets a good example for kids that you should fix something that’s broken instead of throwing it away. Dads are especially fearless when it comes to get under the sink to fix the drain – that’s when the adventure begins.  Especially once I start yelling that this is a stupid design!!  Just ask my ladies!

12. What Happens with Dad Stays with Dad – Dad doesn’t mind a little mischief and he knows that sometimes it’s really okay to not tell mom (as long as it isn’t important or too hazardous). Having fun secrets with dad doesn’t make mom the bad guy – but sharing some wild times on the down-low helps strengthen the bond that he shares with his kids. Who can forget the visits to Hot Dog Inn before dinner!

13. And Grandpas get to break ALL THE RULES!  Being a Grandpa is a really special time – holding the babies and promising them the world – and no rules apply – skip the restricted diets, spoil them with gifts and just get down on the floor and play – (harder getting up these days).

Love You Dad – thanks for EVERYTHING!!

 

 

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DO YOU LIKE CONTESTS?
Me, too.

As you may know the Kowalski Heat Treating logo finds its way
into the visuals of my Friday posts.
I.  Love.  My.  Logo.
One week there could be three logos.
The next week there could be 15 logos.
And sometimes the logo is very small or just a partial logo showing.
But there are always logos in some of the pictures.
So, I challenge you, my beloved readers, to count them and send me a quick email with the total number of logos in the Friday post.
On the following Tuesday I’ll pick a winner from the correct answers
and send that lucky person some great KHT swag.
So, start counting and good luck!  
Oh, and the logos at the very top header don’t count.
Got it? Good.  :-))))
Have fun!!

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More Please

Whether the farmer grows them or you grow them, potatoes are GREAT!! And when they’re turned into potato salad they’re greater yet!!! Just check-out some of the recipes below, I have.

 

Growing up in a big family (yes, I’m one of 18 children – world’s bravest Dad and Mom superheroes!) I always enjoy going to family cookouts.  Now that my siblings are married and my kids are grown and hosting parties along with their cousins, I can pretty much find a place for a great cookout every day!!  The food is always amazing since each of us have our own personal favorites – whether grilled brats, hot dogs,  hamburgers, chicken, chops, steak or ribs putting their own culinary twist on things!  Add some corn on the cob, watermelon and one of my favorites – potato salad.  As a kid, as I would be filling up my plate (actually plates!), I’d smother my hot dog in yellow mustard and ketchup (none of that green stuff for me), grab a couple buttery ears of sweet corn and gently balance my  plate with a juicy slab of chilled watermelon, making sure I left enough space for the creamy delight.  Often before I could reach out to grab the spoon to dig into that giant bowl, mom would give me the look that said, “Easy does it Stevie.” I had to control myself navigating that bowl of rich, mayo-drenched potato salad, as I made sure to fill the spaces leftover on my plate.  After I got married, I moved into a whole new phase of food love – my wife Jackie’s cooking.  This includes her magnificent potato salad (no Mom, not starting a battle here).  How can I describe it – expertly cut potatoes, symmetric celery, onions, fluffy hard-boiled eggs, creamy mayonnaise, dash of mustard and of course her well-guarded spice combo.  Unfortunately, I can’t be filling multiple plates with potato salad anymore, anyone who knows me understands why!  Here’s some info and tips (thanks streetdirectory.com, NPR, NYTimes and of course Jackie) to help you get rolling.

– Potato salad has been around for many cookouts. It was first introduced to Europe from the New World by Spanish explorers in the 16th century. These early potato salads were made by boiling potatoes in wine or a mixture of vinegar and spices.

– The more American version of potato salad is rooted in German cuisine and came here with European settlers.

– Main ingredients included: potatoes (many different kinds to experiment with), hard boiled eggs, celery, sweet onion and depending on where you grew up – Hellman’s mayo or Miracle Whip? (we’re a Hellman’s House).

– Potato salad is a dish, usually an appetizer, made, obviously, from potatoes. However so, it still varies throughout different countries and regions of the world. Potato salads are more classified as side dishes than salads for they generally just precede or the follow the main course. As far as I am concerned, it could be the main dish!

– Many would claim on having made the best potato salad and would offer the truest and most authentic way of making it. But no matter what is said by many, the best potato salad, or any kind of salad at that matter, is purely of personal preference. Some like their potato salads mingled and just oozing with its dressing, some would prefer theirs to be really soft and tender, and others would want their potato salad to be crispy.

– Potato salads are definitely a popular menu choice of various chefs and cooks for preparing food for a large crowd, and since they can be made in large quantities with utter ease, they can also be made in advance and kept in the refrigerator until it is their time to be served.

– You must never worry about emptying your wallet when going to the grocery store to buy whatever ingredients you need for you potato salad. The ingredients needed for potato salads are inexpensive and very much affordable. Thus, you do not have to worry about making one yourself because it is, in fact, quite easy.

– You would need two pounds, or approximately six large potatoes which are peeled and quartered.  Of course, you have to cook the potatoes in boiling water for approximately fifteen minutes, or when the potatoes are already barely tender. You have to check every minute or so after the first ten minutes have gone by. Once you have confirmed of the cooked status of your potatoes, cut them into smaller pieces. After that, just leave them be so that they will cool down.

– Then, you should mix the other ingredients you have also prepared in a large bowl. Once you are confident that you mixed them finely, add your already cooled potatoes, and then mix them, altogether, well. When all these are done, chill your self-made potato salad, but just do not forget to stir it a couple of times during the chilling time you have allotted for it.

 

Jackie’s Tips for Making Great Potato Salad

– Use waxy rather than floury potatoes, such as Yukon gold, red bliss and fingerlings. They have a creamy texture yet keep their shape well when cooked. Although russet potatoes are exceptionally tender, they don’t hold their shape well when boiled and tend to get mushy.

– Cut potatoes into equal-sized pieces so they will cook evenly.  Use the freshest ingredients you can find to mix in.  Experiment with “crunchy” vegies – tiny carrots, cucumber, peppers, radishes – you pick ‘em!

– Don’t overcook potatoes. Take them off the heat while they’re still slightly firm. Drain and let cool before assembling the salad – hot potatoes will flake and get mushy.

– With or without skins? It’s a personal preference. If you leave the skins on, be sure to scrub them well before cooking. Peeled potatoes work especially well for absorbing sauces such as pesto and dressings.

– Season the potatoes while still warm to absorb the flavors more fully.

– Eat right away, or let flavors meld?  I’m all for making and letting things blend – Steve on the other hand can hardly wait, but for sure loves it more days later!

– Chilled or warm – coin flip here.  Warm potato salads taste best the day they are made; however, cold potato salads often taste better the next day. If you’re making potato salad ahead of time, hold off on adding raw onions or fresh herbs until just before serving. You’ll avoid unpleasant pungency and keep your herbs looking fresh.

 

Super Fun Recipes to Try: 

Jackie’s Homemade German Potato Salad: 
Recipe came from the Italian mother of one of Jackie’s Mom’s childhood friends! (WOW).  Serves 6-8 – unless Steve gets there first!
½ lb bacon
6 large potatoes
1 small onion diced
2 Tbs flour
1 Tbs sugar
1 ½ tsp salt
½ tsp celery seed
¾ cup cool water
½ cup vinegar
Fry bacon until crisp.  Reserve 1/3 cup bacon fat.  Boil whole potatoes until fork tender.  Drain then peel and slice while a bit hot.  Mix the flour, sugar, salt, celery seed, water and vinegar in a small bowl.  Pour vinegar mixtures into reserved bacon fat and heat until it boils for 1 minute.  Pour sauce over sliced hot potatoes and diced onions.  Serve hot, topped with bacon pieces.

Other recipes to try: (just click the links)
Lemon Grass Ginger Potato Salad
Arugula Pesto Potato Salad
String Bean And Potato Salad With Prosciutto
Patriotic Potato Salad

 

Potato Music to get you Smiling for the WeekendCLICK

 

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

DO YOU LIKE CONTESTS?
Me, too.

As you may know the Kowalski Heat Treating logo finds its way
into the visuals of my Friday posts.
I.  Love.  My.  Logo.
One week there could be three logos.
The next week there could be 15 logos.
And sometimes the logo is very small or just a partial logo showing.
But there are always logos in some of the pictures.
So, I challenge you, my beloved readers, to count them and send me a quick email
with the total number of logos in the Friday post.
On the following Tuesday I’ll pick a winner from the correct answers
and send that lucky person some great KHT swag.
So, start counting and good luck!  
Oh, and the logos at the very top header don’t count.
Got it? Good.  :-))))
Have fun!!

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

 

 


 

Smokin Good!!

Smoked meats are fantastic!!! And smokin ‘em is something we can do ourselves. You could build a smokehouse in your backyard for $27,500. Or get the awesome Meadow Creek TS250 Barbeque Smoker Trailer (second photo down) for only $7,195. See that baby HERE.  But most of us will opt for a less expensive option providing the same results. Check out all the smoker options, meat options, helpful tips, a couple of great recipes and some great smokin music in the story below. Haaaaaaaaaappy Smokin!!! 

Now that the mercury is starting to climb, it’s time once again for me to revisit an interest I can’t quite stop thinking about when in the backyard – smoking meats.  Now, for sure I am no expert at all – just a lover of things that come off the grill (and all the other items that fill my plate).  There is no doubt, a good piece of smoked meat is a work of art — it takes time, talent, and know-how to get it right. Even if my fellow “smokers” disagree on the finer points, I’m confident we all agree on one thing: smoked meat is freaking awesome.  To get things started, I searched the internet for some good “basics” on meat and equipment, and then included some of my favorite recipes… (honestly, is there anything better than juicy smoked and barbequed ribs?? (ok, brisket is right up there).  Be sure to check out the links below for additional info – crank up your grills and have fun.  And if you happen to hit the jackpot on a favorite recipe, be sure to send it over for me to try (skowalski@khtheat.com ).  As I am writing this all I can think of is ribs with some of Jackie’s great potato salad! (which will be for a whole other post).  Thanks to Wikipedia, themanual.com, heygrillhey.com, thefoodnetwork.com, youtube.com.

  • Smoking has been used as a way of preserving and flavoring food for many thousands of years.  Our ancestors discovered, probably by serendipity, that foods exposed to smoke lasted longer before spoiling.
  • Smoking processes and methods have been passed down through generations and are still very much in use today around the world.  In some countries, these time-honored techniques form part of the essential yearly ritual of preserving fish and meat, especially in autumn to provide protein over the winter when hunting proves less bountiful.
  • In Medieval Europe, when an animal was slaughtered (often pigs) much of the meat was smoked for preservation.  Many smallholdings had dedicated smoke houses where the meat was smoked and stored.  The less affluent hung their meat high up on the edges oftheir hearth or fireplace at night.  Ashes were placed over the embers to extinguish any flames which produced an ideal Smoky environment in which to preserve their fish or game.
  •  Through years of culinary trial and error, humanity has determined the best smoking techniques and, in the process, elevated the age-old practice to a level of mastery on par with any other cooking endeavor.
  •  There are entire books written on the subject, but contrary to popular belief, it doesn’t take years to learn how to smoke. Here’s some information you need to know to dive right in and start smoking meat like pro within a day. First things first, though; you’ll need a smoker.

Types of Smokers

  • Electric smokers use electricity to heat up a rod (or similar heating element), which then causes the wood to smoke. These are the easiest in terms of heat control since all you have to do is turn a dial to adjust the temperature. They also tend to be the most expensive, and they impart the least amount of smoked flavor compared to the other options.
  • Propane smokers work almost exactly like electric smokers, but use a gas-fueled flame instead of a heating element to make the wood pellets smolder. These are pretty simple and might be a better choice for people in areas where electricity is expensive or scarce.
  • Charcoal smokers are a favorite among barbecue masters, who believe that charcoal imbues more flavor compared to propane and electric. Charcoal smokers tend to be cheaper, but you also have to buy charcoal every time you want to smoke. Charcoal also requires you to start and maintain a fire without the help of modern technology.
  • Wood smokers are definitely the way to go for the purest flavor, but they require the most attention and care out of all the options because they’re harder to keep at a constant temperature. For this reason, I would recommend wood smokers after you’ve learned the basics.
  • Pellet smokers are similar to wood smokers, but the wood has been condensed into a convenient pellet form (hence the name). However, they are much easier to use. Instead of splitting firewood, stacking it, and babysitting the flame, you simply load the pellets into an oven-like compartment. The only downside? Like their electric brethren, pellet smokers tend to be expensive.
  • Combos – more serious cook/chefs like to buy combination gas grills and smokers – this can get expensive, but down the road may be the best option for you to truly enjoy the art of outdoor cooking.

Best Meats to Smok


When hunting for the right chunk of meat, try to pick something that will benefit from the slow-cooking process. Don’t shy away from cuts with lots of connective tissue and fat known as “marbling.” A generous marble will make the finished product more succulent and delicious.

  • Beef brisket is a go-to and great “starter” meat, and you can never go wrong with ribs.
  • Pork shoulder is another meat that lends itself to smoking.
  • If you want to smoke a steak, the bigger the cut, the better.
  • You might also turn to your butcher shop for some lesser-known cuts like tri-tip and chuck eye, just to see what happens. Who knows, you may fall in love with a new cut of meat.

Wood For Smoking Meat
This is the flavor engine, along with your rubs and sauces.  Experimenting is big part of the fun, so try different woods and wood combinations – nice excuse to keep cooking too!

  • Alder has a light and naturally sweet flavor, which makes it great for pairing with fish, poultry, and any white meat.
  • Applewood has a fruity and sweet smoke that pairs wonderfully with pork, fish, and poultry.
  • Hickory has a strong and distinct flavor that’s ideal for red meat, especially ribs.
  • Pecan gives your meat somewhat of a fruity flavor and burns cooler than most other barbecue woods. It’s similar to hickory and is best used on large cuts like brisket and pork roast, but can also be used to complement chops, fish, and poultry.
  • Maple has a sweet and delicate taste and tends to darken whatever meat you’re smoking. It goes well with alder, oak, or applewood, and is typically used for poultry and ham.
  • Mesquite is undoubtedly the most pungent wood you can smoke, which means it can easily overpower your meat if used improperly. Avoid using mesquite with larger cuts that require longer cooking times. You can also use it with a mix of other woods.
  • Oak on the other hand, is great for big cuts of meat that take a long time to cook. It has a subtle flavor that will emerge the longer the meat is in the smoker.
  • Cherrywood is best suited for red meat and pork; it also pairs well with alder, hickory, and oak.

The Importance of Brining
Brining your meat keeps it from drying out during the smoking process. It’s all about science — the salt in the brine makes the proteins in the meat more water-absorbent. When sodium and chloride ions get into the meat tissue, their electrical charges mess with the proteins (especially myosin), so they can hold onto moisture more effectively and lose less of it during the cooking process. For optimal moisture retention, soak your meat in a brine for 10-12 hours before smoking.

In its most basic form, brine is nothing more than salty water, however, it benefits from the addition of herbs and spices. To make a good base, add three tablespoons of salt to one quart of water, then throw in whatever else you prefer. Brining is a bit of a double-edged sword: It helps meat retain moisture but also makes it saltier. Some chefs use sugar and molasses to combat the salty flavor.

Keep it Low and Slow:
Low and slow is the key to good meat. Keep your temperature between 212 degrees Fahrenheit and 230 degrees Fahrenheit for the best results. These lower temperatures generally won’t cause the meat’s cell walls to burst, which helps make the meat more succulent and allows it to retain nutrients.

Yummy Recipes: 
Texas Style Smoked Beef Brisket: CLICK
“Oh Baby” Baby Backed Ribs: CLICK

Songs to Smoke Meat To:
You Tube Favorites: CLICK