Master the Art of
Cured & Smoked Meats
Your complete guide to charcuterie: smoking, curing, fermenting, dry-aging, sausage making, pâtés, and terrines. Written by Hank Delgado — 3rd-generation Texas pitmaster and charcuterie craftsman.
Featured Guides
In-depth guides on smoking, curing, fermenting, and artisan meat craft — written from decades of hands-on experience.
Texas-Style Brisket: The Complete Pitmaster's Guide
Everything I know about cooking brisket after 30 years behind an offset smoker — from selecting the right packer to nailing the pull temp every single time.
Wood Selection Science: Matching Smoke to Meat
The wood you burn matters as much as the meat you buy. Here's everything I know about smoking woods — species, seasoning, chunk size, and how to match wood to protein.
Offset Smoker Mastery: Setup, Fire Management & Technique
The offset smoker is the pitmaster's instrument. Here's how to set it up, manage the fire, maintain clean smoke, and troubleshoot common problems.
Competition Ribs: St. Louis vs Baby Back Breakdown
Everything you need to know about smoking competition-quality ribs — St. Louis trim vs baby backs, the 3-2-1 method, and what judges are actually looking for in a turn-in box.
About Hank Delgado
3rd-generation Texas pitmaster from Lockhart. 30 years mastering smoke, salt, and time. From traditional BBQ to European charcuterie, I teach the science and craft of transforming meat into something extraordinary.
Read My StoryAll Expert Guides
Texas-Style Brisket: The Complete Pitmaster's Guide
Everything I know about cooking brisket after 30 years behind an offset smoker — from selecting the right packer to nailing the pull temp every single time.
Wood Selection Science: Matching Smoke to Meat
The wood you burn matters as much as the meat you buy. Here's everything I know about smoking woods — species, seasoning, chunk size, and how to match wood to protein.
Offset Smoker Mastery: Setup, Fire Management & Technique
The offset smoker is the pitmaster's instrument. Here's how to set it up, manage the fire, maintain clean smoke, and troubleshoot common problems.
Competition Ribs: St. Louis vs Baby Back Breakdown
Everything you need to know about smoking competition-quality ribs — St. Louis trim vs baby backs, the 3-2-1 method, and what judges are actually looking for in a turn-in box.
The Science of the Smoke Ring
That pink band just under the bark is the most misunderstood thing in BBQ. Here's the actual science behind the smoke ring — and why it doesn't mean what you think it means.
Pulled Pork: From Whole Shoulder to Perfect Shred
Pulled pork is the most forgiving cut in BBQ — perfect for beginners. Here's how to turn a whole pork shoulder into tender, juicy, perfectly smoked pulled pork.
Charcuterie Glossary
30 terms defined by an expert — from bark to bresaola to the Texas crutch.
From the Blog
Why I'll Never Use a Gas Assist on My Offset
Some offset smokers come with gas-assist burners to help start fires and maintain temperature. Here's why I'll never use one and what I think it costs you.
The Brisket That Changed Everything
In 1999, I cooked the worst brisket of my life at a competition in Taylor, Texas. It was also the most important brisket I ever cooked.
3 Mistakes Every New Smoker Makes
I've taught hundreds of people to smoke meat. These three mistakes show up almost every single time, and they're all easy to fix once you know what to look for.