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	<title>Meat Smoking</title>
	<link>http://www.meat-smoking.com</link>
	<description></description>
	<pubDate>Thu, 24 Jul 2008 17:42:27 +0000</pubDate>
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		<copyright>&#xA9; </copyright>
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		<title>Lump Charcoal</title>
		<link>http://www.meat-smoking.com/lump-charcoal.html</link>
		<comments>http://www.meat-smoking.com/lump-charcoal.html#comments</comments>
		<pubDate>Thu, 24 Jul 2008 17:42:27 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
		
		<category><![CDATA[Wood]]></category>

		<category><![CDATA[lump charcoal]]></category>

		<guid isPermaLink="false">http://www.meat-smoking.com/lump-charcoal.html</guid>
		<description><![CDATA[Lump charcoal is just one of several ways to produce the heat you need to do typical meat smoking.&#160; It isn&#039;t intended to be the main source of smoke flavouring although it does add it&#039;s own characteristics to the overall flavour of the meat you are smoking.&#160; As a fuel source, it is effective, relatively cheap, and depending on where you live, relatively available. (...)]]></description>
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		<title>Meat Smoking Times</title>
		<link>http://www.meat-smoking.com/meat-smoking-times.html</link>
		<comments>http://www.meat-smoking.com/meat-smoking-times.html#comments</comments>
		<pubDate>Fri, 11 Jul 2008 17:10:44 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
		
		<category><![CDATA[Meat Smoking]]></category>

		<category><![CDATA[smoking meat]]></category>

		<guid isPermaLink="false">http://www.meat-smoking.com/meat-smoking-times.html</guid>
		<description><![CDATA[I got an email the other day asking about meat smoking times.&#160; Actually it was a little odd in that the email only said:
Hi,
How long should I smoke meat?
Thanks. (...)]]></description>
		<wfw:commentRss>http://www.meat-smoking.com/meat-smoking-times.html/feed</wfw:commentRss>
	
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		<item>
		<title>Beef Rib Rub</title>
		<link>http://www.meat-smoking.com/beef-rib-rub.html</link>
		<comments>http://www.meat-smoking.com/beef-rib-rub.html#comments</comments>
		<pubDate>Thu, 10 Jul 2008 18:41:46 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
		
		<category><![CDATA[Meat Rubs]]></category>

		<category><![CDATA[ribs]]></category>

		<category><![CDATA[beef rib rub]]></category>

		<category><![CDATA[rib rubs]]></category>

		<category><![CDATA[rubs for beef]]></category>

		<guid isPermaLink="false">http://www.meat-smoking.com/beef-rib-rub.html</guid>
		<description><![CDATA[Beef Ribs&#8230;.ahhhh the juicy, smokey goodness&#8230;. (...)]]></description>
		<wfw:commentRss>http://www.meat-smoking.com/beef-rib-rub.html/feed</wfw:commentRss>
	
	</item>
		<item>
		<title>Recipe for Pulled Pork</title>
		<link>http://www.meat-smoking.com/recipe-for-pulled-pork.html</link>
		<comments>http://www.meat-smoking.com/recipe-for-pulled-pork.html#comments</comments>
		<pubDate>Fri, 06 Jun 2008 00:52:22 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
		
		<category><![CDATA[Pork]]></category>

		<category><![CDATA[pulled pork]]></category>

		<category><![CDATA[smoked meat]]></category>

		<guid isPermaLink="false">http://www.meat-smoking.com/recipe-for-pulled-pork.html</guid>
		<description><![CDATA[Getting a recipe for pulled pork is kinda like getting one for chocolate cake.&#160; You&#039;ll get a different recipe from every person you ask.&#160; However you will find that in most cases there will always be some parts of the pulled pork recipe that are the same regardless of where you get it.&#160; The meat you can use, the final internal temperature of the meat and some of the cooking steps are pretty constant. (...)]]></description>
		<wfw:commentRss>http://www.meat-smoking.com/recipe-for-pulled-pork.html/feed</wfw:commentRss>
	
	</item>
		<item>
		<title>Making a Rub for Ribs</title>
		<link>http://www.meat-smoking.com/making-a-rub-for-ribs.html</link>
		<comments>http://www.meat-smoking.com/making-a-rub-for-ribs.html#comments</comments>
		<pubDate>Tue, 03 Jun 2008 23:02:43 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
		
		<category><![CDATA[Meat Rubs]]></category>

		<category><![CDATA[Smoked Meat Recipes]]></category>

		<category><![CDATA[rib rub]]></category>

		<category><![CDATA[smoked ribs]]></category>

		<guid isPermaLink="false">http://www.meat-smoking.com/making-a-rub-for-ribs.html</guid>
		<description><![CDATA[Making a rub for ribs isn&#039;t really all that hard.&#160; You simply need the basic ingredients, a grinder of some kind to mix the ingredients together. (...)]]></description>
		<wfw:commentRss>http://www.meat-smoking.com/making-a-rub-for-ribs.html/feed</wfw:commentRss>
	
	</item>
		<item>
		<title>How to Smoke Meat on a BBQ</title>
		<link>http://www.meat-smoking.com/how-to-smoke-meat-on-a-bbq.html</link>
		<comments>http://www.meat-smoking.com/how-to-smoke-meat-on-a-bbq.html#comments</comments>
		<pubDate>Fri, 30 May 2008 19:26:27 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
		
		<category><![CDATA[Meat Smoking]]></category>

		<guid isPermaLink="false">http://www.meat-smoking.com/how-to-smoke-meat-on-a-bbq.html</guid>
		<description><![CDATA[Smoking meat on a BBQ is really not all that hard.&#160; How you do it depends a little on what kind of barbeque you have (and what you think a barbeque is).&#160; Many people confuse a grill with a barbeque, but they aren&#039;t really the same thing. (...)]]></description>
		<wfw:commentRss>http://www.meat-smoking.com/how-to-smoke-meat-on-a-bbq.html/feed</wfw:commentRss>
	
	</item>
		<item>
		<title>Dry Rub for Ribs</title>
		<link>http://www.meat-smoking.com/dry-rub-for-ribs.html</link>
		<comments>http://www.meat-smoking.com/dry-rub-for-ribs.html#comments</comments>
		<pubDate>Thu, 29 May 2008 05:25:13 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
		
		<category><![CDATA[Meat Rubs]]></category>

		<category><![CDATA[dry rubs]]></category>

		<category><![CDATA[Meat Smoking]]></category>

		<category><![CDATA[ribs]]></category>

		<guid isPermaLink="false">http://www.meat-smoking.com/dry-rub-for-ribs.html</guid>
		<description><![CDATA[Dry rubs for ribs can add an amazing layer of flavour to your beef or pork ribs.&#160; They don&#039;t really need to be all that complicated to make, but when you use them properly, they can turn a basic rib into something from heaven (or hell - depending on how much heat you put into the rub!). (...)]]></description>
		<wfw:commentRss>http://www.meat-smoking.com/dry-rub-for-ribs.html/feed</wfw:commentRss>
	
	</item>
		<item>
		<title>Barbeque Sauces</title>
		<link>http://www.meat-smoking.com/barbeque-sauces.html</link>
		<comments>http://www.meat-smoking.com/barbeque-sauces.html#comments</comments>
		<pubDate>Tue, 27 May 2008 19:41:11 +0000</pubDate>
		<dc:creator>Eric</dc:creator>
		
		<category><![CDATA[BBQ Sauces]]></category>

		<category><![CDATA[barbeque sauce]]></category>

		<category><![CDATA[bbq sauce]]></category>

		<guid isPermaLink="false">http://www.meat-smoking.com/barbeque-sauces.html</guid>
		<description><![CDATA[Ahhh&#8230; the smell of woodsmoke and grilling meat, nothing can really compare.&#160; And what would grilled, or smoked meat be without a good barbeque sauce?&#160; I&#039;d say just not quite as good!&#160; The one thing that is both good and bad about barbeque sauces is that for every single cook out there, there is another sauce to be tried.&#160; Everyone who claims to have some skill in smoking and grilling meats also has their favourite BBQ sauce recipe.&#160; Some are good, and some are not.&#160; Some are amazing, and others&#8230;well let&#039;s just say they should never ever be introduced to the meat! (...)]]></description>
		<wfw:commentRss>http://www.meat-smoking.com/barbeque-sauces.html/feed</wfw:commentRss>
	
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