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Explains how the Bar-B-Q Boss cooker operates, combining pressure baking and smoking.
Details how to use meat racks for cooking various types of meat, including slab ribs and roasts.
Describes how to prepare food in pans for cooking, including stacking and layering techniques.
Explains the use of the food basket for cooking cut-up meats, ribs, chicken, fish, and hamburger patties.
Instructions for operating the cooker in hot smoke mode, including loading wood chips and setting controls.
Instructions for operating the cooker in cold smoke mode, including wood chip placement and settings.
Instructions for using the cooker as a pressure oven by omitting wood.
Details the weight classifications for spareribs and loin back ribs.
Provides guidance on how to specify rib cuts and quantities when ordering.
Explains how to price ribs when selling them individually by the bone.
Lists the pros and cons of selling ribs individually by the bone.
Details pricing, pros, and cons when selling ribs by weight.
Explains methods for holding cooked ribs before serving.
Provides guidance on how to cut ribs for individual servings to ensure uniformity.
Suggests side dishes that complement rib dinners.
Offers tips on how to promote barbequed ribs to customers.
Lists the advantages of using Smokaroma equipment for barbequing.
Describes the One Step Prep Mix spice blend for enhancing meat flavor.
Explains how to prepare BBQ Boss Sauce using the mix for a tangy flavor.
Instructions and cooking times for smoking various pork ribs and roasts.
Instructions and cooking times for smoking baby back ribs.
Instructions and cooking times for smoking St. Louis trimmed pork ribs.
Explains how to use the food basket for cooking chicken.
Instructions for fried chicken, lamb chops, steaks, and sauerbraten.
Instructions for smoking shrimp and fish.
Recipe for making sloppy joes in the Bar-B-Q Boss.
Instructions for smoking hamburger patties for a Western flavor.
Instructions for barbequing weiners, hot links, and polish sausages.
Instructions for cold smoking cheese and almonds.
Instructions for cold smoking various meats, weiners, hot links, and sausages.
Recipe for making individual appetizer pate.
Recipe for a smoked loaf surprise.
Instructions for smoking corn-on-the-cob in the husk.
Explains the time switch, thermostat, and cold smoke switch functions.
Details power, temperature, cold smoke, and pressure indicator lights and safety valves.
Describes the ejector valve, safety valve, pressure gauge, and drain valve.
Explains the charring cup, charring element, muffler, and drain pan.
Describes the lid rack and identifies various cooker parts.
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General