Chicken and turkey are challenging barbecue subjects because their lean, delicate meat can dry out before the skin renders and crisps. Spatchcocking — removing the backbone and flattening the bird — promotes even cooking and faster times. Most cooks smoke chicken at 250–275°F and finish at higher heat to crisp the skin, taking the breast to 165°F and the leg to 170°F or higher for tenderness. Smoked turkey benefits from a wet or dry brine ahead of time and is often smoked hotter than other meats, at 275–325°F, to ensure the skin dries and crisps while the breast stays moist.
Salmon is a popular smoked fish prepared either cold or hot. Hot smoking cooks the fish at 180–225°F until it flakes, often after a salt-sugar cure. Cold smoking cures the fish first and then smokes it at temperatures below 90°F, where the fish is essentially preserved by the cure rather than cooked. Cold smoking carries a real food safety risk because bacteria can grow at these temperatures, so proper curing with the right amount of salt and, for longer processes, curing salts (Prague Powder) is essential to prevent botulism. Curing salts contain sodium nitrite or nitrate, which preserve color, inhibit bacteria, and contribute to the characteristic pink hue of cured meats. Prague Powder #1 is used for products that are cooked or eaten quickly, while #2 is reserved for dry-cured products aged over time.
Jerky is another barbecue staple: lean meat cured with salt and seasonings, then dried at around 160°F for safety before finishing at lower temperatures to drive off moisture. Marinades and rubs add flavor, color, and a touch of tenderization. The BBQ community has also developed a culture of indulgent appetizers — MOINK balls (bacon-wrapped meatballs) and ABTs, or Atomic Buffalo Turds (bacon-wrapped jalapeños stuffed with cheese) — that showcase smoke and fat in bite-sized form. Reverse searing has become popular for steaks: cook low and slow first to even doneness, then finish hot on a grill or cast iron skillet to build a deep crust. Cast iron's heat retention makes it ideal for this final sear. Modern cooks sometimes combine techniques, par-cooking brisket sous vide before a brief smoke for bark and flavor, though traditionalists prefer the purity of fire-only methods.