A Pitmasters Year: Twelve Months of Smoke at Home
How to plan twelve months around the smoker so the brisket gets better and the freezer never runs empty.
Read on ->
Low. Slow. American.
Cook like the smokehouse down the road.
A growing library of 95 tested recipes from ten distinct American cuisines, plus the cast iron, knives, and counter tools to cook them right. Start free for 30 days.
$8.49/moBilled monthly
Ten cuisines, one kitchen
The American table is bigger than you remember.
From a Carolina pulled pork sandwich to a Sonoma goat cheese tart, we cook coast to coast.
This week on the smoker
Eight recipes our community is cooking right now.
BBQ & Smokehouse
Texas Smoked Brisket
Salt-and-pepper bark, oak smoke, and a 14-hour low-and-slow ride to perfection.
BBQ & Smokehouse
Carolina Pulled Pork
Tangy vinegar mop, deep apple-wood smoke, and pillow-soft shreds for a piled-high bun.
BBQ & Smokehouse
Memphis Baby Back Ribs
Dry rub forward, glossy and ruby red, with just enough sauce to make your fingers sticky.
BBQ & Smokehouse
Kansas City Burnt Ends
Twice-smoked brisket point candied with sweet sauce until each cube has bark on every side.
BBQ & Smokehouse
Hickory Smoked Pork Belly
Dense slabs of belly with a crackling exterior and rendered, mahogany layers throughout.
BBQ & Smokehouse
Brown Sugar Pork Shoulder
A sweet-savory bark cracking over juicy strands of slow-smoked shoulder.
BBQ & Smokehouse
Coffee Rubbed Brisket
Espresso, cocoa, and chile bloom against the deep beefy crust of a long-smoked brisket.
BBQ & Smokehouse
Honey Glazed Smoked Ham
A spiral cut ham bathed in honey, mustard, and bourbon glaze with delicate apple smoke.
Cooks Compass
Pick a region. Get a plan.
Ten US cuisines, organized by the way real cooks shop, plan, and host.
BBQ & Smokehouse
Low and slow over hickory and oak.
Southern Soul
Buttermilk, cornmeal, and cast-iron classics.
Tex-Mex
Chiles, masa, and mesquite-fired beef.
Cajun & Creole
Roux-based bayou cooking with bold spice.
New England
Cold-water seafood and clapboard-kitchen bakes.
Midwest Comfort
Hot dish, hearty pizza, and steel-town grub.
California Fresh
Farmers-market produce and sun-ripe simplicity.
Pacific Northwest
Cedar-plank salmon, wild mushrooms, and stone-fruit pies.
American Classics
Diner burgers, deli sandwiches, and bakery favorites.
Southwest
Hatch chiles, sopapillas, and high-desert flavor.
Why Stray Dog
Three reasons cooks bring us into the kitchen.
01
Tested in real kitchens.
Every recipe is tested at least three times by our team before it goes live, with notes from the cook in your inbox.
02
Organized by region.
Cook a different American cuisine every week of the year, or go deep on one and master it.
03
Gear we actually use.
The kitchen store stocks the few tools we reach for every day, vetted for cast iron cooks and patient bakers.
04
Cancel any time.
No long contracts. 30-day money-back guarantee, and you keep recipes you saved during the trial.
Kitchen Store
The tools that earn their place on the counter.
Cast iron, forged steel, hand-poured copper, and one really, really good blender.
Cookware
Smoke Stack 12in Cast Iron Skillet
Pre-seasoned heritage skillet built for sear marks that last a lifetime.
$78.00
Cookware
Copper Core 5-Piece Cookware Set
Hand-hammered copper core cookware that responds the second the flame moves.
$489.00
Cookware
Stovetop Hammered 3qt Saucepan
Hand-hammered tri-ply saucepan with a long balanced handle for sauces and reductions.
$134.00
Cookware
Heritage 7qt Enameled Dutch Oven
Color-enameled cast iron Dutch oven for braises, stews, sourdough, and slow chili.
$295.00
Cookware
Charcoal Grill Pan with Smokeless Ridges
Cast iron ridged grill pan that puts crosshatch marks on burgers indoors.
$89.00
Cutlery
8in Forged Chef Knife
Forged high carbon 8 inch chef knife with a perfectly balanced wood handle.
$168.00
From our cooks
What members are saying after their first month.
*****
"The Texas brisket guide alone was worth the year of membership. I had never broken down a packer before and now I cook them every other weekend."
Holland S., Round Rock TX
*****
"I joined for the BBQ and stayed for the cast iron cornbread. Whole library is organized like a real cook would use it."
Marie B., Burlington VT
*****
"Bought the 12 inch cast iron skillet from the store. Best $78 I have ever spent on a pan, and it ships fast."
DJ P., San Diego CA
From the Journal
Long reads from the team.
How to Build a Spice Rub That Tastes Like Yours
Salt, pepper, sugar, heat, color. Five categories, one ratio, and a rub that tastes like nobody elses.
Read on ->
Why Stone-Ground Grits Change Everything
Instant grits and stone-ground grits are not the same dish. Once you taste the difference you wont go back.
Read on ->Join the smokehouse for 30 days, free.
If it isnt your style, walk away with a stack of saved recipes and nothing on the card.