This module contains free beginner recipes for all members. Please comment and post picture when you make try these cooks in the community! Available at Level 3!

Welcome to our dedicated module on Rubs and Sauces—the secret weapons that turn good meat into unforgettable feasts. Whether you’re a beginner just starting with low-and-slow smokes or leveling up your game, this module breaks down the essentials: what they are, why they matter, how to create your own. We’ll cover dry rubs for that perfect bark, wet rubs, and sauces for finishing touches. By the end, you’ll have recipes to experiment with and confidence to customize.

Unlock the Veil: Master the Hidden Ingredients Behind Veil & Ember BBQ Rubs. Tired of store-bought rubs that taste flat or one-note? Want to create competition-level, restaurant-quality flavor at home—without guessing or wasting expensive spices? In this exclusive paid module from Veil & Ember, I reveal the exact ingredient breakdowns, precise ratios, sourcing tips, and flavor science behind every rub in the collection:

Learn the basics of smoking meats perfectly - from setup to first brisket!

These might be the most delicious deviled eggs you ever stick in your mouth!! Thats because you are going to blasting these bad boys with either hot smoke or cold smoke. This course will help your fire management skills and you will get to know your smoker a little better. The cook on your smoker will take between 15 - 20 minutes (hot smoke) or 1 - 1.5 hours (cold smoke), depending on the variation you choose to smoke your eggs. This recipe is great as a starter or just a nice snack!!

It doesn't get much better than Buffalo wings... Until you eat smoked hot wings! This Capstone cook is dedicate the ultimate comfort food. Wait until you sink your teeth into this delicious smoked hot wings.

This is a fantastic beginner friendly smoked turkey breast recipe that's juicy, flavorful and perfect for low and slow cooking! It serves 6-8 people and takes about 3-4 hours of active smoking time, plus brining and resting. The brine keeps it moist, and a simple rub adds that smoky depth. Use apple or cherry wood pellets for a mild, sweet smoke that complements the turkey without overpowering it.

This is a very extensive module and I recommend using the check marks to track your progress. Go back anytime to brush up on these techniques!

Beef Plate Ribs (Brontosaurus ribs) is what you will be cooking in order to go open the next Intermediate Capstone Cook. Apply your low & slow skills to master beef plate ribs! Document your prep, cook, and plate—share smoker type, wood, temps, and tips or downfalls. Post in the community for feedback.

This course is a test of your knowledge. Very limited directions will be provided. Challenge yourself! Smoke a full packer brisket (12–18 lbs, choice/prime) applying skills from prior modules: selection, trimming, rubs, fire management, temp control, and smoker mods. Use your knowledge to troubleshoot and optimize—share your mods, lessons, and photos in discussion!