For the prime rib, create a marinade out of olive oil, garlic, Worcestershire sauce, salt and black pepper. Place the prime rib in a roasting pan, and rub the marinade over the meat. Cover the meat, and refrigerate for 24 hours. Set the smoker to 200 F, and line the jerky rack with rosemary.
Place the prime rib bone-side down on the rack, and add additional marinade to the meat. Cook the prime rib three to four hours to desired doneness.
To smoke a whole chicken, rub the outside with a barbecue spice. You can make a barbecue rub with spices such as paprika, black pepper, cayenne pepper, cumin and dry mustard mixed with herbs such as thyme and sage. Add salt and sugar.
Set the smoker to 250 F. If desired, add wood, such as hickory, apple, oak, pecan or maple. Smoke the meat three hours, and then test the internal temperature at the leg. Keep cooking until the temperature is 165 F.
To smoke a head of garlic, cut off the top and rub with olive oil and salt. Smoke the bulb at 150 F for an hour, wrap the bulb in aluminum foil, and smoke another hour.Learn more about Cooking