THE SCIENCE OF SMOKE

The science of smoke! Dirty smoke is the cause of many people’s disappointment in BBQ. You can work for hours and hours on smoking meat and have some meat that tastes (and looks) like an ash tray. The surface of the meat is all filmy, it is dark and discolored instead of that rich red, and the taste is terrible.

Clean smoke is just as important as quality meat and good wood in the smoking process (side note, I have tried out a ton of different smoking wood and brands, I personally use B&B Charcoal —-they don’t pay me to say that or give me free product to say that, I just genuinely love B & B because they are just that good!).

A key takeaway for this is free flowing air. Instead of closing the damper, or using the air control valve, you want both air controls to be fully open, and in an offset, you want the door fully open. This helps considerably.

- Sean's BBQ