Smoking meat is one of the most delicious ways to enhance its flavor. This is especially true if you use wood, but wood smoking is an art form that takes a lot of practice. The following information will help you get started.
When it comes to imbuing meat with that rich smoky flavor, it is not all about technique – it is all about the wood. No matter whether you are using your backyard charcoal grill, pit smoker, or a Japanese-style Kamado, smokers can’t use just any old wood. Different types of wood provide different flavors to smoked meat. With no set … Read More
There have been more than a few long-lived debates in the barbecue world – dry rub vs. sauce, Kansas City style vs. Memphis style, beef vs. pork – but among all those who live in the realm of smoking meat, the debate rages between using dry wood or soaked wood to impart the most flavor to the meat. Some pit … Read More