Forum: Smokebusters

Let's get this rolling! I've always heard about how "the smoke penetrates the meat" and that creates "the smoke ring". Wrong! Smoke does not...

Here ya go - Beware the Meat Myths! Courtesy of the America's Test Kitchen Cooking School There are quite a few rules that are based in...

I thought this was a good read, what are your thought on the subject? http://amazingribs.com/tips_and_technique/the_stall.html

OK, try this one - I've seen a lot of posts on other sites warning the folks building smokers out of drums that they should only use "food grade"...

Browning... This is also called the Maillard Reaction. It is a reaction between amino acids in the meat's surface and sugars in the presence of...