Forum: Smokebusters

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"...

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...

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...

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

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...