Smoking meat is an age-old culinary tradition that brings a unique and irresistible flavor to various cuts of meat. From tender ribs to succulent brisket and pork shoulder, the art of smoking infuses an array of delicious flavors into these cuts. However, the taste of the final product can vary significantly based on two critical factors: the cooking temperature and the color of the smoke. In this blog post, we will explore how these factors impact the flavor of smoked meat and why mastering the art of smoke will give you a new level of control over your cooks. In a future post, I will look at how temperature affects your food while discussing low and slow versus fast and hot cooking preferences.Many of us get too impatient when it comes to starting briquettes with a chimney. The batch above took almost 45 minutes, with one starter cube.To get a better understanding of this topic I called a long-time friend of FireBoard, Meathead Goldwin. If you are not familiar with Meathead, visit hi...
