Did you know that one in five grill fires is caused by a unit that hasn’t been properly maintained? It’s a sobering statistic from the National Fire Protection Association that every pitmaster should take to heart. You’ve likely spent months, if not...
Soaking your wood chips before a cook doesn’t create better smoke; it just turns your high-end smoker into a glorified humidifier. You’ve likely been told for years that a long soak prevents wood from burning too fast and adds moisture to the meat, but the...
Smoke is a seasoning, and wood size is the timer that controls its delivery. Many pitmasters fail to realize that the wrong fuel source is what creates “dirty” smoke and a bitter aftertaste. Knowing exactly when to use wood chunks vs chips ensures your...
The perfect pork smoke isn’t defined by a single wood variety, but by how you balance the palate against the presentation. While many beginners reach for heavy hitters like hickory, seasoned pitmasters know that the apple wood vs cherry wood for pork debate is...
Most pitmasters waste hundreds of dollars on a dozen different wood varieties when a single, superior species can handle every cook from brisket to salmon. While Hickory is famous and Mesquite is bold, Oak is the undisputed king of the pit. It sits at the perfect...
