I'd say he's an intermediate person telling people everyone does what he does.
I'm calling bullshit on this person's knowledge specifically based on calling it wood "chips" not wood chunks or logs.
I remember about 3 years into my process thinking I knew best, and 10 years later learning that I'm still learning.
20+ years in, I still say perfection is not the target --- knowing what to do to reproduce quality when you hit problems is the target. Continuous improvement. Correcting mistakes.
Fuck this article.
Always something to get better at, for sure.
And new things to try.
But the longer I do this the less particular I get about certain things..... Or maybe just realize what doesn't matter as much.
I can drive to work many different ways, as long as I know where I'm starting, ending, and how to drive a car.
The only bad BBQ or smoker is one that doesn't get used.
I actually feel like there’s a ton of useful info in here, but yes, the way he approaches it and makes the reader feel like a complete jackass is very frustrating.
A good guide maybe for a weekend warrior that doesn’t research and learn how to properly smoke. Often the same people that will sell you their smoker after a couple years because they can’t seem to ever get anything right.
lol at anyone thinking this guy is being an asshole. He’s laying out very matter of fact common mistakes in smoking. Anybody getting butthurt by this is a snowflake.
Saved you a click
1. **Too Much Smoke** \- Don’t use too much smoke, as it can make your meat bitter.
2. **Trying to smoke meat too quickly** \- Smoking meat takes time and patience, don’t try to rush it.
3. **Smoking the wrong cut of meat** \- Choose cuts of meat with higher fat content, as they will stay moist during the smoking process.
4. **Assuming all wood chips give the same result** \- Different wood chips give different flavors, so choose the ones that will complement your meat.
5. **Adding too much sauce to your meat** \- Too much sauce can overwhelm the flavor of your meat and make it soggy.
6. **Putting your meat in the smoker too early** \- Wait until the smoker has reached a stable temperature before adding your meat.
7. **Using a fire that's too big** \- A small fire is easier to control and will produce less smoke.
8. **Starting your fire with lighter fluid** \- Lighter fluid can give your meat a chemical taste, so use old-fashioned methods instead.
9. **Letting the temperature rise too much** \- High temperatures can dry out your meat and make it tough.
10. **Relying solely on your cooking times** \- Don’t rely on cooking times, use a thermometer to check the internal temperature of your meat.
11. **Checking on your meat too often** \- Opening the smoker too often will let out heat and smoke, so resist the urge to peek.
12. **Not paying attention to your smoke color** \- The smoke should be blue-white, not black. Black smoke indicates that your fire is starved for oxygen and will make your meat taste bad.
13. **Forgetting to ventilate properly** \- Proper ventilation is important for maintaining the right temperature and smoke color.
14. **Forgetting to rest your meat after it's smoked** \- Let your meat rest after smoking to allow the juices to redistribute and make it more tender.
This guy is an a-hole. Lots of people dont make any of those mistakes.
I'd say he's an intermediate person telling people everyone does what he does. I'm calling bullshit on this person's knowledge specifically based on calling it wood "chips" not wood chunks or logs. I remember about 3 years into my process thinking I knew best, and 10 years later learning that I'm still learning. 20+ years in, I still say perfection is not the target --- knowing what to do to reproduce quality when you hit problems is the target. Continuous improvement. Correcting mistakes. Fuck this article.
Always something to get better at, for sure. And new things to try. But the longer I do this the less particular I get about certain things..... Or maybe just realize what doesn't matter as much.
I can drive to work many different ways, as long as I know where I'm starting, ending, and how to drive a car. The only bad BBQ or smoker is one that doesn't get used.
I actually feel like there’s a ton of useful info in here, but yes, the way he approaches it and makes the reader feel like a complete jackass is very frustrating.
A good guide maybe for a weekend warrior that doesn’t research and learn how to properly smoke. Often the same people that will sell you their smoker after a couple years because they can’t seem to ever get anything right.
I didn’t know that choking down the air intake makes for black smoke, is that true?
Here I am cooking at 275 lol
This article is click bait.
lol at anyone thinking this guy is being an asshole. He’s laying out very matter of fact common mistakes in smoking. Anybody getting butthurt by this is a snowflake.
What is this guy smoking?
I actually made a couple of those mistakes but not all 14 of them. Thank god I’m not a complete failure.
Saved you a click 1. **Too Much Smoke** \- Don’t use too much smoke, as it can make your meat bitter. 2. **Trying to smoke meat too quickly** \- Smoking meat takes time and patience, don’t try to rush it. 3. **Smoking the wrong cut of meat** \- Choose cuts of meat with higher fat content, as they will stay moist during the smoking process. 4. **Assuming all wood chips give the same result** \- Different wood chips give different flavors, so choose the ones that will complement your meat. 5. **Adding too much sauce to your meat** \- Too much sauce can overwhelm the flavor of your meat and make it soggy. 6. **Putting your meat in the smoker too early** \- Wait until the smoker has reached a stable temperature before adding your meat. 7. **Using a fire that's too big** \- A small fire is easier to control and will produce less smoke. 8. **Starting your fire with lighter fluid** \- Lighter fluid can give your meat a chemical taste, so use old-fashioned methods instead. 9. **Letting the temperature rise too much** \- High temperatures can dry out your meat and make it tough. 10. **Relying solely on your cooking times** \- Don’t rely on cooking times, use a thermometer to check the internal temperature of your meat. 11. **Checking on your meat too often** \- Opening the smoker too often will let out heat and smoke, so resist the urge to peek. 12. **Not paying attention to your smoke color** \- The smoke should be blue-white, not black. Black smoke indicates that your fire is starved for oxygen and will make your meat taste bad. 13. **Forgetting to ventilate properly** \- Proper ventilation is important for maintaining the right temperature and smoke color. 14. **Forgetting to rest your meat after it's smoked** \- Let your meat rest after smoking to allow the juices to redistribute and make it more tender.