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The history of offset smokers can be traced back to the early 1900s in the Southern United States. Instead of smoking directly over an open fire, people were looking for a better way to slow cook their favorite cuts. What slowly evolved was what we know as an offset smoker and it’s use gave rise […]
Truly we are living in a Golden Age of BBQ. Pitmasters like Aaron Franklin and Rodney Scott have won the prestigious James Beard Award and given BBQ restaurants notoriety and respect long overdue. As the world of BBQ continues to expand across the country and fledgling pit masters chase dreams and open BBQ stands, it’s […]
The Delicious History of Pit Smoked Brisket Smoked brisket is the crown jewel of the smoking world and by far the most delicious cut available. It’s the perfect combination of lean meat and delicious fattiness all crusted with salt and black pepper and smoked for hours. Beef brisket is eaten around the world and every […]
A Brief Beginner’s Guide to Cold Smoking Everyone in the BBQ game is familiar with smoking meat, and more specifically hot smoking. Hot smoking is when higher temperatures are used to cook the meat while applying smokey flavor. It occurs at temperatures from 180 to 250 degrees and up and is the preferred method for […]
The Tangy & Sweet History of Baby Back Ribs Coast to coast, North to South and around the world baby back ribs are a staple of the American barbecue scene. Every city, state, and region have their own way to prepare their smoky bones and they take pride in them. Even in states like Texas […]