I don’t like the term Smoked Food – I much prefer the term BBQ. Lots of people over-smoke their meat. Smoke should be just one ingredient, one flavor. When you bite into good Q, you should taste three things: The Meat, spice in the form of rub or sauce, and a kiss of smoke. No more. If it is sooty tasting – or a ‘smoke’ finish, that is not good.
Our BBQ is cooked in our rigs – the wood is just a bonus. Billowing white smoke is NOT what you want to see – thin, blue smoke is how we roll. That insures a complete combustion of the wood – which is healthier – and a great taste.
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