An Offset Smoker has two chambers. The main chamber used for cooking and a separate firebox that is attached to but OFFSET (hence the name) from the cooking chamber. The fuel, typically charcoal or wood, is placed in the firebox. The temperature is controlled by adjusting the air flow using the damper in the side […]
The BBQ community is a close-knit supportive group. If you’ve ever been in a BBQ competition you know how teams will help each other out. Operation BBQ Relief has taken that support to a new level. OBR is a group of barbequers that show up at natural disasters and prepare meals for those affected and
A Packer Brisket (aka Whole Packer Brisket or Packer Cut Brisket) is a cut of beef that includes both the flat and the point of the brisket. The point and flat are separated by the point muscle. After cooking the brisket it is easy to separate the two parts by slicing through this layer of fat.
A Pellet Smoker uses hardwood pellets for the fuel source instead of wood, charcoal, gas or electric. Is a pellet smoker the same as a pellet grill? Not necessarily, a pellet smoker can smoke but not always grill but a pellet grill can both smoke and grill. Well, some will say that not all pellet
The pellicle is a shiny, tacky thin skin or film of protein that forms while drying fish. When smoking fish it is often brined or cured. The next step is to dry the fish and let the pellicle form. The pellicle is important for several reasons… it helps seal in the moisture, it keeps the
Pig Candy is bacon that is covered in brown sugar and spices then smoked. Basically… candied bacon! I like to throw some Pig Candy on the smoker to have as a snack when I’m doing longer smokes like ribs or brisket. The basic pig candy recipe calls for bacon, cayenne, and brown sugar. Some people
Pulled Pork is what you get by pulling apart a pork shoulder or pork butt that has been slow cooked until it is fall apart tender. Making pulled pork can be as easy as putting some rub on a pork butt and smoking it until it is ready to fall apart (usually around 200 F-205
The Reserve Champion at a BBQ contest is the team with the second most total points across all the BBQ competition categories. The Reserve Champion is the runner-up to the Grand Champion.
In a basic offset smoker the heat and smoke move from the firebox through the cooking chamber and exit out the chimney at the opposite end. The result is that the cooking temperature near the firebox is greater than it is near the chimney. With a Reverse Flow Smoker the heat and smoke travel the
