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This page is all about barbecue tips...
But it's so much more than that! After all, what is a tip? It's a piece of confidential advice or inside information. A helpful hint.
But I want you to get so much more out of this than just a bunch of barbecue tips. My goal is for you to become a top notch pitmaster! This page is designed to do just that! Everything you need to know to become a barbecue pit master will be contained within this page and the pages that link to it.
With these great barbecue tips, you will discover;
So, let's get started with the barbecue tips...
The basic concept of barbecue is simple; Take a tough cut of meat. Season it so it's nice and spicy and cook it over hardwood smoke, at a low temperature, somewhere between 200°F-250°F, until it becomes tender and delicious.
The challenge comes in maintaining that low temperature. Difficult to do with most outdoor cooking equipment like grills, because they are designed to grill, which is a high heat cooking method. This is where a good, reliable smoker or barbecue pit becomes essential.
A barbecue pit and a smoker are basically the same thing, with one exception; cold smokers. These maintain a temperature between 68°F-86°F. Too cold for barbecue. These are used for drying while imparting a smoke flavor. You would use these for preparing items like cold smoked salmon, or gravlax, and beef jerky for example, or for giving food a smoke flavor before cooking it. Since this page is all about barbecue tips, we will not be talking about cold smokers in great detail.
Now back to maintaining the correct temperature for barbecue...
The temperature inside your barbecue pit is maintained by keeping the food far away from the heat source. While a fire burns very hot, if you keep it far enough away from the food, by the time the heat reaches the food, it has cooled down enough to give you the correct temperature.
This is done by two different designs; You either put your fire far below the food or off to the side.
Barbecue Tip - A smoker that has the heat source off to the side, instead of below the food, is known as an "offset smoker".
Critical Barbecue Tip! - How do you know if the cooking chamber of your smoker is at the ideal temperature to make lip-smacking barbecue? You need a good, reliable, accurate thermometer. Most smokers come with one built into them. Make sure yours has numbers on it. Don't use one that has readings like; cold, warm, ideal, hot, etcetera. If it does...replace it with a good, reliable, accurate thermometer with numerical temperature readings. You can also use an oven thermometer inside your smoker. Unfortunately, when you lift the lid, you lose precious heat which lengthens your cook time.
A vertical smoker, simply put, is a smoker that is higher than it is wide.
They usually have racks inside of them, like your oven, and the food to be cooked is placed on these racks. In fact, a lot of these look like ovens. Some are even referred to as "wood burning ovens". Usually these racks are stationary, but some models have racks that rotate the food to help it cook more evenly.
They can be as simple as a barrel or two, with racks to hold the food and a water pan to add moisture and shield the food from the heat, to very high-tech boxes with high grade steel and digital controls. Sizes range from very small, about 15 inches across, to huge barbecue pits used in restaurants that are large enough to cook several small hogs at the same time. They can range in price from about $70.00 to many thousands of dollars.
Most backyard models have one large rack and a smaller rack. Larger models may have several racks to place your barbecue on.
Great Barbecue Tip Regarding Cooking Surface Area - Horizontal smokers can be very simple and relatively small, though even the smallest models have more cooking area than your average grill. Of course, you can get very large horizontal smokers big enough to smoke several hogs at a time.
These smokers can be of a very simple design; two barrels fastened at the ends, with a cutout where they meet, to take the smoke and heat from the fire box to the cooking chamber. More sophisticated and high-tech models are available as well, with automated controls and state of the art materials.
They range in price from about $150.00 and up.
Great Barbecue Tip: When you are purchasing a tool, which is what a barbecue pit or smoker really is, you need to have your end results in mind. This will ensure that you have the right piece of equipment to get the job done the way you want it done, and the way you want to do it.
What Size Barbecue Pit Do You Need?
This is a great barbecue tip that many people overlook; The size of your barbecue pit is one of the most important aspects to consider and this depends on two things; what you want to cook and how many people you are cooking for.
First, what are you cooking?
If you want to cook whole hogs, a small vertical smoker is not going to work for you. Say you're a rib fanatic. A small vertical smoker may not work for you either, because a rack of ribs will not fit into the smoker without being wrapped around a rib rack or being cut to fit.
On the other hand, if you live in an area with limited space, a small vertical smoker may be perfect for you.
Next thing to consider is; how many people are you cooking for?
If you're cooking for just a few people, then your barbecue pit doesn't need to be huge. However, if you like to host parties or you have a large family, you need a bigger smoker.
Barbecue Tip - Does Size Matter? - It's usually better to have a bigger pit, than a smaller one. Barbecue takes a long time. It takes just as long to cook one pork butt, as it does to load up your pit and cook a few more. This also uses your fuel more efficiently. For example; if you're using an offset smoker that burns charcoal, you're going to use a bag or two, maybe more, during your cook. Using 15-20 pounds of charcoal to barbecue one chicken makes for an expensive meal!
I think it's best to load up your barbecue pit, invite your friends and family over and have a great time. You can always save the leftovers, if there is any...
What Barbecue Pit Fits Your Personality?
You may be saying to yourself...Self...What is this guy talking about?!?
This is where ease of use comes in.
Important Barbecue Tip! - You want to select the pit that matches your cooking style or personality. This makes your life so much easier and your cooking experience much more enjoyable and satisfying.
So, you should ask yourself a few questions.
Great Barbecue Tip! - There are devices called "Barbecue Temperature Controllers". They monitor the temperature inside your pit and regulate it to whatever you set it at, within the device's range.
These controllers work by using a sensor, inside your smoker, that is attached to a fan. The fan is mounted to the inlet of your smoker. This fan blows air into the pit to help regulate the temperature. Essentially, it monitors the temperature and stokes the fire for you.
It's not fully automated, because you still have to add fuel to keep your fire going, (fully automated units add fuel for you.) but it does make temperature control much easier.
So, if you like the idea of a wood burning pit and digital temperature controls, then you definitely want to take a look at them.
For a full rundown on smokers, check out my barbecue smokers' page.
This leads us into our next subject of interest...
Here's a great barbecue tip that many people overlook. What fuel does the smoker that you're about to purchase use?
What you should consider is:
By fuel I mean, what you are going to use to cook and flavor your food.
One of the main ingredients in barbecue flavor is smoke. This smoke comes from wood. But not just any wood, it must be hardwood. Soft woods, like pine and cedar, contain resin, which makes your barbecue bitter and foul tasting.
Barbecue Tip - You can use nearly any hardwood when you barbecue. Below is a list of the most commonly used wood in barbecue.
Different types of wood, of course, impart different flavors to the food that you're cooking. Below is a list of the types of wood commonly used in barbecue.
Forms of Wood
Critical Barbecue Tip! - You can purchase the wood for your barbecue in a variety of forms and this may influence the type of smoker that you ultimately purchase, so pay attention, this is important!
Barbecue wood comes in a variety of forms, most commonly;
A Barbecue Tip to Consider When Purchasing Your Smoker - Some smokers can only use one type of wood and that is the wood that was designed specifically for it by the manufacturer. For example; Traeger wood pellet grills can only use smoker pellets and Bradley smokers can only use smoker bisquettes. Now you don' have to buy these items from the companies that make that particular smoker, (Although, they strongly suggest you do! See note below.) but you do have to buy the equivalent product somewhere, from somebody. That's not a bad thing (You can get just about anything these days with a little research, a credit card and an internet connection) I just want to make you aware of this.
Important Barbecue Tip! - Note: Traeger states that if you don't use their wood pellets, you void your warranty!
Having said that, here's something else to think about...
A great barbecue tip indeed!
What's in that wood that you're about to cook your food with?!?
We know that whole logs, wood chunks and wood chips are made out of wood, because you can look at them and see that at one time, that used to be part of a tree, and trees, as we all know, is where wood comes from.
Traeger grills say that their pellets are made from ground wood, in other words, sawdust. The main wood that makes the pellets, let's say hickory for example, is mixed with either alder or oak, depending on the region where the pellets are being manufactured. This mixture is then sprayed with canola oil, for lubrication purposes, and then passed through a die at an extremely high pressure. When this sawdust mixture passes through the other side of the die, pellets are formed.
Here's a video that shows you how they do it.
Bradley smokers state that the way their bisquettes are made is a secret. They do say something about using all-natural products and clean wood.
There used to be a page on Bradley's website describing the bisquettes and how they're made, but it has been removed...
Another barbecue tip; Sometimes when burning these pellets or bisquettes, people have complained about the smell of "green wood". You never want to cook with green wood. When you cook with logs, chunks or chips, it's much easier to tell if your wood has been properly seasoned or not.
The pellets and bisquettes are cheaper to use than wood, unless you purchase wood from a firewood supplier. I can purchase 6 cubic feet of oak wood for $35.00 from my wood supplier. This gives me about 50 or so split logs. I use about four or five for a 6-hour cook. That works out to about $3.50 per cook! Much cheaper than wood chunks or charcoal and you get better results as well!
Money Saving Barbecue Tip! - Remember...Wood is heavy and if you buy it online you will incur significant shipping costs.
The best way to buy wood is to look for somebody that sells
firewood. Many of these sellers have a variety of wood you can choose
from and will deliver it right to your door. The cost depends on the
type of wood you purchase and the area you live in. The more you buy, the cheaper it is.
Great Barbecue Tip: Buying wood that was locally harvested is far cheaper than buying wood that has to be trucked in from someplace else. Where I live, oak is plentiful. It works great for barbecue and is very cost effective when purchased by the cord. Even purchasing a small amount is cheaper than going to the hardware store;
The hardware store in my town sells 1 cubic foot of wood for $25.00. My local wood supplier will sell me 6 cubic feet of wood for only $35.00! A significant savings. If I buy more, it's even cheaper.
Some barbecue pits burn wood, others do not. If your pit uses electricity or gas as the heat source, then this part of the discussion doesn't apply to you.
Types of Charcoal
Charcoal is made by burning wood at a very high temperature, between 840°F-950°F, in an environment, with very little oxygen. It is then cooled. This process removes moisture and volatile gases from the wood. The result is carbonized wood.
This carbonized wood, or charcoal, burns much hotter than wood with very little smoke. The charcoal is also much lighter, 1/5 to 1/3 of it's original weight, due to the removal of moisture during the burning process.
Because of these properties, charcoal is an excellent fuel source for cooking.
Lump Charcoal - Lump charcoal is made by burning whole pieces of wood at a very high temperature with very little oxygen. The resulting product resembles...well...how should I put it...burnt wood! This charcoal is supposed to be made from untreated hardwoods, which is what makes it so appealing to many cooks; it's natural and additive free.
Because of the irregular shape of the wood, lump charcoal may not all be evenly carbonized.
Insightful Barbecue Tip - There is a general consensus that lump charcoal burns hotter than briquettes. I don't think this is necessarily true...
My experience has taught me that lump charcoal burns very hot in the beginning. This may be due to the irregular shape of the charcoal which allows more oxygen to reach the fire.
Once the charcoal starts to collapse on itself, the fire becomes cooler. This does make temperature control more challenging than if you were using briquettes, which produce a more consistent heat.
Great Barbecue Tip! - Ash buildup under your fire can starve the fire of oxygen. Lump charcoal tends to produce less ash. If you are getting excessive ash buildup, raise the grate that the charcoal sits on to keep oxygen flowing to your fire.
Charcoal Briquettes - Charcoal briquettes are made by burning wood at a very high temperature with very little oxygen. This wood could be anything from whole logs to sawdust, or anything in between. Some manufacturers use other organic materials as well, like fruit pits and the shells from nuts.
This wood is then ground, if sawdust was not used, and mixed with coal. The coal is used to produce a hot, long lasting fire. These are the two main ingredients in charcoal briquettes.
Other ingredients include a binding agent, typically some kind of vegetable starch, like cornstarch. Sodium nitrate is used as an accelerant and lime is added so the briquettes will turn white, letting you know when they are ready for cooking.
Once everything is mixed together, it is fed into a press and formed into briquettes. They are then fed into a dryer set at 275°F and dried for several hours until the moisture content is reduced to 5%.
Natural Charcoal Briquettes - What about "natural" charcoal briquettes? Natural briquettes are made, pretty much, the same way as the conventional ones. The main difference is that there are only two ingredients; hardwood charcoal and a natural binder like cornstarch.
These briquettes do not burn like their unnatural cousins because they don't contain coal, which makes regular briquettes burn hotter. They also do not ignite as rapidly because there isn't an accelerant to help them light quicker. They are not hard to light, they just don't ignite as rapidly. They do have a nice, consistent heat once they are lit.
Great Barbecue Tip! - When purchasing any type of charcoal, get as much information as you can about it; how it's made and what's in it. You can do this by visiting the company website, reading reviews about the product and by coming to Barbecue-Know-How.com.
Below is a list of the most commonly used ingredients in barbecue.
It is by no means a complete list, because you can put anything in your barbecue that you want.
It is a list of ingredients that are traditionally used to produce the classic, authentic barbecue flavor that you and I love.
If you follow the links, you can discover how the ingredients are implemented into different lip-smacking barbecue recipes that will delight your taste buds!
You already know that one of the key components to the classic barbecue flavor is smoke. The other main factor is spice. Some of the spices commonly used in barbecue are listed below.
Ground pepper loses flavor quickly. Don't buy it!
Pure ground chili powder from specific chili peppers are also available including...
Great Barbecue Tip - Chipotles will add smoke and spice to your barbecue!
Vinegar - What would barbecue be without a little tang? That's where vinegar comes in. All barbecue sauces start with vinegar and other ingredients may be added. Some barbecue sauces are little more than vinegar.
Barbecue Tip - For more on barbecue sauces, click here!
Vinegar is acetic acid mixed with water. It's produced by acetic acid bacteria, which has the unique ability to ferment ethanol, which is the alcohol in your favorite adult beverage.
Not just any vinegar will do though...
Important Barbecue Tip! - Never use distilled white vinegar for cooking! Substitute white wine vinegar for recipes calling for white or distilled white vinegar.
Cider Vinegar - Made from apple cider. It packs quite a punch and is often the preferred vinegar for barbecue. Excellent for mops, sauces and marinades. Also gives potato salad just the right amount of zing.
Distilled White Vinegar - This is made from distilled spirits. It is not distilled vinegar. It can be harsh and doesn't have much flavor. It's ok to use for pickling. I wouldn't cook with it though. The only thing I ever used it for in a professional kitchen was to clean the flat top! It works great as a cleaner.
Red Wine Vinegar - This vinegar is made from red wine. High quality red wine vinegar can be complex and quite mellow in flavor. Delicious in salads and works wonders in marinades.
Rice Vinegar - Made from rice wine. Very mild. You can purchase this vinegar clear, red or black. The clear or white rice vinegar comes plain or seasoned. We will be using the white unseasoned rice vinegar for barbecue. Perfect for Asian sauces and marinades.
White Wine Vinegar - This vinegar comes from white wine and Champagne. The vinegar made from Champagne is aptly named Champagne vinegar. We will be using white wine vinegar. Works great for salad dressings and anything else calling for white or white distilled vinegar.
Herbs and seasonings enhance and add flavor to your whatever you're cooking. Part of what makes barbecue so lip-smacking delicious is that the meat is usually well seasoned. Here's what's commonly used in barbecue circles.
Important Barbecue Tip! - Granulated garlic is used for rubs because fresh garlic burns easily.
When using fresh garlic, select heads that have firm cloves and have not sprouted yet. Always peel the fresh cloves and crush or chop them yourself. Never buy chopped garlic that is in a jar or garlic paste in a tube. It is tasteless and contains additives to keep it "fresh" and preserve its color.
Great Barbecue Tip! - Garlic has a high sugar content and burns easily. In most recipes it should be added at the very end of sautéing and cooked briefly, about 30 to 90 seconds, until it becomes aromatic. Then the cooking should be stopped or a liquid should be added to keep your beautiful garlic from burning.
Onions are enjoyed the world over because of their delicious flavor. They are easily cultivated, travel quite well and can be stored for months in a cool, dry environment.
Onions come in a variety of colors and sizes. The most common colors are red, yellow and white.
Red onions are usually sweet and are great for eating raw. Some yellow onions are sweet, like Vidalia onions.
Most yellow and white onions are not sweet and taste better when cooked. They add an aromatic quality to dishes that they are cooked in. When cooked they can have a sweet flavor.
Raw onions can be sharp and have a slight burn. Rinsing the onions with cold water removes a lot of the sulfur compounds in the onions. This helps mellow out the sharp bite that most raw onions have.
Using fresh onions will usually get you the best results.
Important Barbecue Tip! - Use only kosher salt! Kosher salt has a milder taste than table salt. It's less salty and has a "softer" flavor. The softer flavor, or lack of harshness, is because true kosher salt is additive free. Some salt that's labeled kosher may still contain additives so read the ingredients list.
Diamond Crystal Kosher salt is used in many professional kitchens because it tastes great and is additive free.
Iodine and anti-caking-agents like sodium ferrocyanide, usually labeled as yellow prussiate of soda (Probably because it looks better on the label than a word that contains cyanide in it!) makes your salt harsh and bitter.
Unless you live in a third world country, you get enough iodine in your diet from eating enriched grain products like bread, pasta and some cereals. Fish, seafood, eggs and dairy products also contain naturally occurring iodine.
The anti-caking agents are not necessary and could be potentially harmful to your health.
Salt does several things in barbecue;
The most important thing salt does is add flavor. It naturally enhances the flavor of whatever you put it on, bringing the flavor of your dish to its full potential. Truly indispensable in cooking!
Important Barbecue Tip! - Wet meat will not brown! The surface of the meat must be dry before caramelization will occur.
If you put wet meat on your barbecue it will just steam until the surface dries, and then the browning process will begin. By that time, it could be too late. Put yourself ahead of the game by ensuring the surface of the meat is dry before cooking.
Meats that have had a rub applied will not be dry. Let the rub stand on the meat for at least an hour, preferably overnight, until the surface or the meat becomes tacky. This will dry the surface of the meat enough to promote nice browning.
Sugar does several things in barbecue;
In barbecue competitions there are four main categories you can compete in;
This website is dedicated to teaching you how to cook these four categories, plus a whole lot more. But we need to get the basics right first. That why we'll be discussing the "big four" as I like to call them.
Critical Barbecue Tip! - Your finished product will never be better than the ingredients you start with. No amount of smoke, spice, sauce and fancy cooking will turn a bad piece of meat into a good one. Always select the freshest, highest quality ingredients you can find and your results will be much better.
General Buying Tips - Whether you're buying beef, chicken, pork or any other kind of animal protein, follow these guidelines for best results;
The "Big Four" Barbecue Meats
Beef - Beef brisket is what is cooked in competitions and served at your favorite barbecue joint. This piece of meat is very intimidating to some people. Especially those that are new to barbecue. Give yourself the best chance at success by selecting a brisket that has a nice fat cap. Also, choose a brisket that has a bright red color and plenty of marbling. The fat should be nice and white in grain fed beef. The intramuscular fat in grass fed beef should have a yellow tinge to it.
Tasty Barbecue Tip! - Larger briskets are usually tastier and have more flavor because of the extended cooking time it takes to cook such a large piece of meat. But you can also get great results with a smaller cut, just don't get one smaller than 4 pounds.
Great Barbecue Tip! - Many grocery stores carry select beef. Do yourself a favor and avoid these tough, poorly graded meats. Shop at a store that offers U.S.D.A. Choice beef. It is much juicier and more tender because the meat contains much more marbling than beef graded select.
Merchants that carry U.S.D.A. Choice meats are...
If you have access to a butcher or you know somebody that can order meat from a restaurant supplier, you may be able to get U.S.D.A. Prime. Most meat graded U.S.D.A. Prime is reserved for restaurants and not available to the general public. Some stores, including Costco, do carry beef that is graded U.S.D.A. Prime.
Chicken - Chicken can be found in what seems to be an endless variety; Natural, organic, free range, etc... When purchasing chicken, select chicken that has a bright, yellow color to the skin. The flesh should be a yellow color with a bit of a pink hue to it. When the colors begin to dull, oxidation is occurring, and our beloved yard bird is starting to spoil.
If the chicken is in a Styrofoam container, make sure there is no blood in the container. Cryovac poultry will contain a small amount of liquid in the bag.
Tasty Barbecue Tip! - Don't buy "enhanced" chicken, or chicken that has had a brine solution injected into it. It is too salty for barbecue because of the rub you'll be using. How do you know if your chicken is enhanced? It will state it on the label. Something like; Juiciness and tenderness enhanced by injection with approximately 8℅ solution.
Barbecue Tip - For a fantastic barbecue chicken recipe click here!
Pork - The glorious, beautiful pig. The focal point of much barbecue. Pork and barbecue are a match made in heaven. Like peanut butter and jelly, peas and carrots, cookies and milk, strawberries and cream...Pork and barbecue go together!
You can purchase pork in a huge variety of cuts and weights; from a single pig's foot to the whole hog, and everything in between. Usually what's cooked in competition is pork shoulder, also known as pork butt. This is what you use to make pork barbecue. From this, you can make the best sandwich on earth; the pulled pork sandwich.
Barbecue Tip - For a great pulled pork sandwich recipe click here!
Barbecue Tip - For a fantastic barbecue pork recipe go here!
When purchasing a pork butt look for one that has lots of marbling. The flesh should have a pink, fleshy color. Avoid pork that is dark or gray.
Ribs - The ribs served to judges at barbecue competitions are usually pork ribs. Sometimes beef ribs are included as an extra category, but the points you get from beef ribs do not count towards the cumulative points for Grand Champion. You may be saying..."I don't want to be Grand Champion. I just want to cook some ribs!" I can certainly understand that. For this lesson we'll be discussing pork ribs.
When selecting pork ribs, much of the same applies as when selecting pork butt; look for ribs that contain plenty of marbling. The meat should have a pink, fleshy color. If buying ribs that are in a Styrofoam container wrapped with plastic wrap, make sure there is no liquid in the bottom of the container. Cryovac ribs will contain a small amount of liquid in the bag. Cryovac ribs will usually have an odor to them that will dissipate after a few minutes.
Barbecue Tip - For an out of this world barbecue ribs recipe click here!
Now that you know about barbecue equipment and ingredients, let's talk about what to do with this knowledge that you're now armed with.
The barbecue theory is very simple; Take a tough, fatty cut of meat. Add some spice and cook it slowly over hardwood smoke until it becomes tender, juicy and delicious. That's it!
The key to this method is to cook it low and slow. This renders the fat slowly, making the meat exceptionally moist. This also breaks down the connective tissue in the meat, turning it into a tender, delicious culinary delight.
A critical factor, when cooking something slowly for an extended period of time, leads us into our next subject of discussion.
Temperature control is a subject that is highly debated in barbecue circles. Many pitmasters work with a temperature around 225°F. I have seen some barbecue cooks, at sanctioned competitions, working with temperature in the 300°F-325°F range.
The recipes on this site are made for the ideal barbecue temperature of 250°F-275°F. Why? Because this is where barbecue happens.
When you cook something at 250°F-275°F, you lose less moisture and you have a much more tender product. Especially if it is a tough, fatty cut of meat. Higher cooking temperatures are used to cook more tender cuts.
Higher temperatures also promote browning. Which is a problem when you barbecue because of the high sugar content in the rubs and sauces.
You see, caramelization of fructose occurs at 230°F, all other sugars caramelize at 320°F. When you cook at higher temperatures you run the risk of burning that beautiful cut of meat. Even though you barbecue at a lower temperature than roasting, the meat will still brown because of the Maillard reaction, which is a chemical reaction between an amino acid and a reducing sugar that happens when heat is applied.
Feel Good Barbecue Tip - You don't have to worry about all the science behind it, just like you don't have to know how a combustion engine works to drive a car, or know how a microprocessor works to surf the internet. Just rest assured that when you barbecue something you get the best of both worlds; meat that is moist and tender inside with a deliciously sweet, smoky and spicy crust on the outside.
How to Maintain the Correct Temperature
There are many ways to maintain the correct temperature and it really doesn't matter which way you choose; the most important thing is to steadily maintain that temperature. When the temperature falls below 200°F, your meat stops cooking. If it gets too cold, it will take a while to raise the internal temperature of the meat. In essence you will have to start over again which adds a lot of extra time to your cook and also makes the meat tough and dry.
Important Barbecue Tip - Every time you lift the lid to look inside your barbecue, you lose precious heat. If the temperature drops and it takes 15 minutes to get it back up, you've just added 15 minutes to your cook time and your guests are on their way! That why I love the saying; "If you're looking, you ain't cooking!" Now you do have to lift the lid if you using a mop or applying sauce, just keep the lid lifting to a minimum, please!
The easiest way to maintain the correct temperature is to use a piece of equipment that is made to do this, that's why a good quality, well insulated smoker is so helpful in making your barbecue life much easier and more satisfying. See the beginning of this page for barbecue tips on equipment.
Great Barbecue Tip - Some instructions for the use of your smoker may not be clear on how to actually maintain the temperature in your new piece of equipment. Here's a great tip; unless otherwise stated in the instructions of your barbecue pit, always keep the exhaust damper fully open and use the intake damper to control the temperature. Closing the exhaust damper will give your barbecue a burnt, sooty taste because of creosote in the smoke. You want a little, because that's where the smoky flavor comes from, but too much will result in a burnt, bitter tasting piece of meat.
Well there you have it. A collection of fantastic barbecue tips
I hope this page has been extremely helpful in your quest for delicious, lipsmackin barbecue.
Critical Barbecue Tip! - The only way to get good at something is to do it. If you want to be a barbecue pit master, you gotta barbecue! So, check out the links on this page and discover how to create some of your favorite barbecue recipes.
Check out the navigation links at the top of each page for more great recipes, information and tips. You can also use the search feature, under the headline of each page, to find what you're looking for.
Now go have some fun and barbecue something!!!