Myth: Soak Your Wood First
There is no need to soak wood before cooking with it. Water doesn’t penetrate wood. That’s why they make boats from it! Discover the science behind wood combustion, smoke, and the best way to use chips, chunks and logs for smoking and grilling with wood.
Mythbusting: Basting, Mopping, And Spritzing
There are times when basting helps and times when it hurts. Find out how applying liquid to the surface of meat with basting, mopping and spritzing may inhibit the formation of your crust or bark and lengthen cooking time while attracting smoke and improving flavor. It depends on what you’re cooking and for how long.
Mythbusting the Smoke Ring: No Smoke Necessary!
Smoked meats often have a pink layer below the surface called the smoke ring. But you don’t need smoke to create it! It is created by myoglobin, a protein in meat, reacting with combustion gases. Read on to learn how removing the fat cap from meat, keeping the meat moist, and cooking low and slow create the smoke ring.