Broiling uses intense radiant heat from above to brown the surface of food quickly. It is ideal for thin cuts, melting and blistering toppings, crisping skin, and finishing dishes that already have the interior mostly cooked. AmazingRibs-style broiling is about understanding how powerful top heat accelerates the Maillard reaction and when to use it as a primary method versus a finishing tool. When smoke is involved, airflow, fuel quality, and clean combustion matter because good smoke adds complexity while dirty smoke can turn bitter.
Find out how to setup and modify inexpensive offset smokers such as the Brinkmann Pitmaster, Brinkmann Smoke’N Pit Professional (a.k.a. SNPP), and Char-Broil Silver Smoker to get the best possible BBQ with the least possible expense.
