Kevin John
TVWBB Member
Thanks Dave, I guess I stand corrected, one of the books that I reference for cooks and recipes is Backyard BBQ: The Art of Smokology authored by Richard W McPeake, Mcpeake goes into great detail discussing smoke and internal temps. Maybe I just misconstrued what was he was implying or maybe he is incorrect.
I do feel I get a good smoke that complements the meats I am cooking and adds a layer to the flavor profile just like adding a marinade, rub, mop or sauce. I still want the meat to be the star of the show.
I do feel I get a good smoke that complements the meats I am cooking and adds a layer to the flavor profile just like adding a marinade, rub, mop or sauce. I still want the meat to be the star of the show.
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