More TX BBQ reading from Lucky Peach


 
Good stuff, Chris. Down here in Hill Country, you can't swing a half-full bag of Kingsford without hitting a barbecue joint. Even in remote places, you can still smell a vague scent of burning post oak at just about anytime of the day or night. Thank god for people like Aaron and Daniel for keeping it going.
 
I've seen several BBQ articles recently, read a pretty good one on Austin BBQ and the same up-and-comer "Franklin" was included, sounds like this guy might have a future in BBQ ;) Anyway, so hard reading these living in Vegas as there are literally no good BBQ joints here, there are average ones but nothing that most of us backyard guys would pay to eat at. Need to schedule a business trip to Austin.

Here's an article on Vegas being the place that BBQ goes to die - http://www.eatinglv.com/2015/03/las-vegas-barbecue-goes-die/ I've eaten at the place they highlight and tend to agree with the review.
 
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Very nice articles. What do you think Franklin means when he say, "One doesn’t convect quite the same as the others, but it gets really smoky, so I’ll burn a faster, hotter fire. But another one convects a little bit too much, so I’ll build a slower fire. " What's a faster or slower fire? And how does one do that?
 
Donna Fong said:
Very nice articles. What do you think Franklin means when he say, "One doesn’t convect quite the same as the others, but it gets really smoky, so I’ll burn a faster, hotter fire. But another one convects a little bit too much, so I’ll build a slower fire. " What's a faster or slower fire? And how does one do that?
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Ha Ha. I read that the first time and thought "Wow" without thinking it though. Reading it again I'm still trying to figure it out. My guess is what he really means there is the draw of the chimney? I've got seriously little experience with this with a whopping 2 offset stickburning sessions but I'm going just flat out guess. The faster hotter fire probably burns cleaner with more intake air. On second thought I have no idea.... I guess if you are cooking that much food every day you are going to have ways of thinking about things you are doing without it making sense when explaining it.
 
You crack me up Dustin. Hey since you're in Texas, go over there and ask!! I'm guessing he is talking about drafting and the vacuum that is produced. Maybe it drafts faster with hot temps and slower with low temperature differentials between the cooker and the outside temp. But still, I have no idea what a "slower fire" really means. Maybe denser wood that burns at a lower temperature so the draft doesn't pull through the cooker so much? Not sure.

All that said, draft does matter even to WSM owners. That is, if you use different sources of fuel which can burn at different rates with different temperature outputs. If all I use is kingsford, which is mostly true, then it doesn't matter. But if I use different types of wood with different densities etc, then it can matter.
 
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