sandro
Full Fledged Farker
https://youtu.be/IAoes7HifIk
Moving forward with the "BBQ YouTube" topic, Jeremy shared this video last night. I'm glad to see that the mantra of burning a clean fire all the time at all costs is slowly but surely waning once Jonny from Goldee's openly stated that there is no such truth, and there never was
Firstly, I feel it's important to give credit where credit is due: it's not an everyday thing that you see people literally admitting to being wrong without beating around the bush and without adding justifications
Secondly, I (and likely many others) can absolutely confirm that, at least when cooking on offset smokers, BBQ produced with a dirtier / smokier fire just plain tastes better, no point in denying so
Having had people like Franklin himself promote burning the cleanest fire at all times for years meant that people like myself would spend 12 hours chasing temps and the color of the smoke coming out of the stack. I'd get concerned at the slightest hint of a dirty fire, walk up to the firebox, and shuffle things around to make it clean again. For half a day. It was not fun, not enjoyable, and outright unpleasant. Once I did away with digital probes and clean fire mantras the BBQ I produced tasted 10x better and I enjoyed every session 10x as much
I once tried to cook a turkey breast with the dirtiest, nastiest white-to-yellow smoke I could muster, and not only did the food taste "just fine" (although I would rather had it less smoky) but to run such a nasty fire for 2 hours frankly required three times the effort of "just letting it be" and let it do its thing where the smoke starts whitish for a few minutes once a new split is added, clears up to thin-blue for half an hour, and goes clean for the last stage of combustion
Ever since I stopped caring about how clean the smoke looked my BBQ tastes so much better. What's your take?
Moving forward with the "BBQ YouTube" topic, Jeremy shared this video last night. I'm glad to see that the mantra of burning a clean fire all the time at all costs is slowly but surely waning once Jonny from Goldee's openly stated that there is no such truth, and there never was
Firstly, I feel it's important to give credit where credit is due: it's not an everyday thing that you see people literally admitting to being wrong without beating around the bush and without adding justifications
Secondly, I (and likely many others) can absolutely confirm that, at least when cooking on offset smokers, BBQ produced with a dirtier / smokier fire just plain tastes better, no point in denying so
Having had people like Franklin himself promote burning the cleanest fire at all times for years meant that people like myself would spend 12 hours chasing temps and the color of the smoke coming out of the stack. I'd get concerned at the slightest hint of a dirty fire, walk up to the firebox, and shuffle things around to make it clean again. For half a day. It was not fun, not enjoyable, and outright unpleasant. Once I did away with digital probes and clean fire mantras the BBQ I produced tasted 10x better and I enjoyed every session 10x as much
I once tried to cook a turkey breast with the dirtiest, nastiest white-to-yellow smoke I could muster, and not only did the food taste "just fine" (although I would rather had it less smoky) but to run such a nasty fire for 2 hours frankly required three times the effort of "just letting it be" and let it do its thing where the smoke starts whitish for a few minutes once a new split is added, clears up to thin-blue for half an hour, and goes clean for the last stage of combustion
Ever since I stopped caring about how clean the smoke looked my BBQ tastes so much better. What's your take?
