Inside the Smoker

The Science Behind Smoking Meat

The Science Behind Smoking Meat

Through the process of smoking, foods are tenderized, flavor is added, and many of the poorest cuts of meat are transformed into a rich, delightful meal. Of course, most people are familiar with smoked fish, ham, or bacon. However, in a traditional barbecue, there is indeed a science behind smoking meat. Smoking in barbecues can take as little as one hour or as long as twenty or more hours. And, the temperature at which you smoke the meat is also an essential factor. Not to mention, the correct equipment, such as containers and the type of wood used, is needed for the long smoke. So, before you dive into the world of meat smoking, take some notes and learn all about the science behind smoking meat.

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What is Kielbasa?

What is Kielbasa?

Having originated in Poland, Kielbasa is a delicious food item that is now enjoyed around the world. Nearly everyone has tried this sausage in some form and at some point in time, be it in a dish for dinner or straight off the grill. It is a fun word to say and has a most interesting history. Learn more about Kielbasa, it’s history and how it is made.

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BBQ Lovers Gift-Giving Guide

BBQ Lovers Gift-Giving Guide

Wondering what to buy for the meathead in your life this holiday season? Why not surprise the outdoor cook with one of these gifts for BBQ lovers? Not only are they the perfect presents to make them happy, but you will also eat better as a result! Here is a BBQ Lovers Gift-Giving Guide chock full of helpful hints.

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What is the Best BBQ Sauce?

What is the Best BBQ Sauce?

A little while back we opened a can of worms when we introduced the whole East vs. West North Carolina BBQ subject. We are about to delve deeper into a sticky territory and talk sauce. A BBQ purists will cringe as they see folks […]

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