Article can be found on BBQ Champs Academy – https://bbqchamps.com/how-to-use-wood-pellets/ Featured Photo: thebarkingcowbbq Wood has always been a classic, tried and true fuel source for outdoor cooking and to produce smoke that will flavor your meat perfectly. For a long time, hardwood logs were the only option when it came to using wood when smoking or grilling. …
HOW TO USE WOOD PELLETS FOR SMOKING GREAT TASTING BBQ Read More »
When smoking meats it’s important to choose the right type, size and quantity of wood. It’s crucial to use the right size of wood for your smoker. With a Kamado-style cooker, you want to make sure you are not using too much wood in your firebox. All you need is two or three chucks of …
Join a barbecue newcomer as he learns how to perfectly smoke St. Louis ribs on a pit barrel cooker. Start by seasoning the ribs liberally with your favorite rub. Don’t forget to get the edges! Prepare your pit barrel cooker with hot coals and clean the grate. Place the ribs meat side-up and smoke until …
Storing charcoal in a cool, dry place is so important because direct sunlight is another enemy. Charcoal is created from wood chunks or particles that have been super-heated to leech all the moisture and hydrogen out of them. The shelf life of good charcoal is indefinite if it’s stored in a way that avoids …
Legendary pitmaster “Big” Moe Cason demonstrates how to start a fire for your barbecue pit that burns great in this video presented by Academy Sports + Outdoors. Whether you’re using a Kamado-style grill or an offset stick smoker, you’ll find this technique works well for the everyday cookout. First, fill your charcoal chimney with B&B …
When making Brisket Burnt Ends, B&B Pro Team member Darian Kosmo advises to make sure to use just the point, not the flat. If you can’t find a point, ask your local butcher to prepare it for you. If you can, grab a few from your butcher, have them vacuum sealed and prepare a few …
How to Make Brisket Burnt Ends Perfectly, Every Time Read More »
Before you smoke, prepare your brisket properly. Trim away the excess fat and square the ends for a good foundation to apply the rub. Spray the brisket with a little oil to allow the rub to adhere well. Slicing against the grain of brisket will give you tender slices. Moe Cason’s favorite tip to make sure …
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