Wood, Fire & Smoke

We like using dry hickory with a bit of pecan wood for subtly sweet and aromatic notes that infuse into our meats and tofu. (We never soak our wood, and don’t suggest that method as it can make an acrid tasting smoke)

We also work to avoid flare ups and campfires, so getting a nice bed of coals going and introducing wood as need be is important. Once your wood is in, try not to mess with it either. Let it do its thing in a natural way. This takes practice and trial and error, or so we’ve learned.

We want BLUE smoke, not thick billowing white smoke. Blue smoke makes for a sweeter, more subtly smoky flavor in our BBQ, while white smoke can make your meat taste bitter and like pure smoke with no meat flavor.

How You Treat Your Meat

We make special rubs that are designed for each meat and how they plan to be consumed. We do believe in letting the meat speak, but we also like introducing our own, unique flavor profiles. Our base is a 3 to 2 ratio of kosher salt to sugar with varying spices to create the most well-balanced flavor profile. We also spray our meats with a vinegar and water solution to maintain moisture and incorporate another added layer of flavor through the reduction of vinegar- making it a perfect balance of sweet and tangy while aiming to avoid needing sauces at the end.

During the smoking process it’s important not to move the meats around too much, particularly during the beginning process. When you do this, you have to open up the smoker, causing it to lose heat, and you disrupt the process of creating a proper bark, smoke ring, etc., while also potentially lengthening your cook time for the meat.

We also don’t believe sauces are necessary. This isn’t to say that we won’t have a sauce or two available for those who really enjoy them, but we do feel that when the meat is treated right, and the smoking is done properly, there isn’t a need for sweet, sour, salty sauces. The meat should already have a ton of flavor, and if it was timed and temped correctly and pulled at just the right time, low and slow smoked meats should be tender and super juicy. No need to bog down that beautiful cut of beef or pork with unnecessary condiments.

Patience & Temperature Control

This should probably go without saying, but a proper BBQ done in the low and slow technique takes time! And patience is key in making sure your smoked meat goes through the entire cooking process correctly. This lengthy process involves close eyes on temperature control. Each cut of meat, and even specifically, each size of meat, should be treated uniquely, and smoker temperatures should reflect the individualized attention. In our experience, each smoker has its own set of unique hotspots that can be utilized for various cuts and sizes of meats, and that is exactly what we do with our smoker. We’ve mapped out our temperature differences throughout the cabin of the smoker to determine which meats go where during any given period of the low and slow smoking process. We also make sure to mind our timing and when it’s appropriate to open and close the smoker to check temperatures. But this is all about practice, trial and error, and just seeing what works with you and your smoker.

On the note of patience, we suggest timing getting your meat on the smoker at such a point that allows you to periodically check the temperature while enjoying the company of your friends, family, or getting other food items ready for your own backyard BBQ party.