Everything You Wanted To Know About Smoke By Meathead

[Meathead]

Here's a video on the nitty gritty of smoke, what's in it and how it works.

[Steve B]

Cool. Thanks for posting this Meathead

[jecucolo]

A good refresher!

[Angryfish]

Thanks, great job!

[Davek8282]

Nice refresher but I really enjoyed the obvious passion in the presentation.

[ssennott]

Thanks Meathead lots of good information in the video.

[bbqLuv]

You done good, again.

Big Thank You.

[Mosca]

“Charcoal is for heat, not for flavor.” THANK YOU! We remember this, then six months later it’s like everyone forgot it, and we all start talking about the flavor of Kingsford vs B&B, etc. If you can taste your charcoal, then it’s not hot enough!

Meathead I know you aren’t a fan of kamados, but nevertheless a lot of us use them. Do you have any words regarding lump charcoal, and wood chunks in an environment where oxygen is restricted to the point of preventing open flame?

[PNWBrandon]

Great video! Loved the beer can comparison to prove why adding food cold is the way!