VIDEO- Dr. Greg Blonder: "Wood, Smoke, & the Smoke Ring" (1hr:39m)

[David Parrish]

This IS the link to the seminar. Go to the original post at the top of page 1 and you'll see the video box. It'll just be a black screen with a play button in the middle until the time of the seminar. Go ahead and hit play now and the video will start automatically for you.

[gt651]

Got it - thanks

[TheFienshmeker]

where can i find the video?

[TheFienshmeker]

where can I find the video to watch? I logged on but can not find the link to follow

[Jon Solberg]

http://pitmaster.amazingribs.com/forum/grad-school-seminars-with-pitmaster-professors-aa/dr-blonder-wood-smoke-and-the-smokering/30410-dr-greg-blonder-back-by-popular-demand-on-wood-smoke-and-the-smokering

[compman]

Didn't Tuffy Stone say on the brisket seminar that he brushes the brisket with an olive oil? Wouldn't that prevent the smoke penetration?

[David Parrish]

Check out this link to post questions during the seminar: http://amazingribs.com/pitmaster_clu...r_blonder.html

I went ahead and posted your question for you.

[gt651]

So what is the best way to build and maintain a charcoal fire in a standard UDS type smoker?

[blowfishbbq]

great session!

[David Parrish]

great session!

Agreed!

[DWCowles]

Listening to this seminar makes me prouder that I cook with all wood.

[Huskee]

[Huskee]

I learned that a roaring charcoal briquette fire has more NO than a log fire....but logs beat lump. (Actually, between you & me, logs beat all!)

[DWCowles]

Yes I do agreed that logs beat all. After all what do you think the first que was cook with or the first steak was cook over? I'm sure it wast gas, charcoals or lump coals

[DWCowles]

So all the stuff that I have read and heard about letting the meat reach close to room temp before putting it in the smoker was a myth?

[David Parrish]

So all the stuff that I have read and heard about letting the meat reach close to room temp before putting it in the smoker was a myth?

Yes, and Meathead debunks that myth in one of his mythbusting articles. This is a myth that is hard to kill. Many people still believe it today.

[Huskee]

Yep, fridge to smoker. I haven't room temped meat since maybe 2010. I'll even par-freeze some meats like turkey burgers.

[Jon Solberg]

The room temp myth page:

http://amazingribs.com/tips_and_technique/mythbusting_letting_meat_come_to_room_temp.html

[DWCowles]

Thanks Jon, I will eventually get to read everything on AR when time allows. It's hard to read and do my job at the same time plus it wouldn't be safe.

[Jon Solberg]

How true is that! Once we get Amazing Ribs audio books you'll be all set?