What were you taught that turned out to be completely wrong?

[Rob whatever]

Learning to smoke meat is a long learning process and I’m all about learning. Part of that learning is to unlearn what you’ve been taught that doesn’t actually work as advertised.

I’ll start. The only good smoke on a stick burner is blue smoke. This advice is everywhere, including all over this site. Aaron Franklin preaches it. Meathead preaches it, as do many others in the BBQ world. Turns out it isn’t true.

‘When I was able to get that clean blue smoke when I first lit up my new smoker, I couldn’t wait to taste the wonderful smoked meat I’d get. But, turned out that my Weber with charcoal and chunks had a better smoke profile, which made the multi-thousand dollar investment seem a little shakey. Once I embraced the dirty smoke - thanks Jirby! - I finally started turning out much better BBQ.

So, myth busted in my view.

Tell me about your busted myths. Or, better yet, tell me why I’m all wrong

rob

[Mosca]

I'm okay with 15 minutes of white smoke, the last little bit before the thin blue kicks in. Over a multiple hour cook it is going to be irrelevant. But that thick gray stuff while the coals come up to temp, that's bad stuff IMO.

[Rob whatever]

I’m cooking with sticks over a bed of fully lit charcoal. I put the meat on once the sticks go on the coals and it takes anywhere from 30 minutes to 60 for the white smoke to run clear. Much better taste to me than running straight clean smoke.

[grantgallagher]

When im using my pellet i put the meat on when i turn it on to get that 15 minute early blast of white smoke as its coming up to temp. Much better imo than just putting it on when it hits temp

[CandySueQ]

Mustard slather is essential to keep the rub on the meat. Not true, but it doesn't hurt to use it.

[FireMan]

Yeah, and fixing water works just a touch better even.

[JHB]

I was taught that tapping the top of a beer can before you open it would keep it from foaming over. It turns out you can't trust a lot of stuff your fellow high-school students tell you.

[Steve R.]

My wife does that to this day before she opens a can of Coke or whatever. Drives me crazy!

[tbob4]

THAT is funny and so true!!!!

[Huskee]

If you cook with all wood, you will understand the desire for thin blue smoke. It's different with different fuels and different cook times. Some dirty smoke here and there is perfectly fine, like eating fast food once in a while won't harm your body, but all dirty smoke with all logs on a 12-14hr brisket cook = bad news. I strongly believe this is what is meant by the pros preaching about thin blue smoke. Developing good habits when using all wood is a sound basis for future smoking.

That said, soaking wood chips/chunks was a big one for me. The next was 165* being safe for pork and 160 for beef.

[Steve R.]

Same, all of the above.

[Rob whatever]

This is exactly what I disagree with.

[Huskee]

Rob whatever are you cooking with all wood? Are you cooking in winter in Milwaukee where some of the exhaust gas is steam and looks like all dirty smoke? Are all your cooks wood with charcoal which unless it's all lit and burning hot is cloudier? Lastly, well maybe you do in fact like dirty smoke, nuthin' wrong with that but it's definitely a minority preference.

[FireMan]

Boilin Wibs & the terrorists win. I’ve never done it, but I know some people do & they aren’t terrorists. Shoot, Inthink MBmorgan showed boilin Wibs lately and he ain’t a terrorist.

[texastweeter]

But aren't terrorists masters of disguise?

[bbqLuv]

Never had a problem boiling ribs. And they're great with the right BBQ sauce.

[tbob4]

But they are on a watch list, aren't they?

[GolfGeezer]

Food related?-that liver is good for you. Just ain’t true man! Smoking related?-that tight temp control yields the best results. Just ain’t true! Cooking related?-that MCS is curable. Just ain’t true man!

[Huskee]

Amen on tight temp control! That's for the pitmasters who are engineers and need that, not me.

[Steve R.]

I’ll start. The only good smoke on a stick burner is blue smoke. This advice is everywhere, including all over this site. Aaron Franklin preaches it. Meathead preaches it, as do many others in the BBQ world. Turns out it isn’t true.

‘When I was able to get that clean blue smoke when I first lit up my new smoker, I couldn’t wait to taste the wonderful smoked meat I’d get. But, turned out that my Weber with charcoal and chunks had a better smoke profile, which made the multi-thousand dollar investment seem a little shakey. Once I embraced the dirty smoke - thanks Jirby! - I finally started turning out much better BBQ.

I believe that's an apples to oranges comparison. Blue smoke is what you want with a stick burner, not only for the smoke flavor, but it's an indication of an efficient fire which makes temperature control easier. The air flow and a few other things are different with a charcoal grill being used as a smoker. Both are good, but different.

*****************

Learning that 225° is not the only acceptable cooking temperature for low and slow was a big one for me.

[Rob whatever]

I guess I should have been more clear. I’m talking about blue smoke on a stick burner. That is the mistake. It’s better when you allow some dirty smoke, otherwise why not use a convection oven oven or a pellet pooper.

[Steve R.]

Rob whatever, gotcha; but I think we will have to agree to disagree on that point.

[tbob4]

I find that thick smoke does not equal dirty smoke and in the wrong lighting I can confuse the two. My upright has two vents and I can dial down the temp by adjusting one or both of them. Right after doing so, I will get a thick smoke for awhile. It is smoke that is building up and adjusting to the new environment. The dark, ugly smoke I get at the beginning of the cook - before I put the meat on. Bark also gives off a thicker smoke.

[texastweeter]

Fat soaks into the meat if you cook it fat cap up.
Domestic pork must be well done
Marinades soak into meat
If your lookin you ain't cookin
Smoking fish will foul up your pit
bones add flavor
you must rest a steak or it will be dry
Never flip more than once
if you use a burger press your burgers will be too dense and dry
leftovers are last up to a week in the fridge
beans don't burn on the grill.

[Jessterr]

All good ones!

[cruiseplanner1]

You got all of mine and then some Tex! I am in my late sixties and I remember in my youth that all meat was cooked until brown. Gives me the shivers just thinking about that now. Thank goodness my wife of 43 years knew better and brought me along on cooking meat properly.

[texastweeter]

cruiseplanner1 wow, 43 years. Congrats!

[Richard Chrz]

“Or, better yet, tell me why I’m all wrong“

Well “If Aaron preaches it, Meathead preaches it, as does most of the bbq world,” and you still feel this way, I doubt anything I say would change your mind.

But hey, you do your bbq.

[Rob whatever]

I will and I do. I know this one strikes a nerve but I’m just going by the results not the gospel.

[Richard Chrz]

Does not strike a nerve with me, we all should cook how we enjoy.

[Andrrr]

I was told, yet never believed, that leaving the avocado pit in guac would keep it from turning brown. Rubbish!

[smokenoob]

I was told to finish my dinner cause there were starving children in China…..Mom shoulda served me a smaller portion and sent them some…..I didn’t want to end up like Panhead John!
a perfect 38

[barelfly]

[captainlee]

Oh boy

[smokin fool]

.....its so easy a 2 year old can do it....
I ain't been a two year old for some time now.

[DavidNorcross]

That there was no beans in chili…..

[tbob4]

David, please do not post right after smokin fool again. Scrolling down you look like the same person. To make matters worse - you have almost the same number of posts!!! Hahahahahaha

[smokin fool]

@ tbob4....one of us should be insulted by that comparision....



....actually its kinda nice to be compared to a good lookin guy like David....

[grantgallagher]

Richard Chrz texastweeter i like beans in my chili and i aint budging. I was also born and raised in scotland and lived in NJ for the last 20 odd years so there is a good chance ive literally never even seen this beanless chili you all talk of