Frequently Asked Questions
Got burning questions about barbecue? We have the answers. Here are the most common inquiries we receive from our community of backyard pitmasters.
Should I soak my wood chips before smoking?
No. This is one of the biggest myths in BBQ. Wood does not absorb water quickly; soaking chips for an hour only wets the surface. When you put wet wood on hot coals, it doesn't create smoke—it creates steam until the water boils off, lowering your smoker's temperature. Use dry wood chunks (not chips) for clean, blue, flavorful smoke.
Why is my smoked meat turning out bitter and black?
You are likely dealing with "dirty smoke." If your fire lacks oxygen, it smolders and produces thick, billowing white or grey smoke. This smoke is full of creosote, a compound that makes meat taste like bitter ash and turns it pitch black. You want a hot, clean fire that produces thin, barely visible blue smoke.
How do I know when my ribs are done?
Do not rely on a thermometer for ribs, as the bones interfere with the reading. Use the "bend test." Pick up the rack of ribs with tongs right in the middle. If the meat cracks on the surface and the rack bends into a 'U' shape, they are perfectly tender. If they fall apart completely, they are overcooked (boiled).
What is the "smoke ring" and how do I get one?
The smoke ring is the pink layer of meat just under the crust. It is a chemical reaction between the myoglobin in the meat and the nitric oxide gas produced by burning wood or charcoal. To get a better ring, put your meat on the smoker straight from the fridge (cold meat absorbs more smoke) and ensure your wood is burning cleanly.