Day 19: Remembering Our Loved Ones

Hello friends,

So much has been at play this month. We started out the month by launching our current giveaway (Free BBQ Sauce). We began blogging like crazy. (Check it out) We have been demoing at some stores and contests. Memphis in May International BBQ Contest was last weekend. (I got to see some familiar faces there in the BBQ world). All of these things have kept us super busy, but you guys have kept us motivated. We love BBQ and to see that you do too makes us very passionate!
We want to show our appreciation of your support, and do so in remembrance of our father who accomplished so much in the world of BBQ. Dad loved cooking in general, and he loved people. Click here to learn about who our father was.
Alongside our father, we also want to take this time to remember all the men and woman who have died for our rights in this country. We are here because of their ultimate sacrifices, and it is important to remember that, and not take everything for granted.
While you are cooking out on Memorial Day, enjoying some wonderful BBQ, or chowing down on some grilled burgers and hotdogs, remember what the day is about.

Thanks for your continued support!

Michael Quessenberry

Coupons:

‘JIMFTW20’ FOR 20% OFF OUR ORIGINAL RECIPE BBQ SAUCE
‘THEBRAVE’ FOR 10% OFF EVERYTHING IN THE STORE EXCEPT COMBOS

Day 18: 5 Simple Ways to Upgrade Your Product Demonstration Booth

Over the past three years it has been apparent to us that your presentation game must be on-point if you want to boost sales in local and regional grocery stores and specialty shops. As we’ve grown over that time, we’ve begun to see other local barbecue sauce companies take notice and follow our lead. Going from coolers and the ever so familiar off-white, light pink, and greige (gray-beige) crockpots with the little flowers on the side to mirror finish serving dishes shows just how important it is for barbecue sauce startups to stay relevant, appetizing, and approachable. Without anymore delay, here are five things you can do today to stay relevant in your local grocery stores and marketplaces.

 

5. Boast the Benefits, Don’t Baffle With Bullshit

Early on in our demonstrations at grocery stores there were two idealogies about how to best approach potential customers to try the product. As it turns out, most customers are smarter than the average bear and can smell bullshit a mile away. Who knew? You can boast and brag visually using trophies and/or banners without constantly reminding the customer how good you really think you are. No one likes a braggart and they especially don’t like one that initially approaches them with a loud and abrasive claim regardless of merit. Rather than asking the customer if they’ve heard about your recent accolades or publications, ask them if they’d like to try a free sample of the goods. That is what you’re there to do after all; sell your products.

 

Pro-tip: set up a table with a trophy or two (if you have them) but don’t focus on the trophies. Focus on the customer and the sample.

Let the products speak for themselves. No one’s ever heard of “Meatwave Magazine.”

 

4. Interact on a Personal Level.

So many of your customers will remember you and unfortunately you may not remember all of them. It’s a tough line to walk because you don’t want to offend anyone, but you have to interact on a personal level that engages. Talk with the customer as they’re trying the product. Ask them what they like or dislike most about your product while they’re tasting it. You’ll create a level of respect and integrity with them and it will help you create lasting bonds with your customers. It also serves well for feedback. Customers that are comfortable will be candidly honest with you.

Pro-tip: Check the contents of the customer’s cart. See some kind of meat? Offer the right product for it. Start a conversation and then offer a sample.

Thank you for coming by our demonstration today. Let us know how we did. If you are on Facebook, be sure to search for us and like our page. You can leave feedback there as well.

3. Conserve But Don’t Go Skimpy on Samples.

When’s the last time you ate a cracker with barbecue sauce on it and thought to yourself, “I really need to get a pack of saltines to go with this sauce. It is soooo good! I can’t wait to get home and drizzle this on some crunchy crackers!” I would venture a guess that you probably haven’t ever knocked down the grocery store door to get to some crackers when you’re thinking about barbecue. Your customers aren’t thinking that either. Serve them up some pulled pork cooked and served with your products. Get the taste in their mouth and the sale will follow.

Pro-tip: Use restaurant squeeze bottles with nozzles for accurate and conserved application of the sauces.

Save the crackers for a last ditch effort if you’ve run out of meat.

2. Vegans, Vegetarians, and Hipsters OH MY!

We never wish to alienate anyone during a demo, but as the old saying goes, you can’t please everyone. Now that being said, some folks are spending time and money on crackers, kale, jack fruit, and other substitutes for meat. We encourage all people to try our products and for the most part are fairly friendly to special dietary needs, but we never lose sight of our industry and that is barbecue; smoked, flavorful, and delicious meats with a sweet and tangy flavor profile. When you start chasing niche markets while losing sight of your bread and butter customers it becomes a slippery slope that can be hard to overcome. We welcome all people to use our products, but it is difficult for us to begin tracking all of the dietary needs and fads as they come and go. Expect pulled pork, sauce, and rub at our demos.

Pro-tip: Avoid confrontation with PETA and other activists by offering fruit as an alternative. If that doesn’t work, refer to the store manager for assistance.

A quick upgrade is to offer a fruit such as an apple slice instead of crackers. It is juicy and accents barbecue seasons and sauces quite well for those who won’t eat meat.

1. Presentation is 9/10 of The Law

No one wants to eat BBQ from your grandma’s crockpot and they especially don’t want to eat it from your tailgating cooler. While these are great for tailgating and making things portable, you’re here to make a first impression that lasts. We were guilty of using aluminum pans in coolers to keep the meat somewhat warm, but after you open the lid a few times the heat is gone and the condensation starts to dry out the meat.

 

The logical solution is to get a warm dish that will keep the meat moist, warm, and tender. So get a crockpot right? Well that can work, and it does in a pinch, but what if you’re outside or yards away from a power outlet? What if your crockpot looks like something that should be on “The Antiques Roadshow?” What if you have bright orange extension cords looking like a construction site? Are you sending the right visual message? Probably not. Ditch the crockpot for a professional chafing dish with portable fuel burners, some silver flatware, and while you’re at it, throw in a fitted table cloth with your logo on it. We’ve seen other demo booths follow in our footsteps to give a professional “you got your shit together” look with a simple fitted table cloth and some silver flatware.

Pro-tip: Chafing dishes are an expensive but necessary tool that will give your game some much appreciated next-level respect from customers. It will speak for itself. People can’t help but look into it like a mirror. If you’re serious about your groundgame in local grocery stores, you’ll buy a chafing dish right now and keep the crockpot in your kitchen.

Day 17: So… We Found Another World Championship That Dad Won? Who Knew?

Upon doing a ton of research lately on the history and origins of 1980’s pioneering barbecue championships, we found out a few things that even we didn’t know about Dad’s past wins. Unfortunately back in the late 80’s or maybe early 90’s, Dad’s trophies were on display at a buddy’s restaurant and it burned completely to the ground. It included several top place wins at Memphis in May as well as other contests around the mid-south. (I’ll do more research on that later to establish the what, when, and where of the restaurant). All of our lives, we were told that Dad was a two-time champion, receiving top honors of the 3rd and 5th International Cooking Competition in Lisdoonvarna, Ireland. While this is a true statement it seems that we all, including my mother, let one slip through the cracks that was a much more recent victory, and from Memphis in May to boot.

 

Through research online, it became apparent that Dad won the World Championship in Ribs either in 1993 or 1994 at Memphis in May. The book, “Down Home Cooking” by Reader’s Digest (ISBN 0-89577-646-4) lists a recipe and excerpt from an interview with Dad called “Arkansas Slabs of Ribs” which states “Jim Quessenberry, grand prize winner in the Memphis in May World Championship Barbecue Cooking Contest, slowly smokes pork ribs on a barbecue for several hours. For faster cooking, roast them in the oven then finish them on the grill.”

EDIT: To my knowledge, Dad’s biggest win at MIM was a 2nd place win in whole-hog sometime in the 1980’s, but this sheds new light on a trophy that may have been lost to time and or a fire. According to my mother, Dad won Grand Prize in a ham cooking contest and this may have been what the article alluded to without expressly mentioning ribs. I have seen one website claiming that Memphis in May was won by Apple City Smokers in 1994 with ribs, but another team took shoulders in 1993 which could lead to the possibility that there was a place win in 1993. One thing’s for certain, he won a category in Memphis in May with top honors and that’s a feat in and of itself.

Day 15: Five Things You Should Know About Charcoal

We’ve all had our experiments with wood, charcoal, and even gas when cooking outdoors, but did you know that charcoal was originally used for several other reasons including art, medicine, makeup, and metallurgy?

Image By DryPot – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=12649706

Charcoal in Art

Charcoal has been used as a pigment for ages to represent the color black. From the earliest paintings and inscriptions to modern art, charcoal is a favorite among a long lineage of expressionists and artists alike. Furthermore, charcoal is microscopically absorbant and can be used as a pigment for dyes used to create black and grey fabrics.

Charcoal in Medicine

Charcoal is one of a few age old home remedies for dietary and digestive issues. For centuries people of the ancient world all the way to today have used charcoal to settle stomach aches and other digestive issues. It is so popular that charcoal is still used today in pill form to address and treat ailments.

 

Charcoal in Metallurgy

Charcoal is a fairly clean burning fuel when compared to wood and other organic rich fuel sources. That’s because charcoal has been through a process called pyrolysis, which is like fire anaerobics for trees. That means that wood or other vegetation like Bamboo, is heated to high temperatures with the absence of oxygen which consumes the organic matter and water and dries out the vegetation forming a charred black carbon substance we call charcoal. Since the wood has been burned once, the main byproduct, smoke, is cut in half leaving a combustible substance that puts out way less smoke. When you have less smoke, you can forge and weld metals with fewer impurities which allows for a better quality metal. Charcoal has fueled blacksmith forges from the early beginnings of the bronze, iron, and industrial ages throughout today.

Charcoal in Cosmetics

Like the dyes and paints mentioned before, charcoal can be ground into a microscopic powder pigment and used in a wide variety cosmetic products because it is absorbed very well by the skin and has staying power. Maybe she’s born with it? Maybe it’s Royal Oak?

Charcoal in Cooking

Naturally charcoal is a fuel of choice for many barbecue enthusiasts, and it’s American as Ellsworth B. A. Zwoyer… Yep that’s right, charcoal as we know it in the briquet form was invented by Zwoyer in 1897 in Pennsylvania. So 6 years before the Wright Brothers were jumping off of sand dunes with a giant kite, Zwoyer was getting a patent on charcoal, literally one of the most abundant and widely used fuels in the world, because he made it into nice consistent square briquets. And you thought Steve Jobs was a visionary. LOL. This guy reinvented reburning wood and patented it.

It doesn’t stop there though, Henry Ford got into the game and changed it FOREVER. Henry Ford needed a way to recycle and reuse wood byproducts and horsefeed used in his automobile factories so he took the charcoal briquet idea and ran with it. He began producing charcoal and selling it which founded a little company called Kingsford.

So what does all this have to do with Jim Quessenberry BBQ? Well for one you won’t be seeing us using any of Hank Hill’s propane and propane accessories, but furthermore, we prefer to cook most everything with charcoal for a smooth, longlasting, and well controlled fire. I prefer Kingsford, but Royal Oak will do in a pinch. I suppose that makes me a Ford man afterall.

 

Tell you what, why don’t you grab a bottle or two of the good stuff in our shop and share some of your charcoal grilling techniques with us. We’d love to hear your stories.

Day 13: How to Make Your Burgers Go from Ordinary to Extraordinary Using One Simple Ingredient

First, get your fire started. I like to build a fire on one side of my grill to have a side for fast cooking and a side for slow cooking, or a holding area. I will share why later. I usually do my grate cleaning once the fire is lit and everything is warming up as the heat makes it easier to clean.

Next, get a bowl or pan to put your meat into, and then take your meat (preferably 80/20 ground beef) and spread it out by separating it into smaller clumps.

Season your meat by sprinkling salt and pepper on it and mixing it about. At this point many people will mix in a raw egg or breadcrumbs, you can do that if you like, but it is not necessary. The idea is to use the raw egg and/or breadcrumbs as a binder to help make the meat stay together, and the breadcrumbs also make the meat go a little further.

What makes this burger so good is the secret ingredient I use when seasoning and patting them out. My secret ingredient is none other than Sauce Beautiful, I like to mix about 1/2 cup per pound. I mostly just eyeball it. You want the sauce to act as the binder you are looking for, but don’t use too much or the sauce will do just the opposite, and make the meat fall apart more easily.

Then, roll up your meat into balls about the size of the palm of your hand. Then smash the balls into disc being careful not to let the discs split around the perimeter as the patty spread out. I like to make 1/2″ to 3/4″ patties. Some people like them thinner.

When you get your burgers patted out take your thumb and indent each patty right in the center, this will help to prevent the patty trying to return back into a ball shape as it cooks.

At this time, it should be about time to grill these awesome looking patties. you wanna put the burgers directly over the heat. Let the burger cook with a closed lid for about 5 mins per side for medium, and little longer for well done. If you have flare ups be sure to have some water handy to tame the fire. If you try to turn a burger and it is sticking to the grate, it probably hasn’t cooked on that side long enough. once the patties are firm and not falling apart, you can move them to the indirect heat, and add your favorite slice of cheese. I am a pepper jack fan myself. The burgers will continue to cook on the indirect side, and also the cheese will melt.

Once the cheese is melted onto the patty the burger is ready to go onto a bun. I like to toast the buns and then take a burger patty fresh off the grill and place it on a bun. Serve with your preferred condiments, and enjoy! The burgers will be really great tasting and not dried out as the Sauce Beautiful also helps to retain the moisture as the burgers cook. I call it the Quessenburger!

Day 12: Five Common Myths About Internal Temperatures.

What does anyone know about cooking to temp these days? That’s a tough question depending on the crowd. There are lots of myths and facts around cook temperatures that you should know.

Pork Doesn’t Have to Be 165 Degrees

Most if not all poultry should never be consumed prior to reaching an internal temperature of 165 degrees Fahrenheit. Most people are familiar with this as Poultry is often a carrier of Salmonella and when undercooked can lead to extreme illness or even death, but Pork is a different story. Pork on the other hand has a minimum safe temperature of 145 degrees. Pork that is reheated needs only 140 degrees.

Safe Temperatures aren’t always “Done” Temperatures

A big misconception is that the safe temperatures are when the meat is done. This is technically true when avoiding food-borne illnesses but is often lacking in tenderness if the temperature has just arrived. For instance, we cook our Boston Butts to an internal temperature of 190 degrees before allowing them to rest and continue retaining warmth in a cooler. At 190 the bone will slide right out and the pork is at maximum tenderness and moisture. This is just before it rests and we pull and serve.

Chicken Cooked Medium Rare?

No. Just no. This is dangerous and can kill you. Never ever for any circumstance think this is a good idea. Yes there are lots of dumbass people sharing images of “medium rare” chicken on Instagram but this is absolutely careless and dangerous. Never ever do this.

Pink Meat Is Always Undercooked

This is not always a simple yes or no, but for steaks, burgers, and even pork chops, this can be misleading, especially when you’re slow-cooking with smoke. Because smoked meats can turn pink with the permeated smoke in the meat, some people think the pink meat is raw when it is in fact cooked. Just don’t do this with chicken.

Last but Not Least, Rest Times Allow Meat to Cool

In most cases this is simply not true. Resting is a technique that actually allows the warming center of the meat to continue increasing temperature for a few minutes while the outside cools. This is done with steaks, pork loins, and more to reach a desired temperature thus creating an ideal first cut or bite that is cooked evenly and is very juicy.

Day 11: Why Are We Celebrating? Giveaway Announcement

I am nearing the end of this day as I write this, but I wanted to share with you guys why we are celebrating today. If you have read the blog the last few days, you know today is our late father’s birthday, but it is also the go live date of when we took JimQuessenberry.com live in 2016! I’m not going to try to follow Lee’s last blog post because it was really good. So, without further adieu…

We are celebrating by offering a new giveaway! Click Here for Details!

Day 10: Hickory Wood: All the Stats, Facts, and Data You’ll Ever Need to Know

Hello everyone. It’s time for a science and history lesson. First I would like to apologize for the late blog post. I am late by a whole day, but I am here to make that up to you along with a giveaway we’re doing and some other fun ideas. In memorium of my old man on his birthday, we’re out to celebrate with all of our friends and family right here on the website, but first we gotta get the fire started and there’s no better wood to smoke with than Hickory in my opinion.

The Pawchohiccora and the Carya

Hickory Trees are from the genus Carya which means “nut” in Ancient Greek. While I am not up to snuff on the whole of ancient mythologies, I can safely say that Hickory has had a long history of being used for a variety of useful tasks including many different recipes in the Powhatan tribes of Virginia before and during the founding of the British-American colonies. Those recipes used the nut of the Pawchohiccora (Hickory) Tree and included a broth and a pulp used to flavor beans, vegetables, and broths as well as to create flour for breads. The Hickory nut was common all the way until the 19th century for cakes, breads, and cookies.

Hickory Smoking

Several years ago my Dad knew what many legends of barbecue have said for generations, and that was the fact the God put the Hickory tree on Earth for a reason, and the reason was that he knew what we were going to do with it. He gave the Texans mesquite because the soil was too poor to grow Hickory. That’s how we’re going to be using Hickory for the purposes of today’s blog.

Hickory has been used for several hundreds of thousands of years for campfires and cooking all over the world. The distinct aroma and savory flavor it produces when used to smoke meat is something many would find difficult to beat in life. The flavor is not as sharp as Mesquite or other hardwoods, but is also not as fruitful or sweet as a fruitwood. Because many consider it a “Fire Elemental” wood, it goes hand in hand with preparing food as well as making tools forged from fire. Compared to “Air Elemental” woods suchs as pine, cedar, and other conifers, Hickory is suitable for a pleasant and slow burning fire. It is dense and very strong under stress. This causes an even and manageable heat for smoking. Hickory when burned produces a smoke that is relatively free of harsh oils and waxy residue. This allows for long cook times without fear of ruining your meat with an overpowered falvor or aroma.

When mixed with a light amount of fruitwood (Apple is a favorite) Hickory produces a salty-sweet smoke that is amazing for bacon, hams, and other white meats such as chicken and even turkey. My personal favorite is a batch of Apple-Hickory smoked bacon with a light glaze of Maple syrup. You can’t beat a candied bacon made from Nature’s gifts to mankind.

Hickory For Utensils

Hickory has qualities unmatched by many other types of wood when it comes to longevity, hardness, durability, and strength. Used as a handle in shovels, pick axes, and other told of labor, Hickory has enough tensile strength to dig or pry anything apart without breaking. Until recently, Hickory was the only wood used in baseball bats and has been phased out for Ash as of late. Many other culinary uses of Hickory include cutting boards, knife handles, wooden spoons, and rolling pins.

Hickory for Building and Woodworking

Hickory is a slow growing wood and has been used far less in the last several decades due to deforestation. It has been replaced by fast growing pines and other easily replaceable trees as a cost effective and somewhat better for the environment building material, but let me be the first to tell you that Hickory built furniture and reclaimed wood holds high value in my book of hobbyist woodworking. It is sturdy and is probably singlehandedly responsible for the old saying “They don’t make ‘em like they used to.”

Conclusion

Hickory is a wonderful wood for utility and smoking barbecue. It also just so happens to be the driving flavor behind our highly sought after steak rub. Before you go, take a look at Jim Quessenberry’s Steak Beautiful.

Day 9: National BBQ Month

Sample Plate of BBQ

Today starts one of my favorite months, the month of May. I love May because it is when the weather starts to warm up, and the BBQ grills start to come out. May is a month where the skies can be sunny and the temperature is neither too cold nor too hot. I say that, but I do live in Arkansas where the weather can change drastically on the day. I remember a few years back, in May, on the East side of the state, it was in the high 60s to low 70s, and in the West side of the state it was actually snowing. “Classic Arkansas”. But generally speaking, May is perfect for BBQing and has been consequently named National BBQ Month.

Classic Arkansas
Classic Arkansas

As for me the beginning of May brings back fond memories because 1.) It meant the school year was nearing it’s end, and summer was in grasp. 2.) My friend, Brad’s pool was about to open up. 3.) The Memphis in May BBQ Contest is about to happen. As kids, Lee and I used to ride around the streets of Cherry Valley, AR on our bicycles with the other kids from our neighborhood. We often times would end up at a friend’s house doing summer activities such as: swimming in a horse trough or creating a huge slip and slide using a water hose, a roll of foam rubber, and some baby oil or dish soap. But, the one day that I always looked forward to was Mother’s day, for the obvious reason… yes… I love my mother. Also, it just so happens to be the day that my friend Brad Benefield’s parent’s open their pool. That has remained a staple for summer time fun for me, even til this day. Brad and his wife Natausha often invite me, our friend Seth, and Seth’s wife Eli to come swim at his parent’s pool once it opens. What used to be just fun in the summer has become a tradition we refer to as Pool-B-Q. Brad’s mother Cindy grills up some burgers, hot links, hot dogs, and sometimes chicken. We typically slather ALL THE THINGS up in some Sauce Beautiful and completely disregard the don’t swim after you eat rule.

During the middle of the Month is when The Memphis in May BBQ Contest begins. This was my father’s favorite contest. He liked it for many reasons. One reason of course being it’s proximity to where we lived, only about 50 mins away, but dad was also fond of Memphis itself. Memphis is a cool town, with it’s strong roots in Blues, Rock, and BBQ. Dad loved music, food, and people, and what better venue than Memphis in May BBQ Festival to be around all of those things? I’m not certain if dad attended the first MIM contest, but I know that he did attend the second one in the late 70s, and all the competitors were under one tent in the Orpheum parking lot. A lot has changed since then. Dad competed there until the mid 90s, receiving a handful of trophies, but what proved to be more significant were the friends he had made in the competition BBQ scene. He made friends with many people who are big names in competition BBQ these days such as Ardie Davis, Carolyn Wells, the late Silky Sullivan, and the late Billy Bones to name a few. Like him, a lot of those friends were defining what we know today as American BBQ, and Competition BBQ.

Ardie Davis and I
Ardie Davis and I

 

What this May brings us besides fond memories, is opportunity. We plan to vend at a several events this year to grow our business, and I have a secret for you guys. We have another giveaway to announce in two days. Details to come… We chose May 3rd because it is dad’s birthday, and also the 2 year anniversary of taking www.jimquessenberry.com live. Keep the smokers rolling and beers flowing my friends.

Day 8: 5 Ways To Improve Your Indirect Heat Cooking Skills On A Small Grill.

So, you wanna improve your skills on cooking indirectly, but you don’t have a fancy offset smoker, no worries. There are a couple of tools and tricks you can use to get the desired results of indirect heat.

#1: Charcoal Basket and Drip Pan:

I often use this method on my Weber kettle grill. The basic idea here is to partition your fire to one side of the kettle using a charcoal basket. Then place a foil pan or sheet fashioned into a pan on the charcoal grate at the other side of the kettle. This will not only catch the drippings of the meat above, but it will also shield direct heat from hitting the meat by providing a buffer between it and the burning charcoal. This method is great for slow cooking ribs without a true smoker. Water can be added to the pan to make the cook chamber atmosphere more humid to aid in keeping the meat moist while cooking.

#2 Build a Brick Wall:

Let’s say you don’t have a charcoal basket for your kettle grill, or you have a different type of grill. No worries the same idea can be applied by setting the coals up at one side of the grill, and building a wall up to the cooking grate with bricks. The wall will provide the buffer between the meat and fire that is desired, and also once the bricks are warm, they will provide consistent heat as it slowly permeates through.

#3: Ring of Charcoal or The Snake Method:

This method is some what new to my bag of tricks, but i have found it to be very useful when I want to smoke a Boston Butt, but don’t want to break out the huge smoker or don’t wanna spend lots of money on tons of charcoal to smoke one butt on a larger smoker. If you have a small smoker you won’t need this method, but again if you have a Weber kettle grill or even a cheap burger and hotdog cooking tailgater, you can use this method and put some delicious slow smoke on a Boston butt or turkey or any thing that can fit in your small grill. So here is how you set it up. Take charcoal brickets and neatly stack them around the perimeter of the charcoal grate where it meets the side of the kettle. Leave space between the start and end of the ring so you don’t accidentally burn both ways at the same time. Start your fire on one end and it will slowly burn around the perimeter for many hours, at a nice low and slow pace. You can also sprinkle your favorite wood chips over the ring of charcoal to keep a steady regimen of smokey goodness cooking into the meat. I like to start my fire so that it burns clockwise, it helps indicate what hour of cooking I’m in. After you start your fire. place the cooking grate over it and place your meat in the center of the cooking surface. I like to place Boston Butts it in an aluminum pan, but leave the pan uncovered. It lets the Butt get the flavorful smoke, stay moist because it cooks in it’s own juices, and it acts as a buffer between the fire and the meat.

#4 The Stack Add-On:

There are a few different extensions you can add on to Weber kettles that move the cooking surface higher above the coals for a slower cook. In this type of situation the coals are still under the cooking surface, but not close enough to flame kiss a steak. If you are like me you like the idea of having the versatility of an add-on like that, but never think to buy one. I think it’s funner to create indirect heat using the methods mentioned above.

#5 Electric Smoker:

If you have access to electricity this is one of the easiest and consistent ways of smoking and using indirect heat. The heat is provided from a heating element much like an electric oven, and the smoke is typically created by feeding wood pellets or pucks via an auger or conveyor into the heating element creating smoke. These smokers are nice to have when cooking at home, but are generally not permitted in BBQ contests, as they make things way to easy and consistent. Taking the skill out of it.

I hope you enjoyed this article, as you can see the basic idea is to move the food away from direct heat to slow down your cooking process, and add that wonderful flavor we all love. Come back tomorrow for more BBQ tips, tricks, and stories!

-Michael Q