St. Louis–cut spare ribs cooked at 300°F/149°C, no wrap, for a dark, crackly bark and tender bite. Straightforward fire, clean smoke, and precise doneness checks—done in about four hours.
Collagen-rich beef cheeks take on clean smoke before a covered braise turns them silky and shreddable. This is pit‑barbacoa built for tacos, bowls, and late‑night snacking.
How to run a clean, efficient coal bed on a Texas‑style offset so your pit stays steady, your wood lasts, and your food tastes like smoke—not soot.
Cook the whole shoulder—Boston butt plus picnic—for deeply gelatinous, bark‑rich Carolina chopped pork with balanced texture and vinegar snap.
A practical guide to how pecan, apple, and cherry shape poultry flavor and skin color, plus a baseline smoked chicken recipe to compare woods side by side.
