Border-style barbacoa for home pits: smoke beef tongue for clean oak flavor, then steam until spoon-tender, peel, and shred for deeply beefy tacos or plates.
A clean, pork‑forward take on fresh (uncured) ham: smoke‑roasted for tender, juicy slices with a mahogany crust. No cure, no pink—just well‑seasoned leg of pork cooked to a precise, sliceable finish.
Skin-on pork belly rolled with fennel, garlic, and herbs, smoked steady for render and finished hot for glassy crackle—without showering the skin in ash.
How to build and manage a clean-burning fire in a kamado at low airflow so your food tastes like wood smoke, not a chimney.
A burn barrel lets you feed your offset clean, already-burning splits for steadier temps and thinner smoke. Here’s when it’s worth the effort and exactly how to run one safely and effectively.
