Hi there, thanks for the vid, I gave it a like. What you're sayin' was very popular 2-3 years ago but you might take a look at some of Jirby's vids. This is the new school. It seems those old rules about dirty smoke aren't quite correct. You don't want to deliberately cook with dirty smoke, but if you have dirty smoke in the beginning, it's not something you need to stress about. The smoke will clear up as you cook and the splits heat up and the meat will be fine at the end. You don't want to cook with dirty smoke the WHOLE cook, or do it deliberately, but some dirty smoke in the beginning is okay and even beneficial in the short term. Check out Jirby's vids. "It's not that big a deal," he says over and over again. #1 in Texas Monthly. Here's one: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yYPeiEvLSyI.html Thanks again
Oh, but I've run into the new school format and understand it quite well. The "dirty smoke" concept is still a thing. The old or traditional rules, especially in low and slow smoking, hold up pretty sturdy. It also depends on the cooker as well. There is no "new school" there technically isn't an "old school". These are simply different techniques. I've seen the result of both. And the traditional techniques win every single time. Dirty smoke is indeed a thing. And there's no way around that science. It's a big deal if you're trying to be putting out the best results. It's not a big deal if you're just trying new things. Sorry, my guy. I want the best version of my bbq. Not mediocre
Yes, I'll just watch that video. And once again. Hes doing a different technique that is specific for beginning at the start of the fire and smoke. I do not wait 2 hours to get my temp up. My temp gets up in about 30 minutes and then I put my meat on. Everything is cooked evenly It's simply a different method it might work for him. But I do respect the different take on it. Hes utilizing the fire management by burning super hot from the start with beef tallow. That negates the concept burning clean. Almost like a cheat code. But that concept is not new. Matter of fact hot burning a old tradition from the Mississippi Delta style bbq. Its actually used more in the midwest. Burning tallow because it allows the fire to get hotter. And because the fire starts off hotter than normal, it does not matter if the smoke is white. Because he is already using tallow to increase the heat immediately instead of allowing the wood to ember, which is the traditional way to do it again. If it works for him, it works for him. But that doesn't mean that there's a new school lol. What he's doing is a very old technique. But remember my quick tip videos aren't for folks that no the cheat code. I'm teaching traditional methods for simplicity purposes to those that wanna become better pitmasters. The tallow burning or "hot bbq" technique has too much room for error for beginners. Jirby even states in that video where you can go wrong. I appreciate the comment. But my video is still relevant as is his. 2 different techniques
