The trick is to smoke the meat and not make the meat smoke

Dry Run

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I have always been a big advocate of doing dry runs for my cooks. This is particularly true when I'm making something I haven't done before, or using a technique I've never used before. Now you would think that as my experience has increased, my number of dry runs would decrease. This is somewhat true, but there're still good reasons for doing dry runs. I will let a recent cook, where I made cedar plank burgers and cedar planked steak fries serve as an example of the benefits of a dry run. I will go step-by-step through the various parts of the cook and point out where the dry run helped me out during both the original practice run cook and final version 1 week later. After looking at my example, I think you'll see there are many beneficial reasons for trying out some meals ahead of time. Read More...