Barbecue University - Season 2 Episode 5 Where There's Smoke
Where there's smoke, there's flavor. And to many pitmasters smoking is the only thing they consider "true barbecue." In this master class, Steven covers the slight differences between smoking in a smoker, a kettle and a gas grill; the differences between chunks and chips as fuel; and the effect the variety of wood smoldering away in your grill has on the flavor of the finished dish. He demonstrates a range of recipes, from simple Smoked Brats to Memphis-style Pork Ribs, the epitome of barbecue to much of the country east of the Mississippi.
First Air Date: Jan 01, 1970
Last Air date: Jan 01, 1970
Season: 4 Season
Episode: 52 Episode
Runtime: 26 minutes
IMDb: 0.00/10 by 0.00 users
Popularity: 0.6986
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