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BBQ Theory

The articles below discuss important facts and knowledge that a pitmaster needs in order to master BBQ and smoking.

The topics are more general in type, not specifically a technique or a method to follow, but important topics such as the smoke ring, the stall, wrapping in pink butcher paper and more.

A lamb leg spinning over a wtaer pan, being brushed with a herb brush.
BBQ Theory

The Essential Guide to Using Water Pans — Why, When and How

What benefits to a smoking session does a water pan bring? Some smokers are specifically designed to use them, so they must add something good…right? Yes and no. They have their time and place. Learn below why we use them, and when you should and shouldn’t.

2 chunks of smoking wood on a bed of charcoal.
Brisket

Best Wood for Smoking Brisket, What I Use, and What Others Use

Burning different woods creates different aromas and flavors, meaning you should consider the smoke you use as another food ingredient like any other. Not all wood smokes are suited to every meat, so choose and pair them carefully. With that in mind, here are the best flavor woods to pair with brisket.

Smoking times and temperatures graphic as a featured image.
BBQ Theory

Smoking Times and Temperatures Chart — With BBQ Cooking Tips

A meat smoking times and temperatures chart for all the popular cuts of beef, pork, lamb, poultry and seafood. We show the range of temperatures to set your smoker and the target internal temp of all the different cuts of meat. Bookmark this page to use as a reference again and again!

A selection of large joints of meat and sausages.
BBQ Theory

The Best Meats to Smoke — From Beef to Pork, Lamb, Chicken and More

If you’re looking for a list of the best meats to smoke, you’re in the right place. Below is a long list of delicious cuts of beef, pork, lamb, poultry, and game that, when smoked, become incredibly delicious. Best of all? They’re typically cheaper cuts that shine when treated to low n slow.

Wood chips being added into an electric smoker via side opening.
BBQ Theory

How Often to Add Wood Chips to an Electric Smoker?

Most electric smokers have a small wood chip capacity, so you need to top them up regularly. But how often? Should you even smoke through the whole cook? Can you have too much smoke? OR should you smoke the entire cook? We answer all these questions and more below.

BBQ mop sauce being smeared all over a porchetta on a grill.
BBQ Theory

BBQ Mop Sauce — What is it? What Does it Do? Plus 4 Favorite Recipes

You often see pitmasters mopping their meats partway through cooking. But why? What are the benefits? Is it recommended for all cooks, or only for certain meats, or during the use of specific BBQ methods? Let’s find out, and look at some of our favorite mop sauce recipes.

Close up of brisket with a deep BBQ bark, some of it sliced.
BBQ Theory

What is BBQ Bark? Why Do You Want it? How Can You Get it?

BBQ bark is a wonderfully tasty, desirable, chewy crust that forms on meat after hours of low n slow smoking. So it’s something we really want to aim for, and we can plan and do things to help make it happen. Learn how to get the best bark in the following guide.

Brisket on a smoker.
BBQ Theory

The Stall — What is it? Why Does it Happen? How to Beat it

Learn all about the stall in BBQ, the science behind it, why you shouldn’t hate it, and how to get around it if you so desire. In a short reads time, you will know EXACTLY what’s happening and be guided through wrapping at the right time to cut down on cooking time dramatically.

Close up pork ribs perfectly grilled and sticky with sauce.
Ribs

How Long to Grill Ribs — For Perfect Bite and Texture

Different types of pork ribs take different times to cook. And how hot your smoker is makes a big difference too. And so does how you like them, and the way you cook them! So there’s no simple, fits all answer. However, we have all the answers below.

Smoked brisket, sliced in two with one half on top of the other.
BBQ Theory

How Long Does Smoked Meat Last — If Refrigerated or Frozen

Smoke is known as a preservative. So, after you’ve hot smoked some meat, how long can you keep it in the fridge before it spoils? How about in the freezer? Surely if smoke is a preservative, it will last for a long time before spoiling? We answer all your questions below.