Welcome to BBQ Smoker Thoughts

Welcome to BBQ Smoker Thoughts! This is my little space on the web where I can discuss, muse, or rant about all things related to BBQ smokers.

I live in Texas and BBQ is almost a religion around here. Texas BBQ is legendary, but it isn't the only BBQ out there. Far from it, in fact. The history of BBQ goes back a long way. It was born from the necessity of poor folks who couldn't afford to buy more expensive cuts of meat. So they found a way to prepare the cuts of meat that most people didn't see any value in. Ribs, brisket, pork shoulder - all considered some of the tastiest cuts these days - were thought to have too much connective tissue and be too tough for consumption. Then somewhere along the way, some enterprising individuals discovered that if you smoke these cuts of meat very slowly and for a long period of time they are edible. More than edible it turns out! They are down right wonderful. BBQ was birthed and has steadily grown in the hearts and minds (not to mention the stomachs) of people worldwide.

With the invention of BBQ sauce the love affair began to grow into legendary proportions. Many folks erroneously think that the only kind of BBQ sauce is the tomato based variety. On the contrary, they is a very wide array of sauce to cover your already mouth watering meat delights. Over on the East coast it is made with a vinegar base. A little further south east there are sauces produced from a mustard base. Some even have specialties, and are intended for pork shoulder or whole hog dishes. Here in the deep south some folks tell me that if the BBQ is done right there is no need for sauce at all (I'm hard pressed to argue that point based on what I have been served here, but I still love BBQ sauce). Different sauces for different folks, I guess.

With as many different cuts of meat that can be prepared with smoking methods and with all the different sauces available there are also many different styles of smoking to get the right texture, feel,and taste just right. There is the direct heat method. There is the indirect heat method. There are multiple models of each style, as well. You can BBQ with the traditional wood fuel or the newer, more modern inventions like electric and propane. You can't forget about charcoal either. So many choices.

Well I'm going to wrap this post up for the time being, but I'll be back around to talk a bit more about one of my favorite experiences in life -cooking on a BBQ smoker.