Name:   Tall Cotton - Subject:   The science of the BBQ Date:   3/2/2015 9:56:02 PM

While there is some science to it, smoking good barbecue is more art. You can get the basics form others but ultimately have to work it out to suit your tastes.

As for the "stall", the internal temp quits going up due to evaporation from the meat you're cooking. As the moisture comes to the surface and evaporates the temp is lowered. If it stalls too long the meat can become dry and tough. You can help prevent this by bringing the temp of the meat to 70 degrees or so before you put it on the smoker. The other method to push through the stall more quickly is the Texas crutch, a very tight foil wrap. You must make sure the foil is tight to the meat and has no leaks, Otherwise you still lose moisture. Also, if it stays wrapped too long the meat can get mushy. To keep that from happening you need to cook to temp, not time.

As for the "fancy" smokers, go with whatever you feel comfortable. I use a Masterbuilt Electric Smokehouse with a cold smoker attachment. So far I've had no complaints on the food.

As for Cat, he's a great guy who will help anyone with any boat issues they may have. Whether he can cook or not is irrevalent to his being an all around good person.

Competition? I have offered to come judge any time, or you can come to Center Hill in Tennessee and have a neutral playing field.