8-time American Royal Grand Champion Chris Marks gives a Pork rib smoking class at Backyard Bash BBQ Headquarters in Parkville,Missouri.

Chris teaches his classes on a Good-One Smoker/Grills which are provided by Ace of Hearts BBQ. Watch the video here

8-time American Royal Grand Champion Chris Marks gives a smoking class at Backyard Bash BBQ Headquarters in Parkville,Missouri.

Chris teaches his classes on a Good-One Smoker/Grills which are provided by Ace of Hearts BBQ. Watch the video here…

DON’T'S:

• Please don’t confuse it with Grilling - This is one of those rookie things that always separate “hard-core” barbecue enthusiasts from the uneducated public. Remember, grilling is a quick, hot fling you have with a steak, hamburger, or hot dog……..while barbecue describes the day(s)-long relationship you have with a rack of ribs, a pork shoulder, a beef brisket, etc. Much more finesse is required for barbecue, as well as a whole lotta time

• Lighter Fluid - Unless you enjoy the taste of petroleum distillates (i.e. gasoline, kerosene, paint thinner), don’t even try it. Your food is going to have a long time to get acquainted with your fuel source, and we don’t want “smoke” to be replaced by “fumes”.

1. Being in too big of a hurry. Barbecue takes time and patience. You can’t rush it. Figure 1 to 1 1/2 hours per pound for most meats. If you’re tending a wood-burning smoker, figure on adding fuel every 30-45 minutes.
2. Opening the lid to peek too often. This lets out the heat and the smoker will be below temperature. Open the lid only when necessary to mop or move or turn the meat. The meat’s not going anywhere, so you don’t need to keep checking up on it.

A variety of sources on the Internet indicate that all the woods listed below are suitable for smoking most any type of meat, poultry, or fish. The most popular and widely available smoke woods are oak, hickory, pecan, apple, cherry, and alder.Woods to Avoid
Cedar, cypress, elm, eucalyptus, liquid amber, pine, redwood, fir, spruce, osage orange and sycamore are not suitable for smoking. When in doubt about a particular smoke wood, play it safe–don’t use it until you confirm with a reliable source that it’s OK for use in barbecuing.