October 04, 2011
Meat Science

Good, important, science: physicist and BBQ nut Greg Blonder has figured out what exactly causes the "smoke stall," and how to get around it. The result is excellent meat in a much shorter period of time. Anything that makes it good and gets it to the dinner table faster is fine by me!

Posted by scott at October 04, 2011 09:07 AM

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