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Noticed a huge shift in how pitmasters talk about wood smoke flavor over the past 5 years, from 'more is better' to 'clean smoke is key'.
I saw a clear change from forums in 2019, where heavy smoke was a badge of honor, to now, where most top competitors say managing airflow for thin blue smoke over thick white smoke is the single biggest factor for better bark and taste, so what do you think caused this shift in focus?
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mary_west1mo ago
Wait, are you saying people used to actually want that bitter, creosote taste? That's wild. Honestly, I tried a rack from a buddy back in 2018 that was like licking an ashtray, and he was so proud of it. @violar35 is right, it's about learning to taste. I guess when more folks started going to big competitions or watching pros on YouTube, they saw the results. Clean smoke gives you that sweet bark, not that harsh burn. It just took a while for the old "more smoke" crowd to catch up.
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avery_flores171mo ago
Yeah, it's like the whole "low and slow" thing finally clicked for people beyond just cooking time. Now we know it's about clean fire management too.
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jana_jones1d ago
Tbh that "licking an ashtray" line is too real. Some folks just thought smoke was smoke and didn't know better. Now everyone wants that clean blue stuff.
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