My granddad had a smokehouse out back. Talked to a old timer at a comp in Kansas City last month and he said "low and slow is just a saying, you gotta FEEL the fire". Hit different hearing it from someone who's been at it since the 70s.

3 comments

3 Comments

Man that's cool but how do you even know when it's ready without checking temps... don't you worry about messing up a expensive piece of meat?

the_anthony2d ago

Buddy of mine met him at that contest last year, said the guy didn't even use a thermometer.

the_anthony2d ago

Used to be a thermometer guy myself, thought that was the only way to really know what was happening in the smoker. Then I spent a weekend with an old pitmaster in Texas who never touched one and his brisket was the best I've ever had, taught me to read the smoke and feel the heat coming off the metal. That whole conversation changed how I approach a fire, now I trust my senses way more than any probe.