Here's The Truth Behind The Most Common Barbecue Myths

Collagen conversion, fat rendering or general protein denaturing causes "the stall."

The Truth

Smoking wood in flavorful liquids will make your food taste better.

The Truth

Smoke rings mean flavor.

The Truth

Membranes on food block flavor penetration.

The Truth

Quality smoke only comes from solid chunks of wood.

The Truth

Tars and oil droplets in the smoke create the pellicle and color in the food.

The Truth

The more fat, the more smoked flavor you'll get.

The Truth

Only raw foods can absorb flavor.

The Truth

So long as the surface of your food is moist, aromatic vapors will continue to absorb there and diffuse into the food.

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