Marknmd

"But we're gonna blast 'em (briskets) with SO MUCH smoke, they're gonna have SO MUCH color. And that tallow that I put in the bottom (of the firebox), actually, is the REASON that they are gonna HAVE so much color. When you burn tallow like this - tallow fat - it burns really really dark. The smoke that it creates is, like, BLACK smoke. Black ugly dirty smoke. AND I know that's another thing, people, you know ... 'You don't want any dirty smoke!' ... Don't worry about the dirty smoke. It is NOT that big a deal. It really is not that big a deal. I do it all the time. Like, I'm not TRYING to cook with dirty smoke, but if it's a little dirty, it's really not that big a deal. I mean, if I did a 14 hour cook WITH dirty smoke, YES, that's a big deal. If it gets dirty in the beginning, or it's dirty for the first like three, four hours, NOT that big a deal at all. So I just wanted to say that.' -Jirby, Goldee's BBQ, August 17, 2021