Let's talk about smoke; there are two primary types of smoke used in BBQ, Wood Smoke and Fat Smoke. Today, we're diving into the latter. Fat Smoke is a sweet and savory aromatic. It is produced when fat renders and drips directly into hot coals. The Burch Barrel is different in that you don't have to use a heat deflector or cook indirectly in order to avoid flare ups. On the Barrel you can quickly adjust your temperature and manage the flare up while adding the ultimate flavor. Below are some general tips for smoking on the Burch Barrel as well as achieving that highly sought after Fat Smoke flavor.
“The kind of flavor I got was something that is indescribable. It's this sweet, smokey, wonderful, juicy, awesomeness and the reason behind it is fat smoke” -Jeremy Yoder of Mad Scientist BBQ