Toxins in BBQ Fumes Might Be Absorbed With the Skin


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Urine samples revealed the greatest PAH exposure came from eating grilled foods, but skin contact was in second place, followed by inhalation of barbecue fumes. Clothes can help protect you from the smoke, but only for a short period, the researchers noted in a journal news release. More Toxins in BBQ Fumes May Be Absorbed Through the Skin WEDNESDAY, May 23, 2018 When you fire up the grill for your Memorial Day cookout, beware: Those tantalizing aromas hold an underestimated health risk.

Grilling meats at a high temperature can produce cancer-causing compounds called polycyclic aromatic hydrocarbons (PAHs). Urine samples revealed the greatest PAH exposure came from eating grilled foods, but skin contact was in second place, followed by inhalation of barbecue fumes. Clothes can.

Toxins in BBQ Fumes May Be Absorbed Through the Skin When you fire up the grill for your Memorial Day cookout, beware: Those tantalizing aromas hold an underestimated health risk. HealthyWomen Editors. Once fabrics become saturated with contaminated smoke, the skin can absorb high PAH levels. To reduce your exposure to these toxic compounds, the researchers recommend laundering clothes immediately after you are around a grill. Toxins in BBQ Fumes May Be Absorbed Through the Skin WEDNESDAY, May 23, 2018 (HealthDay News) When you fire up the grill for your Memorial Day cookout, beware: Those tantalizing aromas hold an underestimated health risk.

Grilling meats at a high temperature can produce cancer-causing compounds called polycyclic aromatic hydrocarbons (PAHs). Toxins in BBQ Fumes May Be Absorbed Through the Skin WEDNESDAY, May 23, 2018 (HealthDay News) — When you fire up the grill for your Memorial Day cookout, beware: Those tantalizing aromas hold an underestimated health risk. Grilling meats at a high temperature can produce cancer -causing compounds called polycyclic aromatic hydrocarbons (PAHs). Once fabrics become saturated with contaminated smoke, the skin can absorb high PAH levels.

To reduce your exposure to these toxic compounds, the. According to the Centers for Disease Control, more than 13 million workers in the United States get exposed to potentially harmful chemicals that can be absorbed through the skin. Toxins in BBQ fumes can be absorbed through the skin, study shows When you fire up the grill for your Memorial Day cookout, beware: Those tantalizing aromas hold an underestimated health risk.

Grilling meats at a high temperature can produce cancer-causing compounds called polycyclic aromatic hydrocarbons, or PAHs.

List of related literature:

It is also absorbed through the digestive system as a contaminant of food and beverages, and through the skin; however, these two routes of entry are negligible for occupational poisoning.

“Encyclopaedia of Occupational Health and Safety” by Jeanne Mager Stellman, International Labour Organisation, International Labour Office
from Encyclopaedia of Occupational Health and Safety
by Jeanne Mager Stellman, International Labour Organisation, International Labour Office
International Labour Office, 1998

Metals or toxins may cause skin reactions, and exposure to pesticides and other agricultural chemicals has been associated with neurologic disorders and cancer.

“Memmler's the Human Body in Health and Disease, Enhanced Edition” by Barbara Janson Cohen, Kerry L. Hull
from Memmler’s the Human Body in Health and Disease, Enhanced Edition
by Barbara Janson Cohen, Kerry L. Hull
JONES & BARTLETT PUB Incorporated, 2020

In 1932, Cook et al. published findings that pure hydrocarbons cause cancer in mouse skin.

“Hayes' Principles and Methods of Toxicology” by A. Wallace Hayes, Claire L. Kruger
from Hayes’ Principles and Methods of Toxicology
by A. Wallace Hayes, Claire L. Kruger
CRC Press, 2014

There are a variety of compounds including pesticides, polycyclic aromatic hydrocarbons (PAHs), volatile organic compounds (VOCs), heavy metals, photosensitizing agents and toxic plants that can affect the skin of animals by multiple mechanisms.

“Veterinary Toxicology: Basic and Clinical Principles” by Ramesh C. Gupta
from Veterinary Toxicology: Basic and Clinical Principles
by Ramesh C. Gupta
Elsevier Science, 2011

Short Term Exposure: Organic phosphorus insecticides are absorbed by the skin, as well as by the respiratory and gastrointestinal tracts.

“Sittig's Handbook of Toxic and Hazardous Chemicals and Carcinogens, 5th Edition” by Richard P. Pohanish
from Sittig’s Handbook of Toxic and Hazardous Chemicals and Carcinogens, 5th Edition
by Richard P. Pohanish
Elsevier Science, 2008

Burns, J. E. “Pesticides in People: Organochlorine Pesticide and Polychlorinated Biphenyl Residues in Biopsied Human Adipose Tissue —Texas 1969–1972” Prepared for the U.S. Environmental Protection Agency, Washington, D.C., NTIS No.

“Analytical Chemistry of PCBs, Second Edition” by Mitchell D. Erickson
from Analytical Chemistry of PCBs, Second Edition
by Mitchell D. Erickson
Taylor & Francis, 1997

Similarly, irritation and cellular death can occur in cells lining the nose and/or lungs following exposure to irritant vapours or gases such as oxides of nitrogen or ozone.

“Encyclopaedia of Occupational Health and Safety: The body, health care, management and policy, tools and approaches” by Jeanne Mager Stellman, International Labour Organisation, International Labour Office
from Encyclopaedia of Occupational Health and Safety: The body, health care, management and policy, tools and approaches
by Jeanne Mager Stellman, International Labour Organisation, International Labour Office
International Labour Office, 1998

Exposure to these dangerous chemicals can occur by breathing in fumes, direct absorption by contact with the skin, ingestion, direct contact with a mucous membrane, or entry through a cut, abrasion, or burn in the skin.

“Kinn's The Medical Assistant E-Book: An Applied Learning Approach” by Brigitte Niedzwiecki, Julie Pepper, P. Ann Weaver
from Kinn’s The Medical Assistant E-Book: An Applied Learning Approach
by Brigitte Niedzwiecki, Julie Pepper, P. Ann Weaver
Elsevier Health Sciences, 2019

Many organic compounds such as organic phosphate pesticides, solvents, and organic lead compounds can be absorbed through the skin.

“Forestry Handbook” by Karl F. Wenger
from Forestry Handbook
by Karl F. Wenger
Wiley, 1984

Long Term Exposure: Gas and aerosols can penetrate the body by way of the respiratory system, the digestive system, and the skin.

“Sittig's Handbook of Toxic and Hazardous Chemicals and Carcinogens” by Richard P. Pohanish
from Sittig’s Handbook of Toxic and Hazardous Chemicals and Carcinogens
by Richard P. Pohanish
Elsevier Science, 2011

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Bibliography: oktay_bibliography

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  • I just cooked my first ever brisket i was nervous that i would mess it but it turned out awsome 12 hours at 225 on an Oklahoma joe smoker

  • Do you have a recipe for Carolina style BBQ? I don’t love the sweet stuff, that sour, hot vinegar taste is what gets me excited lol

  • Wow! Amazing video! I’m not sure how it took me this long to watch it. Tons of great info here. I am definitely guilty of using too much smoke in the past. A bag of wood chunks last me forever now. I might only get visible smoke the first hour of a cook but I can still smell it for a couple more hours.

  • wanted to do my first brisket for labor day. the “allow substitutions” option on to go ordering will be forever turned off for me. Got a damned corned beef instead. Came out ok, but I’m all but positive the meat wasnt exactly prime. Now i gotta do ribs or pulled pork this weekend to reclaim my dignity

  • How to smoke meat Texas style

    Get meat and season
    Dig pit and put wood in
    Wrap meat in aluminum foil
    Light wood on fire
    Put meat in and rebury for 24 hours

  • My grandpa taught me a rib recipe before he left to Mexico but he uses beer too you should’ve used beer instead of water would’ve gave it a another flavor

  • Hello. I’m fairly new at this, having only smoked around ten briskets since buying a smoker two years ago. My key takeaway from this video was your concept of scaling rest time to cook time, coupled with a split between fast and slow rests. I’ve always taken wrapped briskets directly from smoker to towel-lined cooler, and I’d like to understand more about the thought process behind allowing the roast to drop (comparatively rapidly) to 180F before resting in a cooler. Could you expand on why you’ve adopted this method and what you’ve learned? I’ve never left the probes in or given much thought to resting beyond “let it sit for an hour,” and I’m very intrigued.

  • As someone born in Worcester, Worcestershire, I’d like to congratulate you on your pronunciation of our sauce.

    Fantastic, easy to follow video, I’m going to try your method to smoke a brisket on my gas bbq now.

  • If you cook on your Weber long enough, you will find out that all you said in this video is absolutely correct. Thanks for the video.

  • I just pressure cooked the ribs..30 mins… made a smoke packet.. soaked chips and a a few free dry chips tossed in… then “smoked” on the grill.. may not be true.. however tender ribs.. in about a hour.. and not for nothing better and more flavor than just insta pot ribs.. fyi I actually have a old school pressure cooker. also roasted some corn.. same time.. want to add. Smoke lacking on gas grills.. add a bit of wood.. flavor.. all respect to true smoking.. however one can add wood flavors a bunch of ways…

  • Is it pointless to smoke all 6 hours on a 6 hour cook or can I call it quits after say 2 or 3 hours?

    I love throwing wood in there and smelling the wood burning but I also want to save some money on all this wood I’m burning through…

  • Hey everyone, I have seen some comments disputing that convection-dependent, large offsets take longer to cook brisket. More specifically the issue is this: my belief is that the convection causes more evaporative cooling and therefore extends the cook time. I know this from experience but I have never tried to do an experiment where I attempt to measure this. I’m going to make a video on it and try to hammer this out. If I’m wrong, then I’ve learned something. If I’m right, hopefully it will help clarify what many users of big offsets have experienced.

  • I agree for a pellet grill 275 is too high. I use a pellet and I find what works for mine is I actually spend the first several hours relatively low on the “smoke” setting at 180-200 degrees and that gives it a chance to get more smoke (and flavor and a nice smoke ring) over time than if I just blasted it from the start. Only after I wrap I’ll raise to 225-250, and sometimes to 275 depending on how much more time I want to spend to get it to temp. This usually takes 12-16 hours for a 18lb brisket. I start at midnight and that usually allow for dinner time the next day, or even if it’s done early it can rest for hours wrapped in a towel in a cooler and be piping hot at serving.

    Also important is the pellets. I currently favor Lumberjack Competition Blend from Dicks Sporting goods. It was a pretty big flavor difference from the Traeger pellets from Costco.

    I also agree that even when you hit temp (200-205) you’re not done until you probe the entire brisket up and down with the touch test and it feels right.. i.e. nice and soft like butter, or to your taste. I once made the mistake (after getting cocky from several previously good briskets) of just going by temp, and not touch…and that brisket was much tougher than the family liked.

  • I need this same video, but on a open fire pit barrel. My dad recently got into barbecuing and refuses to follow a recipe, much less any knowledge about this sacred art, i need your help.

  • Anyone have tips for adding more charcoal and wood during long cooks (8hrs or more.) I know the hinged grate is gotta be helpful but how do i add more wood without introducing the acrid compounds that occur while it gets up to temp? Taking the food off the grill and letting it get back up to proper temp doesnt seem like a very good method.

  • I seen your video like a year ago on how to control smoke and it helped me make the best brisket ever thanks bro now all my family enjoys it and it’s hard to keep leftovers for me

  • It would be a treat to learn from this man. What a master of this dying skill of cooking with fire. I can only imagine the logistical challenges that could arise while cheffing an event like this. I.e.-wind, rain, fire hazard, etc. The team makes it look so easy. Thank you Eater for putting this out. If the Michelin guys didn’t give him a star yet they should consider it.

  • 2 hours is the best time. This bs about 12 hours is not only stupid but it will not taste as good as it would if it were FRESH and 12 hours later is not FRESH. I’ve eaten more brisket then most people and we never wait no damn 12 hours that is bullshit.

  • My god. My parents make ribs in the oven but they dodnt remove that membrane and they boil them first. They are so disgusting I need to show them this video so we can stop having that trash.

  • Before I bought my Weber Smokey Mountain, I did tons of ribs on my cheap 5 burner gas grill. They were always popular with everyone I shared them with. You don’t need fancy equipment to make good BBQ.

  • Strongly disagree with your recommendation of Prime Brisket. I have cooked of briskets since 1987 and have never been able to detect any difference in the end product between choice and prime. It’s a particularly bad recommendation to make to beginners who will just spend more while they are learning. I would recommend being more selective about picking out the brisket than it’s grade. Knowing how to pick the right brisket is far more important than it’s grade. I’ve seen some god-awful “prime” birskets in my day.

  • This was refreshingly well made. I just spent an hour or so looking up “Gas Grill Ribs” & your video is spot on (I normally use charcoal). Everyone else had some wacky methods, a lot of it seemed unprofessional, but your method is almost spit on to how I usually make mine from coals. I’ll try your techniques, good video & thanks.

    PS: Central Texas style is the only style:p

  • I tried this. Smoke 8 hours, wrap and cook for 8 hours. While I waited on Peach Paper to be delivered to wrap my brisket I jumped the gun and used baking parchment with great results. When I tried the peach wrap it was great. Holds the moisture, drains the fat makes a nice finished chunk of meat. If you live where its cold buy a welders blanket from Harbor Freight and double it over your smoker to help maintain even heat.

  • This is one of the best videos I’ve seen on any topic in a while. Real suggestions, no longer intro, clear but quick speaking voice, covered different smokers, just awesome content!

  • Ugh.. love your videos, but lost me at letting the rub sit on the meat for an hour at room temperature. Sorry, VERY WRONG… meat only absorbs smoke until around 140F. If you want smokey meat you should keep it in the fridge until very last minute, or put it in the freezer for 20 before putting it into any smoke. That way you will get a great smoked meat.

  • Great vid!!! Was waiting for #12. I still can’t trim a brisket properly. Would love to see an idiot proof ‘how to’ trim. I’ve watched many videos and still can’t get it right. Also, thoughts on fat side up or fat side down? I’m thinking you r fat side down cause spraying the brisket meat would be most accessible that way?? Thought on that also?

  • This young man is growing on me. Wasn’t sure about his videos at first, but now I’ve watched about 10 of them and he really does know what he’s talking about. Keep it up young fella!

  • Great tips. I use an Oklahoma Joe Offset and have done a few dozen briskets in the last few years. I feel the first tip is not precisely stated. More volumetric flow through the smoker doesn’t help “cool it off”. When a fluid (air in this case) is hotter than the workpiece (meat in this case) a higher convection coefficient (more airflow) always increases the rate of heat transfer. The differences in the smokers is really about the proximity of the meat to the actual fire and the resultant temperature gradiant. A large smoker allows you to keep the meat further from the fire and thus at a more consistent temp. Smaller smokers obviously require you to put the meat physically closer to the very hot fire (bad if not accounted for). Higher volumetric flow does help to keep good clean smoke running through. I’ve found cooking slightly hotter (250-300) is ideal for keeping a good clean fire burning. You just need to make sure the meat is far enough from the flame as not to get burned. I bend up aluminum trays to make a double wall thermal shield from the fire box to the cooking grate in my OK Joe. It keeps the most catestrophic radiant heat from hitting the meat directly. Thanks for making this video!

  • Mostly good advice.
    Although it seems you call something out and give a happy medium that covers your butt.

    Backyard cook to “pitmaster”
    isn’t that much.

    Considering blacks invented modern day BBQ with some native influences.

    Some over sea influences.

    I hate when people make an “Uppity “
    BBQ Video.

    BBQ is turning dog shit cuts into something phenomenal.

    You don’t need most of the equipment most yall show.

    Fire, Smoke, Flavor.

    If you know what you’re doing it’ll come out good.

  • Well done. A suggestion: Lose the 2nd camera (the 3/4 side angle), especially on the facial close ups. You don’t need it and it’s distracting.

  • So what about Harry Soo’s emphasis on placing the wood beneath the charcoal to ensure clean smoke and not the smoke you get from open flame due to too much oxygen? Ref:

    With best

  • Adrenaline BBQ in my opinion makes everything unnecessarily complicated. I’ve had great results on BBQ in my Kettle without thinking about all these sciency details. BBQ is science but not an exact one. It’s also an art form. There are many ways to get great results.

    Just practice and learn from experience. These guys make everything sound as if their way is the only way that works.

  • This is definitely one of the more informative and helpful videos I have seen for smoking brisket. This is even helpful for someone who isn’t a beginner. Lots of good reminders and new points about wrapping that I had not considered as well as a more aggressive rest time. I have been sticking with resting an hour across the board unless I finish early.

  • I’ve been cooking awhile; backyard, competition, and some catering in the Texas panhandle.
    Some great info you’re sharing here, and your delivery can be easily understood. ��
    Personally I wrap using baking bags like one might would use on a turkey. Ive had good results using them with many different cuts.
    LoL, the only thing I’d do different; paint that cooker and build a shelf under those doors.
    Great stuff here; keep on smoking!

  • Great video. Taking the scientific approach, do you think a meat surface temperature, or close to the surface temperature, could be used to estimate the cook chamber temperature required? That would seem to account for evaporation cooling and airflow effects. Perhaps not a perfect method but it might help dial in a particular cooker in fewer attempts.

  • so this is what lucifer do every sunday with his demons.

    kidding aside the passion these people show in their craft is very inspiring!!

  • Maybe you could help me with my smoking issue,every time I smoke a brisket or pork it upsets my stomach. I try and keep the smoke at a light blue and tried different seasonings but for some reason when I use my oak it upsets our stomach.

  • Hi, wich Weber is? I have one Spirit 2 E 310 but the temperatura is higher using on burner at minimum. By the way it failed 3 Just weeks after received… great videos.

  • Getting choice or select brisket might not be a choice for me. The store has what it has. I can take it or leave it. End of story Hell their might not be ANY brisket at all. I might have to hunt for it. Maybe literally hunt for it.

  • Awesome video!! All of the points are spot on for smoking a brisket. Wish I would’ve seen this video years ago as it would’ve saved me a lot of time learning it on my own.

  • Watched literally hundreds of videos on smoking meat with charcoal on different cookers. Most are all so basic with very little new and often misleading information. This video actually tells you how to create and control the SMOKE! Finally. Liked and subscribed. Thank you.

  • I usually like your videos, but not sure about this one. I also watch Harry Soo’s video on smoke which appears to contradict what you are saying about smoking.

  • Amazing advice and thank you for being specific on the temperature ranges for what you’re looking for in variance on different sized cookers. Love the video!

  • Amazing Video. Over the past weekend i made 10 out of 12 of those mistakes. I didn’t even want to feed the brisket to my dog. After watching your video you have inspired me to try again. Thank you. Craig….Ontario.

  • One crucial step that Babish forgot to mention:


    I made these ribs for Father’s Day, and the first pack of wood chips I put under the grill burst into flames. Turned out fine in the end, but freaked me out a bit.

  • Thank you. The first one i smoked turned out great. It was a fluke. The last one I did was like shoe leather. Thank you for this.

  • Thanks, great info. You hit all the key points I needed. Will be cooking a brisket today on my Masterbuilt gravity 560. Wish me luck.

  • So should meat off the smoker always be cooled to around 180ish before resting in a cooler? I always heard to just put it right in the cooler.

  • Very helpful. I’ve made briskets for years and had not tried the rest tip. Most I’ve rested is maybe 1.5 hours. I heard once French chefs rest a turkey for as long as it’s roasted, so a long brisket rest makes a lot of sense. Will try that next time. That also encourage starting well ahead of serving time to avoid waiting guests/frustration.

  • I have a question if you don’t mind; is it true that wood such as cherry or pecan should be reserved for poultry or pork whereas hickory and mesquite is best used for red meat?

  • I was just wondering where do you put the foil if your grill have horizontal burners? do you put it on the front or back of the grill? Thanks!

  • Gonna catch hell for this as an outdoor cooking enthusiast but brisket isn’t worth the money in my opinion, I’d rather smoke a pork loin dry seasoned and wrapped in bacon.

  • Yesterday was my first brisket. I separated point from flat pre-cook. I’d like advice. Will the deckel render down if I don’t separate? Also it came ok for my first one. The bark wasn’t impressive I think I can do better. I have a Weber Smoky Mountain 18’’. The flat wasn’t as juicy as I’d hoped, wasn’t dry either but I could stretch the meat instead of quickly separating. So I think I’m in the ballpark, I’ll try minor changes on my next one. Thanks for the tips, will use them.

  • Hmmmm, I was hoping for a bit more explanation on when to finally start cooking and how long it took to finally achieve the clear clean smoke. That’s my dilemma. I’m not sure when to add my protein to the smoker and if I wait 30min to 1hr for clean smoke, will my wood be gone by then?

  • Question for the pros who work cooking and serving brisket:
    When you want to serve Brisket for Lunch tomorrow, when do you start today?

  • Superb video. I really enjoyed that. A couple of questions. With regards to trimming, if you don’t trim and that part comes out dry, can’t you just cut and discard it after you’re done smoking it? I feel like not trimming it gives it more “protection” for the parts that I want to keep. Hope that makes sense. Last question, I have a 18″ WSM so I separate the flat and the point to fit the smoker. Is this a mistake? Is there any drawbacks to cooking it this way? Thank you.

  • I have that same Weber gas grill and love it. I found the best way to make great smoked meats was to purchase a smoker and put it next to the Weber. ��

    Seriously though, very creative. All you truly need is heat and smoke in any box.

  • Taking care of your teeth is a huge part of self-care! Having a healthy smile will make you feel better all around. Nice interview! Another fun episode.

  • Soo, I’m gonna be really honest. Even though I’ve enjoyed watching Beautytap TV, I was a little unsure about Elaine and Jared’s chemistry, and what direction the show would go from episode to episode. Well, I’ve formed my opinion, after I caught myself laughing along with these two about the crazy ingredients found in some skincare products!!! I LOVED their reactions, they seemed genuine and relatable. I seem to enjoy each episode more than the last. I was happy to see Dr Bill on as well!! He and Elaine are right, having a smile that makes you happy (whatever your personal definition is.) can give you all the confidence in the world. Remember! Beauty is what you feel on the inside, which shines on the outside!!!

  • Thank you for your advices. Is it possible to get to thin blue smoke while doing the snake method? Wood will start burning in a domino like style, same as the briquettes, which will delay the fully burn of it (?). I usually put the first chunk in the beginning and when I’ll get thin blue smoke after like 15 minutes I put the meat. But what if I want to get a second chunk? Till it gets to thin blue smoke 30 or so minutes will pass with bad smoke and the meat inside. Is there a way to avoid it?
    Greetings from Greece!

  • This is problematic. Thousands of people buy wood pellet smokers, and it’s pretty obvious to me that the pellets aren’t burning like a campfire log, but smoldering like a cigar. If the pellets were burning, they would be consumed quite quickly (have you seen the tiny little trays used with pellets?). Here’s an example:…what do you make of that?

  • I’ve watched a few videos that made me feel fairly certain that Mr. Rae had read and taken advice from the Dinosaur Bar-B-Que cookbook.
    This video is definitely one that leans that way.

  • Finally i found a video that is gonna force me to unsub…. he used a godawful propane grill. You should have just cooked on that stove of yours thats way better.

  • Awsome stick burner bro!!!! Ultimately it’s all about fire management. Clean fire wins Everytime.

    Kosher salt
    Course black pepper
    Granulated garlic
    Oak wood
    250° “consistency is key”
    Clean fire!!!

  • Good info! Nicely done video! The smoke myth is a big deal, with a lot of people thinking more is better when in all reality, clean smoke is better!

  • I bought an Old Country BBQ pit a couple years ago, then I saw your review on it shortly after. Made me feel better about dropping a grand on it. It definitely has worked out very well. Between Franklin’s and your videos, I have become known for my BBQ among family, friends, and coworkers. Fantastic video here. Buy prime from Costco. My best briskets ever.

  • I knew a lady who used to start her coal with gasoline! Shed pour it out of a cup right into the grill on the coals, i didnt know she did that untill one day she had a lil accident pouring that shit on already lit coal & ended up lighting herself up instead & i asked what happened, she was running around on fire like the stuntman from saving private ryan! Suffered terrible 3 & 2nd degree burns.

  • Thermoworks is 100% legit, not a shout out since there are from here in Utah, but I’ve verified consistent results from their probes, which have resulted in pristine results in my cooks. It’s true, you get what you pay for. Anyway, back to these tips on brisket, they are on point for sure! I’ll be using his pointers in my future cooks, a great find from watching my go to guy Malcom Reed!

  • So do you add the wood chunks after the charcoal smoke has died off or do you add the wood chunks with the charcoal and then wait for all the smoke to die off? Is so how is there any smoke flavor from the wood once it’s burned out? Thanks

  • I loved watching this video… you are really good at speaking and presenting information in a capturing way.

    I bought a Weber Smokey Mountain 14.5″ a couple weeks ago, and accidentally told my wife to buy a brisket for me to smoke when I meant a pork butt. That’s how inexperienced I was. Of course, I always do as much research as I can before trying something new, and so I did with the brisket, but there were still things I wish I had known going in to it. The flavor was great, I had a pretty good bark, but the meat was not very tender, especially working towards the point. I am looking forward to my second attempt, and your video here brought up some great pieces of advice for me to apply on the next round.

  • So if I want to get my wood burning hot for a cleaner smoke, yet cook at 225-250, should I use less charcoal and keep my vents open wider?

    Currently I use a 2×2 charcoal snake. Maybe I’ll go to a 2×1 instead… But if I did that, I’d end up lifting the lid more often to add fuel, which is not desirable.

    What to do…

  • Hi, if I follow the instructions of the slow n sear and place my wood chunks on top of the briquettes and wait to reach a proper temperature to cook some ribs, only the first piece of wood will be smoking. Let’s say I wait for the “blue smoke” and I place my ribs. As the cooking continues, briquettes will ignite other briquettes and the next wood chunk will start burning and produce white smoke. How can I smoke for 2 or three hours without getting any of the white smoke? Thanks


  • What about a Recteq 2500BFG? It’s a very big pellet grill. I find it takes a lot longer even though it’s set at the same temp as my smaller 700 Bull. The 2500 has 2 stacks and a large pellet pot.

  • So the charcoal fire in a Slow N Sear can maintain 650-750* F ( the range stated for clean smoke) and still allow low and slow cooking on the other side of grill?

  • You many not need to refill the wood chips since the meat only soaks in the smoke in the early part of the cooking process. Once the outer layer of the meat is cooked smoke does not penetrate. I will frequently start cooking on my charcoal smoker then switch the meat to an oven or gas grill after about 2hrs bc my smoker doesn’t hold temp. I’ve actually found the keeping the meet in smoke the whole time can give it a bitter taste. This hobby is a craft so find what works for you just sharing my experience

  • Where can I get some consistent 2-3″ wood chunks? Love the channel and just got your slow n sear but have only been using wood chips need some chunks to be able to place on the slow n sear. Sorry if this has already been talked about in the thread I haven’t found it

  • I think the Weber premium kettle is the most versatile cooker you can buy… well done video I agree with everything you discussed especially the color of the smoke…it’s sad that some people disagree with me on this and prefer a bitter creosote taste��

  • I am so torn between this setup and the Weber Smokey Mountain. Can this setup maintain a steady sub 225F cooking temperature? If so, how about w/o water?

  • I know I don’t run anything but can I ask for more videos like this (cooking), and less beating me over the head with Vox nonsense?

  • Great video. I’m just starting to learn how to smoke meat and you have a lot of sound advice.
    Thank you for sharing your do’s and don’t’s

  • I’d love to hear more about how he draws inspiration from different cultures in what looks like such an American looking style of cooking

  • Two of the largest myths that are incredibly pervasive in smoking food even among otherwise great grill masters:

    Fat Cap up will allow the fat to soak into the meat.
    Soaking wood, or wood chips in water makes them last longer.

    Put a paper cup on your gas stove, add some water, and fire up the burner. You’ll boil the water out of the cup before the cup burns. This is because water boils at 212F and wood combustion is from 550 to 600F. That wet wood isn’t going to do a thing until every ounce of water has been boiled out of it. What’s actually happened is you’ve lowered the temp of your coals and created a stage in the combustion process of your wood where it needs to come up to temp, both of which result in an acrid creosote filled smoke that will make your food bitter. Once every bit of water has boiled off, THEN it will begin to burn, but not before. Don’t do it, if you feel you need humidity put a water pan in the grill.

  • Ryan, when loading a Slow & Sear with say 20% lit and 80% unlit charcoal for a low and slow cook, does the unlit charcoal emit unwanted white smoke during the cook when it starts to ignite?

    Also, what’s the difference in smoke between a kettle and a kamado grill?

  • Disappointed there was no explanation on method on how to get the slow and sear to clean smoke. This was a generic explanation that would work on my stick burner but no tips on the slow and sear.

  • Great video, wish I saw this two years ago but good to know I’ve reached the same conclusions independently through trial & error! I would add i tend to keep my top vent wide open and adjust the bottom to just barely cracked and approach target temp before I start shutting off the top vent

  • Just got a new 26 inch Weber. The larger slow and sear is on my list. You going to make it 2 piece like the 22 inch one some day?

  • Thanks for the vid, I am the griller/smoker in my house so I appreciate your channel name haha I have a smoker at home, but I’m going to Colorado soon and someone wants me to smoke meat with only a gas grill, so thanks for the tips!

  • Just made this. Used a little more spice for a tiny bit of kick but omg did it make the sauce at the end come out amazing. Thanks Babish!

  • Thanks for the great video. You mentioned that you like to add the meat on short cooks like chicken while there is still blue smoke in order to get a more smoky flavor. Does that mean you should wait to add the meat on long cooks like ribs until the smoke is almost clear?

  • I wish i had seen this last week. Labor day brisket and shoulder turned out “OK” but not the greatest. It was my first cook on a new offset grill and the brisket that was donated looked more like a roast but these tips will definitely help! Thank you!

    I’ve bee in the market for a grill for months, really wanted a LANG 36 (That you need to review BTW) but this Friday the wife and I went to Home Depot for lawn bags and came across a Kingsford Ranchers XL 36 marked down from $550 to $375.

  • Seriously. That looks so good I’m jealous. It makes my pb & j for lunch look like a well I’d regale you with a very colorful anecdote for my sandwich but I think we all get the idea. Great video again! ��

  • I’ve used a smoker box to do brisket on my gas grill. Filled with pellets I get over an hour of smoke. Kind of a pain to keep emptying and refilling a hot stainless steel box, may just try foil next time. Comes out good if you manage the temperatures right.

  • Good tips. On my pellet grill I usually put in a foil pan with some leftover injection around 170 degrees.. cook at 230 degrees.

  • Have you experienced any changes in your process as a result of your move from Cali to Kentucky? Has elevation played a factor in fire management and/or cook time? Do you still have access to the same types of wood you used in Cali or have you started using other species? Love your videos and your style of BBQ!

  • I just stumbled onto this video after searching for some gas smoker tips. I have never smoked anything before and I was getting kind of stressed! It is intimidating! This video was great, it really helped answer some questions for me. It is also nice to see another woman who loves to BBQ. You have my subscription.

  • Very cool. I used to earn a living packing in the wilderness. I have such huge respect for those have mastered the open fire and dutch ovens. Best eatin on Earth!

  • You needed to do a better job of explaining the hotter temps in the 1st section, as people may think they cannot get a good, clean, blue smoke at the lower cooking temps of 225-275 for smoking.. the fire itself maybe hotter, but the grill is still in the 225-275 range..

  • Thanks for the information, very helpful btw. I’ve tried so many types of smokers, WSM, UDS, gas, charcoal but my favorite is my Horizon off-set for briskets. After cooking about 50 or so briskets I follow a method to fit my own taste. I think that’s what it comes down to, developing your own method of cooking not just brisket. Anyway, thanks for your videos and I wish you the best at your new location.

  • I don’t know wtf you’re talking about for number one. Convection at 275 is the same as no convection at 275, other than the air rushing over it will cook it faster actually. Like with a convection oven, they recommend putting temps 25f lower than a recipe says. And 275f is not going to burn your brisket…

  • i dont even wrap any more or spray. i just do 12 hours on the point side then flip to the other side for 6 hours all with lump charcoal and some wood chunks. i start my smoke at night late load the box up and go to bed check on it at in the morning after the 18 hours or so i rest for 2 and call it a day.. comes out amazing with dark bark and good brunet ends. perfect tender but not over cooked or mealy. i also just i have one off those super cheap off sets. just modded to work as good as it could be to work well. most of the points he list as well hold very true for me as well. took me 2 -4 trys to nail it. i also did it this long since i am lazy and dont want to have to wrap or bring my meat inside or any thing like that

  • Super good advice and video. I love using the pellet tube to cold smoke cheese. Make great Christmas gifts for family, friends, and neighbors. You’ll be a hero doing this

  • Great video Ryan. Lots of great tips. I remember watching an episode of Good Eats back in the day that talked about this Good Smoke topic. Thanks for sharing.

  • Regale: When a gale force wind blows twice. ☺ or Regale: When Gale repeats herself. ☺ or regail: a story of a past adventure about Gail. ��