Several years ago on a backroad near Galveston, I happened upon a roadside barbecue stand. Of course I stopped and ordered a combo plate. As I opened the styrofoam container, I was hit with the smell of a smoldering fireplace. The brisket and ribs were jet black. It was the smokiest barbecue I’d ever eaten, and at first I couldn’t figure out if that was a good thing. The numbing sensation on my lips and tongue that followed certainly wasn’t pleasant, nor was the lingering flavor of wood ash I tasted in my throat the rest of the day. I couldn’t pinpoint what had gone wrong, but after many similar experiences, I now know it was barbecue cooked with dirty smoke. Dark meat chicken should never be this dark…View Original PostThe post Avoiding Dirty Smoke appeared first on Texas Monthly.