Predictability is a foreign concept when it comes to wood fires in a barbecue smoker. Properly controlling the coals and smoke produced by burning wood over the course of a dozen or so hours is what separates good barbecue from bad. Doing that consistently, day after day, is what makes one a master of the pit. Bill Karau, founder of KBQ smokers, understood this when he set out to design a smoker. He felt that developing the perfect smoke for barbecue shouldn’t be so difficult. An engineer by training, Karau began designing smokers in 2004 after years of backroad barbecue trips through Texas and beyond. As he suffered the intestinal distress caused by too much creosote (the condensate of dirty smoke, an issue we’ve explored in…View Original PostThe post Bill Karau’s Quest for the Perfect Barbecue Smoke appeared first on Texas Monthly.