Here's The Truth Behind The Most Common Barbecue Myths
Myth 1
Collagen conversion, fat rendering or general protein denaturing causes "the stall."
The Truth
Myth 2
Smoking wood in flavorful liquids will make your food taste better.
The Truth
Myth 3
Smoke rings mean flavor.
The Truth
Myth 4
Membranes on food block flavor penetration.
The Truth
Myth 5
Quality smoke only comes from solid chunks of wood.
The Truth
Myth 6
Tars and oil droplets in the smoke create the pellicle and color in the food.
The Truth
Myth 7
The more fat, the more smoked flavor you'll get.
The Truth
Myth 8
Only raw foods can absorb flavor.
The Truth
So long as the surface of your food is moist, aromatic vapors will continue to absorb there and diffuse into the food.
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