The Science of Smoke: Mastering Barbecue with Tuffy Stone

Barbecue Hall of Fame inductee Tuffy Stone teaches us about the science of smoke and how he prepares his championship-winning barbecue ribs. Tuffy Stone is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke - The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed “The Professor,” Tuffy’s legendary precision and obsession with the science of smoke have made him one of the most influential people in barbecue.
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Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.

[@remydaitch9815]

Very good techniques for weekend warriors tackling smoking or more commonly known in the South as grilling. Interesting watering the meat before the wrap, good job getting both sides. I prefer to double wrap the ribs or meat; not that worried about checking the meat its slo and low after all, and I know the cook times. My biggest critique is kill the BQQ and put'em ribs in the oven, better results, cleaner & more sustainable, plus it saves your coals for another day. If its really hot out I could see BBQing them but once the meat is wrapped they're no longer able to take that much more smoke/flavor.

[@user-jl2wd1it8h]

I'm 564lbs and love me some eats