In a new series we're calling Shigging, we'll be asking pitmasters to give us some specifics about how they smoke their meats.
|Damian Avila, pitmaster at Lockhart Smokehouse, smokes delicious meats and tells us how he does it.|
If you're unfamiliar with the term "shigging," here's our definition: An attempt to steal secrets from a barbecue badass in order to make your own barbecue better. Some people try to sneakily shig. They creep up to the wood pile and try to figure out whether it's oak or mesquite. They lean over the pitmaster's shoulder as he sprinkles the rub. They offer the pitmaster a beer and then ask how many pounds his average brisket weighs. And much, much worse.
We won't be sneaky about our shigging -- we're going to be obnoxiously upfront and direct about it. And if you've ever been obnoxiously upfront and direct about trying to steal secrets from someone, you know that one or two of the answers they give you back are probably a little bit of a stretch from the truth. More »