2. Table of Contents
▪ FirstThings First
▪ PickingYour Pit
▪ KnowYourWoods…
▪ …AndYour Meats
▪ But Not Only Meats
▪ The Most ImportantThing
▪ Contact Info Image source: https://www.meadowcreekbbqsupply.com/wp-content/uploads/2016/09/Meadow
_Creek_TS250_Barbeque_Smoker_Trailer_and_BBQ42_Reverse-Flow_Tank_Smoker_Trailer2.jpg
3. First Things First
Grilling
▪ Direct heat underneath the
food
▪ High cooking temperature,
quick cooking time
▪ Great for tender cuts of meat
(steak, burgers, chicken
breasts)
Smoking/BBQ
▪ Indirect heat around the food
▪ Low cooking temperature, long
cooking time
▪ Great for tough cuts of meat
(pork shoulder, ribs, brisket)
4. Picking Your Pit
▪ Various shapes/sizes
– Vertical
– Offset
– Kamado (Egg)
▪ Different fuel types
– Charcoal
– Propane
– Electric
▪ Wide range of prices
– Pit in the ground: almost free
– 24” Ceramic Kamado: $3, 699.99
5. Know Your Woods…
Mild Woods
• Apple
• Cherry
• Peach
• Pear
Cherry wood chunks
Image source: https://www.bbqislandinc.com/assets/images/bbq-accessories/wood-chunks/cherry-wood-chunks.jpg
6. Know Your Woods…
Oak wood chunks
Image source: https://www.bbqislandinc.com/assets/images/bbq-accessories/wood-chunks/hickory-wood-chunks.jpg
Moderate Woods
• Hickory
• Maple
• Oak
• Pecan
7. Know Your Woods…
Bold Woods
• Mesquite
• Cedar
• Walnut
Mesquite wood chunks
Image source: https://www.bbqislandinc.com/assets/images/bbq-accessories/wood-chunks/mesquite-wood-chucks.jpg
8. …And Know Your Meats
▪ Different meats = different cooking
times/temperatures
▪ Temperatures are more important
than times
▪ Meat thermometers cut out the
guessing
Image source: https://redlandsranchmarket.com/wp-content/uploads/2017/05/butcher.png
9. But Not Only Meats
▪ Fruits
– Apples
– Pineapples
– Mangos
▪ Vegetables
– Onions
– Peppers
– Avocados
▪ Anything ElseYou Want
– Smoked Maple Ice Cream w/ Candied Bacon
– Baked Donut Holes
Image source: https://www.traegergrills.com/images/en-us/Recipes/2019/July%202019/
20190614_ Smoked-Maple-Ice-Cream-with-Candied-Bacon_RE_HE.jpg
10. The Most Important Thing
▪ Slow and low
– (No, really.That’s it.)
▪ Smoker temperature: between 200-225 degrees
▪ Cuts of meat used in BBQ
– More connective tissue (tougher)
– Require longer cook times
▪ Breaks down tissues
▪ Melts fat to keep meat from drying out
Image source: https://m.media-amazon.com/images/S/aplus-media/vc
/18442a7c-1c1e-49f3-93c4-56472abc3a52.png
Image Modification: I applied the “chalk sketch” artistic effect to match the chalk background theme.
Image Modification: I used Photoshop to combine the individual smoker images into one and add the text description.
Image Modifications: I increased the saturation to 300% to make the cherry wood look redder (like cherries).
Image Modifications: I increased the brightness by 20% from the original.
Image Modification: In the original image, the animals were black with white text/lines. I used the recolor tool in PowerPoint to change the image blue to better match the presentation’s color scheme.
