Fire Management: Why Is My Meat Black And How Can I Prevent This?

On this episode of The SmokerBuilder Podcast, I got this question in The Chat on Smokerplans.net from Darry.
The question about my meat is black is not talking about the bark on your brisket, but rather the black sooty wet film that happens sometimes.
listen in to this 20 minute long episode and let me know what your thoughts are!
#firemanagement #offsetsmoker #smokedmeat

[@lolopololoca]

Thanks for the informative video Brother. Cheers from Canada

[@russellridge8623]

30+ yrs in HVAC. Owned my own company. Loved it till 2000 timeframe. Texas overrun with illegals. Everyone wanting you to do heat loads like before than prostituting your work to cheapest bidder. Worked 14 months in Iraq and hated it. Later 2 yrs in Afghanistan and loved it there. Went from mechanic to foreman to supervisor in 3 months. Anyway paid off everything with lots to spare. Still keep my license and work occasionally for good friends but started hauling fuel. Should have done that yrs ago. Like stealing money. Just finished my first Super 55. First burn tonight. You’re correct about HVAC guys. Good ones can discuss and solve problems from fluid dynamics to sheet metal to carpentry, electrical, controls, etc etc.

[@JenRaska]

Hey Frank huge fan!! Good to be here!

[@SmokerBuilder]

Thanks man! Glad you’re here 👍

[@ibb_backyard_bbq9256]

Thanks Frank!

[@SmokerBuilder]

You bet!!

[@davidcrumrine1165]

Sorry brother but you left yourself wide open for that one with that title..... 😂😂😂😂😂

[@joanleonard427]

good info

[@SmokerBuilder]

Thanks man!

[@larrycopenhaver]

I use wood I can get for free, oak, pecan, mesquite

[@davidcrumrine1165]

Be more careful where you put your meat and to prevent it raise your standards where you place your meat. 😂😂😂😂😂😂