SMOKE BREAK: A watched pot…

<iframe src="//rcm-na.amazon-adsystem.com/e/cm?o=1&p=48&l=ez&f=ifr&linkID=dde6d666086a45edd13dfe9d4c1620bb&t=beardbq-20&tracking_id=beardbq-20" width="728" height="90" scrolling="no" border="0" marginwidth="0" style="border:none;" frameborder="0"></iframe>

019

You’ve invested time and money into this endeavor – the grill, fuel, and a good hunk of meat. Don’t blow it by hovering with the lid open, being overly enthusiastic or a worrywart.

This is a process that takes time, and smoke. That smoke can’t build if you keep letting it out. Not only will it take longer, but you could send your meat into that temperature danger zone and make your family and friends sick with food poisoning (especially with a charcoal grill).

Chill out. Your thermometer will tell you what you need to know about what’s happening in there. Only open to mop, spritz, move the meat, or tend the coals. You don’t need to keep checking it. Obviously this all depends on the equipment you’re using and what you’re cooking, but, seriously, it’s not going anywhere. Enjoy your people and the process.