We were inspired by Aaron Franklin’s book on barbecue – boy did he make it look easy!
We started off by creating some designs. Then came finding the right blacksmith who would be up for the challenge, and the metal shop to curve the iron sheets into cylinders. Finally, welding and assembly.
We’ve made three pits so far; the latest, our pride & joy, has wooden heat-proof handles, door counterweights, an insulated firebox and machine-washable grate system - we grow wiser as we grow older.
In the barbecue world, you earn your bragging rights by lowering the temperature as far as it’ll go, and stretching the cook for as long as possible.
We don’t subscribe to this philosophy - and we really don’t care about bragging.
You need time to render the fat and break down its collagen; you also need time to impart smoke and get the deep flavour you are after. Keep your cook on for too long, however, and you will dry out your food.
Striking the perfect balance between optimum smoke absorption, rendering, and locking in moisture, takes finding the temperature sweet spot. 135°C in our book. Or 275°F, if you are of that persuasion.
Can you see a flame going?
This is where the art of the pitmaster lies: you need a strong fire in your firebox, producing light, delicate smoke - and at the same time, keeping your temperature down to the magic 135°C.
Blue smoke, as our brothers in Texas call it, is what makes barbecue flavour carry the intensity and complexity of the wood - and that’s born out of a strong fire and a bright flame.
If your fire is smouldering, a lot of ash will find its way in the smoking chamber, and bitter, acrid taste will find its way to your food with it.
Walking the thin line is the craft.
The temptation to use them all - or as many as you possibly can - is real, and staring you right in the face.
Yes, we do use the full range of flavour-boosting techniques in our barbecue - just not all at the same time. Too many flavours will end up competing with each other and overpower the delicate smoke you fight so hard to create.
The focus should always be to elevate your ingredients, not cover them up. Start off with your protagonist flavour; then choose complementary notes that will round it out. Select the best method to deliver, based on your ingredient and cooking plan. And try to keep the sugar on the low side.
Your thermometer is your best friend - so don’t be cheap about it. Get the expensive, sturdy, reliable one.
We use a few in our cooks; we monitor the smoking chamber temperature for the duration of the cook, as well as the internal temperature of the brisket when we pass the stall and wrap. We also have another thermometer for spot checks closer to the end of the session.
And of course, at the end, we go by feel. We use our hands to feel if we are there, or if we need just a little more time.
We can talk shop for hours on end - after all, we do love barbecue. If you would like to talk more and do a little smoking together in the Fine Mess Smokeroom, consider joining us for the Smoke experience. See you there.
Quintessential Smoke Experience
