DiResta BBQ Smoker



The word derives from the word “barabicu”, which to the Taíno people in the Caribbean islands meant “sacred fire pit”. If we can get in.

So what is BBQ? I think BARBEQUE is something that’s cooked over a real-time fire, to make sure that might include grilling, slow countered cooking, cooking in the ground, cooking whole hogs over coals, any of those examples I call BBQ, but for me on a personal degree, it’s a German/Czech style, offset cooking.” I experiment at all times, at the end of the day feel trumps black and white number or formula you could potentially have.

If something’s not tender, it’s simply not tender, if something’s completely dry, it’s simply too dry. The science behind these things how wood burns, how airflow works, if you start thinking about fluid dynamics inside of a cooker, then science has a pretty huge part of it.

I think good BARBEQUE is an equilibrium in between science as well as natural gut impulse. Cooking is actually simply thermodynamics as well as chemistry, but tastier.

Inside the cigarette smoker, air particles are moving around truly rapidly thanks to that fire, they’re vibrating all insane, and when they slap into the brisket, they transfer that power to the meat, either adding chemical reactions or raising the temperature. Meat browns when it cooks, whether it’s straight heat like a steak or slow down like BARBEQUE. Warmth breaks healthy proteins down right into amino acids, which after that react with sugars to develop molecular deliciousness, which takes place to be brownish.

It’s not caramelization, it’s something called the Maillard reaction. It started with entire pets, you would market what you can and afterwards whatever was left, as a method of conservation, you would BARBEQUE things on Sundays For us to totally understand the science of BBQ, we need to know a little about the hunk of meat we’re cooking. Meat in general is muscle, which is primarily protein, fat, some minerals and vitamins, and whole lot of water.

Brisket comes from across chest area of cow, right here, and since cattle don’t have collarbones like us, this muscle has to support more than half their body weight.

That means it’s got a lot of three things: hard-working muscle, fat, and connective tissue. It’s basically the opposite of filet mignon. But if we apply the right kind of science, those three things can come together like Voltron to make something very tasty.

So at the end of the day you want it to be tender, juicy, good bark, with good fat render. Some of you might not want to hear this, but making good BBQ is like making Jell-O.

Ribs, brisket, pork shoulder, all cuts of meat that have tons of connective tissue, the molecular glue that supports all those muscle fibers. Collagen, one of the proteins in connective tissue, can make up a quarter of all the protein in a mammal’s body.

Cook ’em fast, and those proteins snap up tight like rubber bands, they have the texture of them too. They melt if you cook them slow. When collagen is heated slowly and held there for hours (and hours), its long protein chains break down and water works its way in.

That’s what makes good BBQ so tender inside. BBQ cuts also have a good amount of fat.

These have much higher melting points than unsaturated fats like, say, vegetable or olive oil you have in your kitchen, because those straight triglyceride tails are stable, packed nice and close.

As we heat these saturated fats up, slowly, we can disrupt those hydrogen bonds and turn to liquid, called rendering. Together, melting collagen to gelatin and liquefying fat make the meat OH SO TENDER.

What’s fun about an oven? There’s nothing fun about ovens. Did they have ovens back in the early days, coming up through Mexico? No you dug a hole in the ground, you buried a head, on coals, you cooked on a fire. And that’s where I’m coming from more on the traditional side of it.

I’m not gon na use electricity, not gon na use gas no assisted heat source of any kind.We have light bulbs, and I don’t even like that so much. And it tastes good. That gets into a whole other thing too, how you’re using wood, green wood, dry wood, post oak, hickory, mesquite, pecan, any of these different kinds of woods they all taste different, they all cook different. The hardwoods used in BBQ smoke have lots of cellulose and lignin.

When burnt slowly, cellulose caramelizes into sugar molecules that flavor the meat.

And lignin is converted into all kinds of aromatic chemicals that flavor the meat, and can even act as chemical preservatives. You just can’t have brisket, or any BBQ, without that beautiful smoke ring. Now THIS is some cool chemistry! Or hot chemistry.

Meat starts out pink because it’s full of oxygen-carrying molecule called myoglobin. Well, BBQ smoke contains gases like carbon monoxide and nitric oxide, made by burning wood.

That gas diffuse into the edges of the meat, bind to the myoglobin in place of oxygen.

It’s not just heat, it’s not just the temperature on a gauge, it’s how the smoke is coming out of the smokestack, it’s how a piece of wood if it flames up and dies out real quick, it’s about a heat curve, how long is it gon na last, are you forcing a piece of wood to do something it doesn’t want to do? You can’t really make a piece of meat do what you want it to do, you can only guide it to do what you think you want it to do.

BBQ

#DiResta #BBQ #Smoker

For this metalworking project, I build a classic offset BBQ Smoker! To start this project I used an old 80 gallon air compressor, and seeing it through to its first smoke, made this project build all the more rewarding. Enjoy!
The welders used : Lincoln MP 210 MIG, Lincoln MP140 MIG, Lincoln PowerMIG 260, Lincoln Square wave 200
Lincoln Tomahawk Plasma cutter

DIRESTA MERCH
https://imakeny.com
https://direstaoutpost.com

Thank you
https://www.lincolnelectric.com

Thank you
https://www.pferd.com/us-en/

Thank you Mike the Fire Man Cook
https://www.instagram.com/leftlane_designs/

Thank you My Build consultant
https://www.instagram.com/williamshear/

Support Me here
https://www.patreon.com/diresta

For this metalworking project, I build a classic offset BBQ Smoker! To start this project I used an old 80 gallon air compressor, and seeing it through to its first smoke, made this project build all the more rewarding. Enjoy!
The welders used : Lincoln MP 210 MIG, Lincoln MP140 MIG, Lincoln PowerMIG 260, Lincoln Square wave 200
Lincoln Tomahawk Plasma cutter

DIRESTA MERCH
https://imakeny.com
https://direstaoutpost.com

Thank you
https://www.lincolnelectric.com

Thank you
https://www.pferd.com/us-en/

Thank you Mike the Fire Man Cook
https://www.instagram.com/leftlane_designs/

Thank you My Build consultant
https://www.instagram.com/williamshear/

Support Me here
https://www.patreon.com/diresta

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