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Is a dirty smoker actually building flavor or just masking your mistakes?
I keep hearing guys at the Franklin BBQ line in Austin swear by never cleaning their offset, but when I left mine caked up for 3 cooks last month, the brisket came out bitter and acrid, so are we confusing tradition with a crutch, or does that crust really help if you know how to manage your fire?
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lee_grant971mo ago
The bitter taste is probably from old grease burning, not the seasoning layer itself.
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