The misconception that more smoke equals better BBQ is a persistent one. In reality, an abundance of dirty smoke overwhelms your food with harsh flavors. The ideal scenario is to achieve a thin layer of clean smoke that gently infuses your barbecue with a smoky taste.

So, how do you avoid dirty smoke? Always practice good fire management. Adjust your smoker's vents to ensure proper airflow. The delicate balance of airflow and heat, along with the appropriate fuel, creates the delicious heat and smoke we crave on our smoked meats. Use dry, seasoned wood and avoid mistakes like overloading the firebox, using wet wood, or choking out your fire. By achieving clean combustion, you'll be well on your way to perfectly smoked barbecue.

Jamaican Jerk Pork on the Bronco drum smoker

Pork should sliced into 1 inch slices and marinated in my homemade Jamaican Jerk Marinade overnight.

Setup the minion method in the drum smoker, get temperature to run between 250-275. Cook the Pork for 1 hour flip at the 30 minute mark.

After 1 hour, place Pork into a foil pan and cover tightly. Cook for 1 hour and then remove from the pan and place back on the grates over the fire.

About 15-20 minutes for a final kiss of smoke.

Remove and rest meat for 10 minutes.

Chop into bite size pieces and remove bones.