Barbecue is full of traditions, rules of thumb, and “that’s just how it’s done” advice. Some of it is solid. A lot of it? Not so much.

In this episode, we take a hard look at common BBQ beliefs — the ones many of us learned early on — and separate fact from fiction using real-world experience and food science. If you’ve ever wondered why certain BBQ advice never quite worked the way it was supposed to, this one’s for you.

This is one of the most common myths in barbecue.

The truth: Soaked wood produces steam, not flavorful smoke.

When wood chips are soaked:

If you want consistent, clean smoke, skip soaking and use dry wood chunks instead. They burn more predictably and give you better control over flavor.

Big clouds of smoke might look impressive, but they’re not what your food wants.

The truth: Thin, blue smoke is ideal.

Clean smoke:

Thick white, gray, or brown smoke often leads to bitter food. Smoke should be treated like an ingredient — if it looks dirty, it probably tastes that way too.

This one surprises a lot of people.

The truth: It’s not charcoal vs. gas — it’s about heat type and wood smoke.

What really matters:

High-quality gas grills with infrared burners can produce excellent searing and flavor. Charcoal’s main role is heat; wood is what provides smoke flavor.

This advice gets repeated constantly — and it’s outdated.

The truth: Frequent flipping cooks meat more evenly.

Flipping more often:

This applies especially when finishing with a reverse sear.

Mustard, mayo, oil — everyone has an opinion.

The truth: A binder is optional, and water works just fine.

Binders:

If your meat is moist, rub will stick. Simple as that.

This one causes a lot of confusion, especially with brisket.

The truth: Fat does not penetrate muscle.

What actually matters:

Leaving thick slabs of exterior fat does not make meat juicier. It can actually block seasoning and slow the cook unnecessarily.

It looks fun, but that’s about it.

The truth: Beer can chicken doesn’t steam the bird or add meaningful flavor.

Instead:

If you want juicy chicken, focus on temperature control and proper cooking — not gimmicks.

Spritzing is everywhere on social media, but it’s often misunderstood.

The truth: Spritzing mainly cools the meat.

What spritzing can do:

What it doesn’t do:

Once bark is set, spritzing usually softens it. Use spritzing with purpose — not habit.

Those “tiger stripes” look great in photos, but…

The truth: Full surface browning creates better flavor.

A complete crust:

Presentation is nice, but flavor wins.

“How long will it take?” might be the most asked BBQ question.

The truth: Thickness and internal temperature matter more than time.

Time-per-pound rules:

Thermometers — instant-read and leave-in — remove the guesswork and make better barbecue.

Barbecue gets easier when you stop chasing myths and start cooking with intention.

Understanding:

…will improve your results far more than following outdated rules.

If you enjoy real-world BBQ conversations, myth-busting discussions, and learning how to cook with more confidence, come join the Backyard SmokeMaster Society. It’s a free community where backyard pitmasters share cooks, ask questions, and get better together.

👉 Join here: https://backyardsmokemaster.com/society