<p>Texas Monthly BBQ editor Daniel Vaughn joins Diana and Bryan to talk all things smoking and science, from wood flavor profiles, to cooking methods and how to generate a good-looking smoke ring. Vaughn also discusses his Top 50 BBQ restaurant list that was recently released.</p>

Texas Monthly BBQ editor Daniel Vaughn joins Diana and Bryan to talk all things smoking and science, from wood flavor profiles, to cooking methods and how to generate a good-looking smoke ring. Vaughn also discusses his Top 50 BBQ restaurant list that was recently released.

The Science of Smoking

Take a deep dive into beef and beyond. Join renowned Chef Tony Biggs, Meat Scientist Diana Clark and self-proclaimed Master Taster Bryan Schaaf as they explore meat science, culinary innovation and storytelling with some of the bastions of the food world, delivered to you from the epicenter of the world's foremost premium beef – the Certified Angus Beef ® brand – in Wooster, Ohio.

Share The Science of Smoking

Sign up to save your podcasts

The Science of Smoking

The Science of Smoking