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Level 2 · Full Access
The Pit Member
Bark, stall, smoke, and the science behind them.
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What You'll Learn
- Bark formation science and the five bark killers
- The stall — what it is and how to manage it
- Wrapping techniques — foil vs. butcher paper
- Spritzing, mopping, and when each helps vs. hurts
- Wood pairing by protein and smoke intensity science
- Building a rub, wet brining poultry, and burnt ends