Stopped by a little BBQ joint outside Nashville and noticed their fire management trick

I was driving through Tennessee last month and popped into this spot called Smoky Ridge BBQ, not far off I-40. Place was tiny, just a few tables, but the pitmaster out back let me peek at his setup. He used this method where he kept a separate little fire going in a pan off to the side, and he'd shovel hot coals into the main pit instead of adding wood directly. Said it cut down on those nasty flare-ups that scorch the meat. I tried it this weekend on a rack of ribs and honestly, the bark came out way more even than usual. Have any of you folks tried a separate coal bed like that or is this pretty common outside my area?

2 comments

2 Comments

james921mo ago

Man that coal bed trick is the real deal, I've done it for years.

laurabennett1mo ago

Honestly swear by it too. Saves me a ton on heating bills every winter, especially during those brutal cold snaps. Tbh I just grab a few bags from the hardware store and layer them under the logs, keeps the fire going all night without having to get up and stoke it. Ngl it's a game changer for anyone with a wood stove.