Perfect for BBQ or Business

Traditional American Barbecue

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To most, barbecue as a rule, means cooking food with wood smoke for long periods of time at low temperatures — "Low and Slow." A dry rub is typically used during the smoking process, and some styles of barbecue will add a sauce after the smoking is complete or near the end of the process. Barbecue temperatures are usually around 225°F, but many do it lower or higher. Barbecue fans and fanatics take pride transforming less expensive cuts of meat into tender masterpieces. The key is taking the time to break down the connective tissue and render the fat without going too far and ending up drying the meat out.

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What is Barbecue?

In simplest terms, barbecuing is the art of cooking food slowly with wood smoke. The operating temperatures Typically 225°F to 275°F. For larger cuts of meat, smoking times can be as long as 18 hours. Cooking meat in this manner leads to very tender and flavorful results, created from originally tough and undesirable cuts.

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Barbecuing must be done with indirect heat. The food is not placed over the fire source (or, if it is, it is far above the fire).  This is the advantage of the River City rear offset firebox that it is indirect cooking.  Barbecue purists almost exclusively use fruit and hardwoods as the heat source.