Smoking Secrets from #TeamCharGriller

We dedicated the month of August to the art of smoking as we shared recipes, tips and even showed you the perfect grills to make it happen. Guess what! There's more. We asked the members of #TeamCharGriller for a peek into their personal smokers to learn their secrets for going low n' slow. Whether you're new to smoking or a seasoned pro, there's always room for improvement or experimentation. These tips are sure to add some flair to your BBQ.

1. LESS THAN 250° AND HUMID - Joe Mucci aka Admin for the Facebook Group: Char-Grillers of America

"When I smoke my meats, I never smoke at temperatures above 250 degrees. I always have a pot of water closest to where the smoke is coming from to make a wet smoke. I believe it helps to keep the meat more moist and helps the smoke permeate the meat.

I also recommend using yellow mustard as a binding agent for my dry rubs . I use a remote thermometer to be able to watch the meat temperature without opening the smoker . Remember the golden rule of smoking "if you're looking, you're not cooking".

Here is the last Boston butt I cooked: 7.5 lbs @ 225 degrees. It took 9 hours to get to 185 degrees internal. I then wrapped it in aluminum foil with butter, peach juice, White grape juice, and honey and cooked it till it reached an internal temperature of 195 about 30 minutes. Then unwrapped and let it rest for 15 minutes. Look at that smoke ring mmmmm mmmm good!"

2. BEER, STOCK, OR MARINADE - MJ Tussing aka @truetomj

"I love to stick whatever meat I am cooking in a bag with a beer, a stock or marinade, and a bunch of seasoning for about 24 hours before I put it on my Texas Trio. Then, I dump the liquid into a foil pan and place a rack in the pan for the meat to sit on. I baste it every 30 to 60 minutes depending on the cook.

For this Smoked Pot Roast, I used a can of Dragon's Milk White Stout, Beef Stock, Shallots, Worcestershire Sauce, A Canadian Steak Seasoning Blend, and some Ponzu Sauce. I put the liquid, carrots and potatoes in the bottom of the pan, with the meat on the rack and smoked them until I had a good crust. Then I removed the rack and put the meat straight on the carrots and potatoes and covered them in tin foil for the rest of the smoke. I had this on for about 8 hours."

3. REVERSE SEAR BELOW 212° - Josh Wetz aka @wolfgangshmuck

"While many people already reverse sear, my "secret" for things such as tri tip is to reverse sear below the 212°F mark instead of the more common 225-250° people do. By keeping It below 212° you are actually slow cooking under the boiling point of water. This greatly reduces the evaporation of moisture from your cook, gives that coveted temperature gradient from edge to edge, and even produces a more tender bite from the breaking down of fibers. Followed by your typical sear, it's a show stopper."

4. GRENADINE FOR THE PERFECT BARK - Jared Gortsema aka @jaredgortsema

"For smoking pork (ribs and butt), I like to use my go-to mop/spray recipe, but I add a little bit of grenadine syrup for some added color and a little extra sugar content to aid in forming some nice bark!"

5. FOIL WRAP IN BROWN SUGAR - Joseph Souza aka @pittboysbbq

"Apple Wood Low and Slow (3 hours), Spray Apple Every Hour, Foil Wrap (Brown Sugar, Butter, & Honey) (2 hours), Sauce (30 mins)."

6. CARAMEL WHISKEY - Michael Kitano aka @mk43_productions

"Add a splash of caramel whiskey to the burning wood."

We hope you've found these Smokin' Secrets interesting or are even considering adding them to your own low n' slow routines. As always, we love to see those cooks. Be sure to tag us or use the hashtags #chargriller and #teamchargriller!