In these episodes Brandon and Lauren discuss smoking. They explain its spiritual and cultural importance among traditional societies, its critical role as a pre-refrigeration meat preservation technique, and its incredible ability to enhance the flavor of any meat. They also discuss: brining as preparation for smoking, utilizing wood as a fuel source, the difference between hot and cold smoking, why blue smoke is preferable to white, special considerations for smoking sausage, and why smoking and drinking go hand-in-hand. Brandon also discusses the design of his smokehouse and why he loves his Weber grill.

Introduction and Announcements:

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• We have upcoming fall classes!

Part 1 Show Notes: * The burden of abundance, and pondering the history of pigs in the Pacific Northwest, 1:44 * Utilitarian function of smoking, 8:00 * Smoking as: a component of culture, a flavor enhancer, and a bridge to the divine, 11:30 * Curing/brining meat before smoking * Difference between hot and cold smoking, 33:15 * Our smoker, 38:50 * White vs. blue smoke, 44:10

Part 2 Show Notes: Coming Soon!

Links for Episode 24: * Tales from the Green Valley: https://en.wikipedia.org/wiki/Tales_from_the_Green_Valley * Weber Grills: https://www.weber.com/US/en/home/

Links for Episode 25 coming soon!