Pitmaster Scott Bodkin’s 10 essential barbecue tips
Master the smoke
Story by Becca Edwards + Photography by Forrest Fire BBQ
Pitmaster and managing partner of Forrest Fire BBQ in Coligny, Scott Bodkin, is a master of smoking meat, creating flavors that “nourish your soul.” Growing up on a farm in Kentucky, Bodkin learned the art of cooking from his family. “I grew up with my mom cooking every night and my dad grilling and smoking on Sundays. We spent a lot of time around the kitchen table,” he recalls. “I was also a Boy Scout and remember cooking over an open flame. In high school I decided I would take my family recipes and start a restaurant. Now, after culinary school and several chef jobs, here I am at Forrest Fire.”


Local pitmaster Scott Bodkin serves up wood-smoked barbecue, crafted in the time-honored tradition, at his counter-service restaurant called Forrest Fire BBQ in Coligny Plaza on Hilton Head Island.
Bodkin shares his top 10 tips for achieving smoking success.
1. Good barbecue comes from making mistakes
Expect to mess up, and enjoy the process. Only by learning the quirks of your smoker — like hotter or colder spots, wood loading techniques and personal preferences for dry versus wet brining and seasoning amounts — can you truly refine your skills.
2. Get comfortable with the word “ouch”
Smoking is a hands-on activity, and the smoker is hot. Be prepared for a few burns along the way.
3. Invest in a quality smoker
Research and find a smoker that suits your style. A good smoker makes a significant difference.
4. Buy quality ingredients
Smoking traditionally uses tougher cuts of meat. Support local purveyors, and use all parts of the meat to minimize waste. For instance, make cracklings and incorporate them into dishes like mac and cheese. Freshly ground whole seasonings enhance the final flavor.
5. Experiment with different woods
Bodkin typically uses four types of wood: hickory, pecan, cherry and apple. Hickory and pecan work well for beef; pecan and cherry for pork butts; cherry and apple for chicken and a mix of pecan, hickory and apple for ribs.
6. Brine your meat
Brining, a solution of salt water with a sweetener and aromatics, maximizes moisture in your meat. Whether you use a wet or dry brine, follow up with a good rub. Experiment with different rubs to find your favorites.
7. Establish a system and schedule
Having a routine reduces stress. Know your smoker’s quirks and how you like to work to streamline the process.
8. Invest in a good thermometer
A reliable thermometer is essential for monitoring your meat’s internal temperature.
9. Be patient
Smoking is a slow process: briskets take roughly 14 hours, pork butts 13 hours, ribs four hours and a chicken about an hour and a half.
10. Have fun
Smoking should be enjoyable. It creates family memories and honors family recipes. Bodkin’s final piece of advice is, “Know you’ve got this. Everybody can barbecue.” With his Kentucky accent and a homegrown grin, he adds, “Just some of us can do it better than others.”

Ideal internal temperatures and cooking methods
Know your cooking temperatures. Cooking your meats at the proper temperature will help avoid burning or undercooking.

Beef
Food and temperatures
Steaks: Medium-rare (130-135 degrees), medium (135-145 degrees), well-done (155 degrees and above)
Burgers: Medium-rare (130-135 degrees), medium (135-145 degrees), well-done (155 degrees and above)
Ribs: 190-203 degrees (for tenderness)
Cooking methods
Direct heat: Ideal for steaks and burgers. Heat the grill to high heat (450-500 degrees). Sear steaks for 3-4 minutes per side, then move to indirect heat if thicker cuts require further cooking.
Indirect heat: Best for ribs. Heat the grill to 225-250 degrees. Cook ribs for 3-4 hours, wrapped in foil for the last hour to keep them moist.
Reverse sear: For thick steaks. Cook on low heat (225 degrees) until internal temperature reaches 10 degrees below the desired doneness, then sear on high heat for a crisp crust.

Chicken
Food and temperatures
Breasts: 165 degrees
Thighs and drumsticks: 165-175 degrees
Whole chicken: 165 degrees (at the thickest part of the thigh)
Cooking methods
Direct heat: Suitable for small cuts like breasts and wings. Heat the grill to medium-high (350-400 degrees). Grill breasts for 6-8 minutes per side.
Indirect heat: Best for whole chickens and bone-in pieces. Heat the grill to 350 degrees. Cook the whole chicken for 1 to 1 1/2 hours, turning occasionally.
Beer can chicken: Place a half-full can of beer inside the cavity of a whole chicken, and grill over indirect heat at 350 degrees for 1 to 1 1/2 hours. This method keeps the meat moist and flavorful.

Pork
Food and temperatures
Chops: 145 degrees
Tenderloin: 145 degrees
Ribs: 190-203 degrees (for tenderness)
Shoulder: 195-205 degrees (for pulling)
Cooking methods
Direct heat: Suitable for pork chops and tenderloin. Heat the grill to medium-high (400-450 degrees). Grill chops for 4-5 minutes per side.
Indirect heat: Ideal for ribs and shoulders. Heat the grill to 225-250 degrees. Cook ribs for 3-4 hours and shoulders for 5-6 hours, using foil wraps to maintain moisture.
Smoking: For added flavor, use wood chips like apple or hickory. Maintain a grill temperature of 225-250 degrees, and cook ribs or shoulder for several hours, until the internal temperature is reached.