Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. He returns all questions . . . . . . . Neither of those answers makes any sense to me.
Some shrimp start out pink.
Fish flakes pretty readily. I was able to help. Let me try again. I don't really know of a rule of thumb for cooking fish or shrimp. I use the finger AND thumb method.