Good Morning Steven, I was reading the June 2011 Smithsonian Magazine and caught an article called Extreme Cuisine (great article). The book Modernist Cuisine was expounded upon. It said ; " The key to flavorful barbecue ? Modernist Cuisine authors say It's the fat- and they have the high-speed video to show it." Smithsonian.com/gastronomy http://www.smithsonianmag.com/arts-culture/Food-Like-Youve-Never-Seen-Before.html I was just wondering what your thoughts were on this ? Petals.