Review on SmokeAuthen-Tech – Unbleached DIY Crew by Andre Bennett

My husband is an obsessive griller/smoker so we've been using a lot of aluminum foil for the last few weeks. Tin foil is great, but it has its limitations, especially when it comes to the smoker. It just isn't as strong as butcher paper and adds another layer between the food and the smoke, meaning you don't get the full, rich smoky flavor that you would get if you wrapped meat in layers of aluminum. This pink (technically peachy, but I think it's pink) meatball paper is fantastic - it came on a huge roll at a great price, it's much easier to work with than foil (especially when double wrapped) and is therefore porous allows smoke inside even when meat is tightly wrapped. You use a bit more butcher paper than foil because you can't fold the edges as tightly, but when you're getting such a large roll at this price point (especially compared to thicker, larger tinfoil), it's nothing to worry about. We can't wait to wrap our next brisket with this!