Food truck owner builds a following with slow smoking and smiles.
The enticing aroma hits you as soon as you get near the bright yellow Curley's Q food truck. That's because David Cornblatt believes in the art of low and slow smoking. His beef brisket, pork ribs and chicken go into the smoker 12 to 15 hours before they are served to his customers in downtown Silver Spring. "Everything we do is authentically smoked, and I believe in that," said Cornblatt, the owner of Curley's Q BBQ. "It's all done with just hardwood and charcoal. There's no gas and no electricity. It's very old-fashioned." Cornblatt began pursuing his passion in earnest last March. He owned a successful liquidation company for 20 years, but sold it to do what he loves. That is, making authentic barbecue and serving it with a side of good…
38.996036
-77.028137
8601 Colesville Rd, Silver Spring, MD
Curley's Q BBQ Food Truck
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But what about the environmental impact of grills, especially charcoal?
It’s grilling season early this year, and the scents fill my neighborhood each evening. So…gas or charcoal? According to a 2009 study by scientific research firm Atlantic Consulting, charcoal grills leave a much larger carbon footprint - about 2/3 more in fact -than their gas-powered counterparts. And most of that footprint is from the charcoal itself being burnt. The study included everything – from the process of manufacturing the grills to the transportation of the different fuel to the actual production and burning of the fuels themselves. And charcoal briquettes are inefficient and dirty. They produce smoke and soot particles that can pollute the air, irritate your lungs and exacerbate existing heart and lung problems. In …
