Grilled or Smoked

[Gabe Lackmann]

Grilled. Smoked meat gives me the bubble guts. Tastes like your eating a forest fire. Yech.

 

[hadit]

Grilled. Smoked meat gives me the bubble guts. Tastes like your eating a forest fire. Yech.

Then it wasn't done right because there is such a thing as over smoking something. There's an art to doing it properly.

 

[Gabe Lackmann]

Then it wasn't done right because there is such a thing as over smoking something. There's an art to doing it properly.

Well the guy had the smoker with the mesquite and hickory wood chips and blah blah blah. Smoker people never STFU about their magical process.
Still burping that crap up for three hours later though.
Hours and hours with the turning and the chip feeding and the mixes of this and that.
Just slap some dead animal on a grill, cook it up in ten minutes, and plate it.

 

[hadit]

Well the guy had the smoker with the mesquite and hickory wood chips and blah blah blah. Smoker people never STFU about their magical process.
Still burping that crap up for three hours later though.

I think I see where the guy went wrong. Mesquite is a very strong flavored smoking wood and needs to be used judiciously. Hickory is not as strongly flavored, but if he was blending the two, the result wouldn't be great. Now, if he was using fruit woods like apple or cherry with a matching injection and rub, that would make a big difference. Maybe he was new to the practice and allowed the wrong kind of smoke. Over smoking or using the wrong kind of smoke is something a lot of rookies do but they eventually learn how to control that and where the sweet spot is. Heck, it took me several tries before my wife agreed I had it right.

Hours and hours with the turning and the chip feeding and the mixes of this and that.
Just slap some dead animal on a grill, cook it up in ten minutes, and plate it.

Remind me not to accept an invitation to your next grill out, if that's what you're going to do to the food because that sounds mediocre at best. Even a steak needs better treatment than that if you want a great result.

Fast and hot is a great way to prepare some meats, but you're not going to get a good result out of tougher cuts like pork butts and ribs, which require more time on the heat to break down the connective tissues into awesomeness. Try to grill a pork butt hot and fast and you're not going to like it very much unless you really know what you're doing.

 

[Gabe Lackmann]

I think I see where the guy went wrong. Mesquite is a very strong flavored smoking wood and needs to be used judiciously. Hickory is not as strongly flavored, but if he was blending the two, the result wouldn't be great. Now, if he was using fruit woods like apple or cherry with a matching injection and rub, that would make a big difference. Maybe he was new to the practice and allowed the wrong kind of smoke. Over smoking or using the wrong kind of smoke is something a lot of rookies do but they eventually learn how to control that and where the sweet spot is. Heck, it took me several tries before my wife agreed I had it right.

See...look at this. I bet you deleted half before you posted this. It's like talking to a cult member with you smoker people.
That guy paid like two grand for that stupid barrel and wood chip thing. Looked like a fkn iron lung. He had it tarped with it's own little shed.
IDK, like I said. Gimme a burger and keep the wine flowin'. Well back then it was beer, but my guts can't take that anymore. Probably because of that forest fire I ate at his house.

Remind me not to accept an invitation to your next grill out, if that's what you're going to do to the food because that sounds mediocre at best. Even a steak needs better treatment than that if you want a great result.

Hey, I make dreams happen. Prep the meat the night before. By the time it hits the grill it's tender. Slap slap, flip flop, on the plate. You just keep it rollin out. That way everybody is not standing around picking their balloon knot, talking about the

"Perfect hickory, walnut, mesquite, oak mix fer wild hog in September."