Slow Smoked or Grilled?

Poll - Total Votes: 12

Grill

Smoke

Other

All have their place

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You can only vote on one answer.

The great barbecue debate. Do you prefer your fire-cooked foods to be slow smoked into fall-off-the-bone, so-tender-you-could-cut-it-with-a-spoon deliciousness? Or do you prefer it to be a neatly grill marked and flash cooked for ease and to get that perfect rare or medium-rare steak?

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AlphaPuppy · 26-30, M

Depends on the cut of meat

questionWeaver

I smoke ... learned from the best ... one week we smoked 175 briskets for a company party ... I was an executive favorite ... so I got off from work that week to work the smokers.

Learned a lot ... my smoke even gives off enticement!

UndeadPrivateer · 31-35, M

Yeah, as someone who does a whole lot of smoking I've found it to be incredibly popular at any gatherings or parties. And it's fairly easy to scale up since you're not using direct heat, which makes it even more party friendly than your usual barbecue. And it has the added benefit of, since I use my normal Weber for the vast majority of it, flavoring the whole barbecue for even when I'm not smoking in it. The damn thing smells delicious before you even put anything in it.

questionWeaver

@UndeadPrivateer: lol ... it does ... makes everything taste better.

In Texas I use my weber ... here I have a nice inexpensive grill .. .. that I had to trick into being a smoker

Will be building one with a long custom draft air intake ... so it can be all wood fuel

Jackaloftheazuresand · 26-30, M

Salt coffin

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