Scroll down to view older entries. Additional entries will be added as you get to the end of the current entries.

The trick is to smoke the meat and not make the meat smoke


Why a Smoker?

First Image
Let me make a confession: I LOVE BBQ. That is a big problem living here in New England, a region not exactly known as a BBQ Mecca. For many years I used to travel for my work and I’d seek out good ‘Que whenever I could.
When I bought my latest gas grill, it had a smoker drawer. I figured things would start looking up. They did to some extent, but to my surprise I was finding I wasn’t getting that rich smoke flavor I loved. I attended a Smoking class taught by the owner of Firefly’s, a local BBQ joint. I figured I would pick up some pointers and get to where I needed to be with the gas grill. I was sadly mistaken. The teacher, Steve Uliss, said that he had nothing against gas grills, but there was no way they could produce true ‘Que. This was a bit of a blow since that was what I owned, but I figured I’d hang around until the end to sample the wares.
After 4 hours or class it was time to eat. The food we were served was started in the wee hours of the morning, so we could get a sample of true low and slow BBQ  cooking. The food that came out of the various smokers was some the best ‘Que I’d ever tasted. I struggled mightily not to make a total pig out of myself.
Since Firefly’s restaurant was less than a mile away, I decided that was my next stop. When I got to the restaurant, I ordered my favorites from the class. To my surprise, there was a HUGE difference in the taste and texture. Even though these were the same items, using the same ingredients, recipes and possibly the same chef-the difference was like night and day. I realized then, that a restaurant would have to cook this stuff up ahead of time and reheat it. That was the big “AH HA” moment.
I realized that the only way I was going to get ‘Que in the same ballpark as the cooking class, was to do it myself. I actually had my checkbook out to buy the CharGriller Smokin’ Pro that was talked about in the class, but I chickened out. I was afraid of the amount of time required to cook this food and was terrified of charcoal cooking. It took me a year and a half to get past this. Now that I’ve got my smoker, I can have great ‘Que whenever I want. I’ve still got  LOT to learn, but some future Blog entries, will talk about what I have learned so far.

blog comments powered by Disqus