The big takeaway for me in this test was how being in BBQ smoke affects how BBQ tastes to you. If that makes sense. I have often wondered about this myself.
Have you noticed when you are not in the BBQ smoke during barbecuing the BBQ has a more or less smoke flavor?
Very much so. We have discussed how much better the bbq taste for the cook if they shower before they eat or if they wait until the next day. I have no idea how long ago that discussion took place here but it was an excellent one.
Absolutely. That is one drawback on offsets. When you open the firebox door to add more wood, you invariably get a face full of smoke. That dampens the taste of the BBQ later. That is one reason I like the KBQ. the fire box is on top of the smoker and all you have to do is drop in a small split every so often. And with the kill switch when you open the cook chamber door, you don't get that face full of smoke.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
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Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
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R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
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Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
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My Grandmother used to spend all day cooking a big Czech meal--roast pork, sauerkraut, and dumplings, for example. She used to say that by the time she got done cooking it, she didn't feel like eating it, but loved it the next day.
My grandmother was the same way. By the time she had cooked all day she was in no mood to eat and thought everything tasted wrong. Unfortunately for her, with as many kids that she birthed and a huge number of grandkids there often wasn't much in the way of left overs.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I call it BSO, Barbecue Sensory Overload. I don't care as much for what I make when I've been running the stickburner all day. I find it helps to shower up and splash on some aftershave right before dinner, my wife likes me better that way too.
In my house, smoked food rarely lasts until the next day! Just trying to rest it for an hour is difficult. My family has been getting wafts of smoke throughout the day and they don’t want to wait anymore. If I try to take a shower, it may disappear before I get out!
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