My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
When I first started smoking, I served a few meals where everything was smoked, even the desert. My lovely, long suffering wife, made it very clear that was a no no moving forward.
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.
Funny! But yes, I've found out that when every item is smoked it can be a bit too much. And, IMO, burgers aren't something to be smoked low & slow, it just doesn't do a burger justice. Grilled with smoke, sure! I have a recipe I created for a smoked lasagna, and I smoked the sauce in shallow pie pans before building the whole thing and discovered that's completely unnecessary, much the same as this fella discovered.
That popped up on my phone's search engine. Sometimes too much is too much.
Actually I tried smoking my hand one time so that everytime I lifted my fork I'd get a whiff of smoke in every bite. Got to be a little too much smoke, plus it hurt, so I quit doing it. Thought I'd share that.
A Fun Read on Over Smoking
Comment