In an effort to educate myself on everything and not dismiss something outright, I figured I would get some feedback here.
I kept seeing a machine on cooking shows that people use for imparting some smokiness, as far as I can tell this is it right here, it is called the smoking gun.
So we have a few things going here, we know smoke is yummy, we know it is easy to get dirty smoke, we know that most of all of the flavor is imparted very early, and we know that smoke is primarily a surface thing. So, ideally we would have some way to precisely control the temperature of the wood we were burning so we had all good smoke and no bad, and we only expose the meat to the smoke how we want and for as long as we want. Would this not do just that?
Has anybody ever tested one or tasted the results? The video shows them doing it after the meat was cooked, though we know it should be done before.
A lot of people would reject it outright, but if you think about it is it really any different than A-Maze-N tubes, or wood pouches?
I'm going to go duck behind this desk just in case
I kept seeing a machine on cooking shows that people use for imparting some smokiness, as far as I can tell this is it right here, it is called the smoking gun.
So we have a few things going here, we know smoke is yummy, we know it is easy to get dirty smoke, we know that most of all of the flavor is imparted very early, and we know that smoke is primarily a surface thing. So, ideally we would have some way to precisely control the temperature of the wood we were burning so we had all good smoke and no bad, and we only expose the meat to the smoke how we want and for as long as we want. Would this not do just that?
Has anybody ever tested one or tasted the results? The video shows them doing it after the meat was cooked, though we know it should be done before.
A lot of people would reject it outright, but if you think about it is it really any different than A-Maze-N tubes, or wood pouches?
I'm going to go duck behind this desk just in case

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