I have been grilling for a local resto for the past couple weeks, like 6 gigs so far. They want to bring a new guy in to do this, and I have trained 2 so far, and they have failed without me there for one reason or another.
Anyway... I of course toss in a wood chunk or two into the lump bed. Now...the smoke you get at first, due to several factors...fire directly under food, air flow, ect... is NOT ideal. It's not creosote, but the harsher whiter stuff.
Now... what I HAVE noticed is it's not disagreeable in flavor at all.
Theory:
Due to the limited contact time- EG. higher cooking temps, one can get away with a less than ideal smoke... not the true "thin blue" we apply for hours to our slow cooked meats. A'la Raichlin's "clouds" in the background. Well..not THAT serious...but close. Whaddia think?
Anyway... I of course toss in a wood chunk or two into the lump bed. Now...the smoke you get at first, due to several factors...fire directly under food, air flow, ect... is NOT ideal. It's not creosote, but the harsher whiter stuff.
Now... what I HAVE noticed is it's not disagreeable in flavor at all.
Theory:
Due to the limited contact time- EG. higher cooking temps, one can get away with a less than ideal smoke... not the true "thin blue" we apply for hours to our slow cooked meats. A'la Raichlin's "clouds" in the background. Well..not THAT serious...but close. Whaddia think?
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