Here are four reasons I enjoy smoking more than I enjoy grilling:
Relaxation
There’s something to be said about cooking for long periods of time that really put your mind at ease. With direct heat cooking, you have to be attentive and sometimes even rushed when you’re managing the grill. With smoking, once you get the temperatures just right, you can walk away for twenty minutes and not worry. I like to check on it every fifteen to twenty minutes to make sure the temperature is right in the sweet spot and nothing crazy is going on, but it’s not like direct heat where you’re checking every few minutes.
Flavor Infusion
When you slice off a piece of hickory smoked pork tenderloin and it takes like bacon, you know you’re done your job right. That pink ring, the flavor, you can’t replicate that with any sauce. That hickory smoke is infused so deep into the pork that you’d think the hog was eating wood chips his whole life. If you’ve never had smoked meats before, you really can’t relate. If you have, you know I’m 100% on point with this one.
Tenderness
I use the 3-2-1 smoking method for basically everything from ribs to tenderloin to brisket and the meat comes out tender as can be. You can cook something in a slow cooker for the same amount of time and still not get it as tender as after it’s come out of the smoker. Slow cookers have a tendency to make things soggy if you leave them in too long, smokers don’t have that problem!
It’s Not Common
Any ole chap can fire up a grill and produce a decent product. Smoking is a little different. The first few times I smoked pork and beef, the temperature was too high and the meat came out dry and tough. The next few times I didn’t put in enough wood chips and I forgot to soak them, they came out better but lacking in smoke flavor. It wasn’t until maybe the seventh or eighth time until I truly produced something I was proud of.
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AMEN brother. AMEN
I’m a FNG at smoking, bought a Kingsford barrel and added the smoking fire box on the end. Now I’m going to jump of and begin smoking in a big way. Question: what is the 3-2-1 method of smoking you mention in your message? All I know at the moment is fire up the box, maybe use a brine on my bird(s), and use a drip pan for the drippings for a sauce. Add hot briquettes every 45 minutes, soaked wood chips/chunks about the same time, and use a thermometer to check for doneness. Not sure how to use the vents or the stack on the grill yet, but guess I’ll figure that our as I go to regulate the temperature. Hope it won’t take me 8 X to get it right, or my frau (wife) will give up on my new found passion and say the grill was a waste of money!
Best from Bavaria! Rick