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re: Can someone explain smoking vs roasting to me?
Posted on 11/3/23 at 5:48 pm to NolaLovingClemsonFan
Posted on 11/3/23 at 5:48 pm to NolaLovingClemsonFan
I consider smoking to be low and slow. Roasting over wood (which is how I prefer whole chicken for instance) involves cooking at high heat over wood coals or charcoal with just one or no more than two fist sized chunks of wood. Usually just one.
In my opinion, the wood smoke is present but unlike slow smoked chicken, not overwhelming.
In my opinion, the wood smoke is present but unlike slow smoked chicken, not overwhelming.
This post was edited on 11/3/23 at 5:49 pm
1
Posted on 11/3/23 at 6:29 pm to Pandy Fackler
This is how I think about it...
Jamar chase smoked the Bama CB.
Les Miles roasted moscona.
Jamar chase smoked the Bama CB.
Les Miles roasted moscona.
Posted on 11/3/23 at 7:04 pm to NolaLovingClemsonFan
Do yourself a favor and check out the Mad Scientist BBQ YouTube channel. He has lots of videos giving scientific explanations on the cooking process involved with bbq.
Posted on 11/4/23 at 9:17 am to NolaLovingClemsonFan
The smoke does not affect tenderness. The temperature and time are the factors that break down connective tissue and make them tender. Smoke does deter certain molds and bacteria from growing so we’ve learned that it’s a way of preserving. Of course we know smoke and wood roasted flavors are delicious.
As for your mom’s turkey being dry, it’s unfortunately just overcooked. Turkey is very lean and not the easiest thing to perfect if you don’t understand cooking. It’s also usually big and people to pull to room temperature early enough so it’s not evenly cooked. Brine for a day (2 days out), season and put in fridge unwrapped so the skin has a chance to dry (day before), pull from the fridge (day of) and give it time to get from sub40 degrees to something less cold (2 hours), preheat oven to 450 and cook bird 5 minutes then drop oven low (275 or lower) and cook until breast is 156 degrees. Pull and let rest 20-30 minutes before carving. This can always be done in a pit but the initial sear would be different
As for your mom’s turkey being dry, it’s unfortunately just overcooked. Turkey is very lean and not the easiest thing to perfect if you don’t understand cooking. It’s also usually big and people to pull to room temperature early enough so it’s not evenly cooked. Brine for a day (2 days out), season and put in fridge unwrapped so the skin has a chance to dry (day before), pull from the fridge (day of) and give it time to get from sub40 degrees to something less cold (2 hours), preheat oven to 450 and cook bird 5 minutes then drop oven low (275 or lower) and cook until breast is 156 degrees. Pull and let rest 20-30 minutes before carving. This can always be done in a pit but the initial sear would be different
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