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Started By
Message
Smoker vs: Grill
Posted on 4/16/12 at 9:05 am
Posted on 4/16/12 at 9:05 am
Do you prefer food cooked on a smoker or a grill? Typically, a smoker will cook food around 5 hours versus 15-30 minutes on a grill.
Which food do you prefer based on taste?
Which food do you prefer based on taste?
4
Posted on 4/16/12 at 9:07 am to Survivor 2010
Depends on the meat being cooked. Would never cook Ribeye on a smoker and would never cook brisket on a grill.
Posted on 4/16/12 at 9:08 am to RedHawk
Depends on the meat being cooked +1
Posted on 4/16/12 at 9:12 am to Survivor 2010
depends on the food... One item that can go either way seems to be ribs. I'm starting to prefer the "hot and fast" method. Still uses indirect heat, but cooks them in 2-3 hours vs. 5-6. I find slow smoking them gets too much smoke in them and they almost "cure" and they start tasting like ham.
Hot and fast gives you a better bark and just enough smoke. just my opinion.
Hot and fast gives you a better bark and just enough smoke. just my opinion.
Posted on 4/16/12 at 9:35 am to Survivor 2010
Apples/oranges
Posted on 4/16/12 at 12:46 pm to Survivor 2010
Whole Chicken/Just Wings - Smoked
Pork Butt - Smoked
Brisket - Smoked
Ribs - Smoked
Chicken Breast/Thighs - BBQ
Burgers - BBQ
Steaks - BBQ
Pork Chops - BBQ
Poppers - BBQ
Pork Butt - Smoked
Brisket - Smoked
Ribs - Smoked
Chicken Breast/Thighs - BBQ
Burgers - BBQ
Steaks - BBQ
Pork Chops - BBQ
Poppers - BBQ
Posted on 4/16/12 at 12:58 pm to staugslugga
Most of my life I have cooked on a gas grill or a large smoker with a fore box. 3 years ago I finally invested in a Big Green Egg. While I still might use my gas grill, I much prefer my BGE. It's fast and temperature precise. The BGE will deliver your best grilling and smoking possible. Here is where I buy all my Grilling products. They are family run and know more about grilling than anyone I have ever encountered. They offer free shipping which works great for me!
https://www.hearthandgrill.com/store/
https://www.hearthandgrill.com/store/
Posted on 4/16/12 at 1:04 pm to staugslugga
quote:
Whole Chicken/Just Wings - Smoked
Pork Butt - Smoked
Brisket - Smoked
Ribs - Smoked
Chicken Breast/Thighs - BBQ
Burgers - BBQ
Steaks - BBQ
Pork Chops - BBQ
Poppers - BBQ
i mostly agree with this, except that bbq = smoked. bbq is low and slow. the bottom set should say grilled, not bbq.
Posted on 4/16/12 at 1:55 pm to rutiger
quote:
i mostly agree with this, except that bbq = smoked
Oh shite, now you went and did it. Every time I've had this conversation with friends/family, it's gotten ugly.
That said, agreed. Grilling = cooking over direct heat, BBQ = roasting via indirect heat, smoking = low and slow.
Posted on 4/16/12 at 2:25 pm to GeauxldMember
quote:
Oh shite, now you went and did it. Every time I've had this conversation with friends/family, it's gotten ugly.
i know, i know.
ive had a few of these arguments before.
but in this case we're right.
Posted on 4/16/12 at 2:30 pm to rutiger
Posted on 4/16/12 at 3:32 pm to AlxTgr
well, I have always preferred hot smoking, cold smoking and BBQ'ing to grilling. I love to smoke pulled pork, brisket, sausages, tasso, beef jerky, pastrami, bacon, ponce, and always love to experiment with anything and everything that can be smoked. And Pit BBQing chicken is dear to my heart as well, But lately i'm all about grilling at high heat on my Portable Kitchen charcoal grill. Last night i cooked sliced tomatoes simply marinated in olive oil, salt and pepper. The heat was so hot that one minuted per side was perfect as it charred the tomatoes. I have always loved the steaks at Stroud's, but I also like the spit fire flavor the grill gives food, so last night I left the vegetable grate on the grill after cooking the tomatoes and grilled my filets on that surface. The result was a nicely seared stake, but still having the spit fire flavor. To me there is nothing better than a properly cooked steak that is cooked pittsburgh style.
This post was edited on 4/16/12 at 3:37 pm
Posted on 4/16/12 at 3:43 pm to boucanierejohnsons
Grilling - Direct Heat
Smoking/BBQing - Indirect Heat
Smoking/BBQing - Indirect Heat
Posted on 4/16/12 at 3:52 pm to boucanierejohnsons
quote:Just threw up a little in my mouth. Had a bad experience with some Ville Plattians.
ponce
Posted on 4/16/12 at 4:04 pm to AlxTgr
If you had a bad experience, that's a shame.
P.S. Get your ponce in Eunice.. not Ville Platte.
Posted on 4/16/12 at 4:05 pm to AlxTgr
alx that's funny. You have to be careful when smoking Ponce because of the temps. When we opened up our restaurant we made the choice not to sell them to the public, but I have to admit I cook them from time to time for ourselves.
Posted on 4/16/12 at 4:10 pm to boucanierejohnsons
Ponce is one of my favorites. It's French and German. Around Mowata (or Eunice) it's cooked in a big black iron pot.. browned like a roast and then covered to simmer. The gravy is made from the natural juices of the pork and it's outstanding.
In Ville Platte, I've had it several times where roux is added to the gravy and this is a bastardization imho.
Posted on 4/16/12 at 4:12 pm to bdevill
Well, I have nothing more to add. Not sure what was wrong. It may be that ponce is just not for me. Pretty sure I'll never encounter it again anyway.
Posted on 4/16/12 at 4:25 pm to AlxTgr
It's nothing more that a big smoked pork sausage made into a meatloaf. I can't imagine anybody messin it up.
This post was edited on 4/16/12 at 4:26 pm
Posted on 4/16/12 at 4:33 pm to bdevill
I have never encountered sausage that either looked or tasted like this.
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