Take charcoal out of the equation, and you lose a lot of the great smoke flavor that makes barbecue an obsession for eaters and cooks. You can use wood with an electric or gas smoker, but the effect is just not the same. (Although some barbecue cooks argue this point, as they do nearly every other point, most prefer to cook with charcoal to enhance the flavor of the smoke.)
What you gain from electric or gas smokers is easier-to-control heat. Instead of messing with adding charcoal, you just adjust a dial. Shazam!
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