Exactly. I don't need to beer-batter, deep-fry, and drown a piece of fish in malt vinegar for it to be safe for consumption, but it's friggin' delicious.
If that's the case, the fish is being fried improperly, likely at too low of a temperature. Food fried between 350 and 375 will not absorb any of the oil. It'll still have some residual oil on it from whatever doesn't drip off, but shouldn't taste like it.
I can't do KFC either, mostly because it's always soggy and way too salty. We have a local fried chicken place that's absolutely amazing though. No greasy flavor at all, and wonderfully crispy.
Here is my unnecessary smoking of a brisket for immediate consumption, no preserving needed. Since I own a refrigerator I skipped the preserving process, personal preference though.
I hope you enjoy all those unnecessary preservatives and carcinogens you created by doing that. I know your body does. NOT!
Cack would prefer steamed rubber brisket flavored with liquid smoke.
Thousands of dollars? A very good smoker will run you about $300. I think you're misunderstanding how one of these smokers function. You mentioned earlier that the addition of wood chips is what creates the preservative effect. In a 16-hour pork butt smoke, I use about four fist-sized chunks of applewood and that's it. There's only woodsmoke for a small portion of the total cook time. The bulk of the process is essentially charcoal-fueled slow cooking.
Because you keep typing incorrect statements.
Yet you obviously don't. You keep talking about wood chips and ancient preservation techniques. None of those have anything to do with what Camp or I or anyone else here does when they smoke meat.
No you can't. If you could, then whey doesn't anyone actually DO that? There are barbecue competitions and nobody wins them with a $50 hand held smoker and a crock pot. They win them with charcoal, hardwood, and big metal drums. The bark formed during barbecue cannot be faked. That kind of caramelization needs long cooking times and smoke-infused rubs.
Why is the primitive animal brain emotional response illegitimate? Every argument you're making can be applied to sex with a woman. You can get the same results by putting your penis in a rubber tube and the only reason you crave a flesh-and-blood human woman is to satisfy the primitive brain emotional response.
Nothing I have posted is factually incorrect.
Reading comprehension fail. Totally. Why we smoke meat now depends on its history of use. You do what you do because you want to, not becasue its makes sense.
]
I haven't, but I think I could. The WSM has both a top and bottom "shelf." Each level holds about two butts, three whole chickens, three or four racks of ribs. The pictures below aren't mine, but they'll give you an idea.
My understanding of the PBC is that there's nothing in between the heat source and the food. That's why it's hard to control the temperature. The WSM has a large bowl filled with water in the middle of the cylinder that acts as a heat sink. That allows a rack to be placed low in the smoker without overheating from being that close to the charcoal. It's actually slightly cooler on the lower rack than it is in the dome lid because it's behind the "shield" of the water pan.
I'm pretty sure you had an ECB not a PBC. ECB (El cheapo Brinkman) are very thin metal. It is a drum style. But smaller than the PBC and a lot cheaper. The PBC is $300, it powder coated. Has no opening doors anywhere. And has no ability, without modifying it yourself, for a water bowl.
