ultrafirebike
New member
Stumbled upon a food Science video that talks about smoking vs. grilling. It's very long and the main speaker is Nathan Myhrvold, from Modernist Cuisine. His list of credentials include Microsoft, Princeton and a long list of things that are mind boggling.
The video includes views about the Texas Crutch, the Stall and some great pics of charcoal smoking. His personal smoker is electric, so here is where it applies to us.
http://www.youtube.com/watch?v=PaTAkISEXyY&feature=youtu.be&t=20m20s
He is a fan of low and slow, maybe even lower than what we are used to, but it's his opinion. The second half of the video is a discussion panel at a college with unidentified cooks and chefs. They discuss cooking by sous-vide which is sealed plastic bag cooking...so if anyone seals leftovers in a plastic bag, or vacuum seals in a foodsaver, then it may be interesting. I watched the whole thing and may go back and hit the highlights again later.
Maybe something to watch in the middle of a smoke when you have plenty of time.
The video includes views about the Texas Crutch, the Stall and some great pics of charcoal smoking. His personal smoker is electric, so here is where it applies to us.
http://www.youtube.com/watch?v=PaTAkISEXyY&feature=youtu.be&t=20m20s
He is a fan of low and slow, maybe even lower than what we are used to, but it's his opinion. The second half of the video is a discussion panel at a college with unidentified cooks and chefs. They discuss cooking by sous-vide which is sealed plastic bag cooking...so if anyone seals leftovers in a plastic bag, or vacuum seals in a foodsaver, then it may be interesting. I watched the whole thing and may go back and hit the highlights again later.
Maybe something to watch in the middle of a smoke when you have plenty of time.
