i just got to wondering with so many of you fellas smoking ribs and such at such high temps , why do you even bother using a smoker ? why not just grill em ? hell at some temps I have read about you might be just as well off frying them and adding a little bottled smoke to em .
I mean think about it . using a smoker is a lot of trouble when your just basically baking things at those temps , just seems to me at those temps the outside of the meat would cook so fast as to not absorb any smoke at all, plus get tough as shoe leather
just wondering , not my intent to step on anyone's toes here
I mean think about it . using a smoker is a lot of trouble when your just basically baking things at those temps , just seems to me at those temps the outside of the meat would cook so fast as to not absorb any smoke at all, plus get tough as shoe leather
just wondering , not my intent to step on anyone's toes here