Smoking is not just about flavor. The smoke chemically reacts with the fats in the meat/fish/ other to tenderise the fibers.
Time is also a key factor together with temperature control ( “Low and Slow”)
A meat thermometer is very useful.
Personally, i would say yes, you need to smoke over charcoal or pure wood heat, but Catch up on some of the “smoker/grill” forums.
Discussion about fueling and maintaining the rider.
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