I have great respect for DaveOmak, he appears to have decades of experience.
I don’t think his comment was harsh and I don’t think Smokeusum was actually offended…looked like an admission to buying a “newfangled” gadget that old timers pshaw to me. Nothing over the top.
Anyway, I agree with Dave on his comments about watching people smoke since a kid. I’m sure a lot of them did not use water. A lot of them don’t use marinades, injections, mustard rub before fancy schmancy rub concoctions…none of that.
HOWEVER…my wife always stops in NC on her way back from family to get the BBQ they always ate down there. Yep, that famous “Lexington” BBQ. People rave about it and swear by it, however it never impressed me.
That “Lexington” BBQ joint…one that has been around forever and has been featured on many food shows, proudly proclaims they use only salt, heat and smoke as I recall. I can tell…like I said…”not impressed”.
My wife made BBQ butt in the crock pot for years that’s blows this “Lexington” stuff away and now that I smoke my own…I blow away this “Lexington” BBQ with a masterbuilt AND a water pan. Sorry to any diehard fans out there…this is just fact. Salt and smoke can’t compete with more complex rubs in my humble opinion.
Another very weird thing about these “Lexington” folks…they don’t pull meat, they only slice and chop…Huh?