I was watching on the Travel Chanel or Food Chanel or some place about Franklin and Miller's in Austin. Franklin smokes meat and Miller says he bbqs not smokes meat. That was a big revelation to me because although I've been at this for 10 years, I never thought of it that way. I know true BBQ includes smoke but it's not necessarily "smoking meat", although your meat does get smoked. For example Franklin will use the offset and let it run for over 15 hours for a brisket and if I recall correctly Miller will have his brisket done in a fraction of the time. I've never been to either of these places so I don't know if Miller's would turn out really moist and tender like a full smoke session like Franklin would be.
Okay now to my question about the Salt Lick. You guessed it, I've never been to any of these places so all I get to do is learn about these places on TV and on the net. The Salt Lick looks like BBQing too rather than smoking meat. Not that that's a bad thing but the question is, is the Salt Lick smoking meat or BBQing? I've been at this for 10 years like I say but I'm still a rookie compared to most of you that's why I ask such questions.
Also, don't mean to insult any Texans but doesn't the Salt Lick look like Santa Maria style like we have out here in California? It's on a grill or grate over the wood just like Santa Maria and if I'm not mistaken I think the Salt Lick gets to raise and lower the grill/grate too.
Sorry for the newbie questions but I'm curious.
My fascination with BBQ and smoking meat just grows by the day. In fact, I have never been interested in Santa Maria style ever but recently I started to, so today I made my first Santa Maria style tri tip. Turned out good but I learned some things I need to work on and improve for next time. I prefer brisket over tri tip any day but I thought it would be fun to do. I will do this again until I get it right.