Originally Posted by cal1956
well to start with , the "smoke ring " has nothing to do with smoke !!!
2nd, I know anyone can cook at high temps, the thing about it for me is : how can you call it smoking at those temps
isn't that why we have ovens ?
3rd , its simply gotta taste different than smoking
Ok. I'm completely without words as to your thoughts on the smoke ring. I'm trying to understand where you're coming from, but I can't. So maybe you can explain that one.
2nd- I don't understand the disconnect between higher heat and smoking. The meat is going through the same physical transformation, the smoke is coating and penetrating--it's just happening faster. Just because it's always been low and slow doesn't mean the same results can't be achieved via a different route. By your reasoning, since traditionally meat has always been smoked via burning wood, cooking with gas isn't smoking either. You're just baking at a really low temperature in a gas oven. Yet you insist on calling it smoking.
3rd- Yes I suppose it does taste different. Less moisture is lost and more fat is rendered, resulting in meat that is moist, tender and not quite as fatty.
Honestly I don't care if you believe me or not, but I do suggest you try it once just to bolster your argument. I've done quite a bit of smoking at 225°, and quite a bit at 300° and up, so I feel like I'm justified in making the statements I've made. It may all come down to a matter of personal taste. You may prefer the lower temps after all. But until you've tried higher temp smoking, I fail to see why you argue so vehemently against it.