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Ed Pawlowski

On 8/28/2017 5:26 PM, wrote:
> On Monday, August 28, 2017 at 7:32:18 AM UTC-5, Ed Pawlowski wrote:
>>
>> Traditionalists think it is heresy, but I use a gas smoker. I cut up
>> some wood chunks that go in a box over the flame. Holds temperature
>> evenly and it great for brisket that takes many hours.
>>
>>
> Yep, if you set it up correctly you can do just as good a job of
> smoking with a gas grill/smoker as you can with a charcoal/wood
> grill.
>
> I watched ATK yesterday and they smoked a pork roast on a gas
> grill. To get the smoked flavor they threaded 3 slices of bacon
> onto a skewer and put them on the hot side to render and release
> smoke.
>

NO, NO, NO. It can only be done the way I do it! My way is the perfect
way.

Nah. There are many methods that will work and give good results. There
is a point that the meat will no longer absorb the smoke too, so an oven
to finish works well and can be convenient. As long as the end result
is something you like, you have success.