bradgreer
Full Fledged Farker
- Joined
- Jan 24, 2014
- Location
- Smithfie...
I know that an accomplished pitmaster can make great food on just about anything, from a hole in the ground to a 20k rig.
My question is for those who have experience on different types of cookers and different types of fuel sources (wood only, charcoal, pellets etc...)
Is there a big difference in flavor when it comes to different cookers.
For example, if i cooked a brisket on a wsm and a brisket on an expensive offset (pick one) using the same cooking methods, rubs etc...would there be a big difference. I know teams are winning with all kinds of cookers on the circuit, and the standard mantra is "always the pitmaster, never the pit".
I just wondered if people have found this to be accurate.
Thanks, (sorry for the rambling)
My question is for those who have experience on different types of cookers and different types of fuel sources (wood only, charcoal, pellets etc...)
Is there a big difference in flavor when it comes to different cookers.
For example, if i cooked a brisket on a wsm and a brisket on an expensive offset (pick one) using the same cooking methods, rubs etc...would there be a big difference. I know teams are winning with all kinds of cookers on the circuit, and the standard mantra is "always the pitmaster, never the pit".
I just wondered if people have found this to be accurate.
Thanks, (sorry for the rambling)