One of the best things in my opinion is smelling the roasty aromas from a slow cooking piece of meat. Combining the lovely smells of roasting wood, cooking meat and spices fills the air with an amazing aroma. Trust me, it will draw people out of the woodwork searching for the source of the sweet food-smells. BBQ. Good old fashioned smoked meats...this is heavenly. Two years ago I was at a clients house preparing a dinner party and as I walked onto their patio I was greeted by this large, oblong, green grill thingy. Enter the BigGreenEgg! Oh my goodness, this thing is amazing. I smoked twenty pounds of chicken that night on this new grill and it was moist, tender and perfectly basted with a perfection of smoke flavor . Of course I had to have one of these things in my arsenal. They are not cheap but for the commercial cook it will pay for itself in no-time. Speed, consistency, adjust-ability and versatility are just a few valuable attributes of these ceramic cookers. Their website is great- www.biggreenegg.com (I will let you inform yourselves further). My personal choice is a combo of woods to create my flavor profile within the meat. It's important to find a wood that you like the smell/taste of. Smoke can overpower the ingredients quickly so use sparingly and remember "you can always add...but you can never take away". Remember if you use barrel smokers or propane cabinet smokers that moisture is a fleeting thing you want to harness. Meats and other ingredients can and will lose their moisture while cooking in a dry heat environment. Basting, spritzing or wrapping your food are all techniques to help maintain/preserve internal and external moisture. This will lead to a better finished product that is juicy and full of beautiful flavor.
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