Something to consider ,is the difference in our sense of smell and taste.
The bourbon cask wood chips put off a fine aroma,while standing a few feet from the source.
Can we tell the difference,after an 18 hr smoke?
Can we taste,or smell the difference?
Is our sense dulled,or does it make a difference?
What will we wager?
It is amazing how many bartenders,will bet double -or nothing-the patron can't pick their fine brandy,compared to charcoal lighter,when mixed with their favorite Dr Pepper substitute.
At contests,"these experts that aren't willing to take the time to grow their knowledge" are sought out,to get in the side bet pools.
Can a just barely average cook,using salt and pepper,and whatever pieces of wood they found along the roadside,win contests against the cook with the exotic woods,the exotic flavoring rubs,the exotic injections,and the exotic sauces they spent days preparing,when they don't learn to cook the product?
Hmmm,enquiring minds want to know.
Could be, why good cooks go to the FIND,at page top,and actually learn something about the process.
Many of those folks,we welcome referring to cooks.
