On 10/18/2012 8:34 AM, Brick wrote:
> On 18-Oct-2012, > wrote:
>
>> On Wed, 17 Oct 2012 22:52:30 -0500, Sqwertz wrote:
>>
>>> On Thu, 18 Oct 2012 03:29:03 +0000 (UTC), User Bp wrote:
>>>
>>>> > wrote:
>>>>>
>>>>> Your troll failed!
>>>>>
>>>>> ;-)
>>>>>
>>>> In a perverse way you're right. I live in Davis and the area is
>>>> abundantly provided with orchards: Almonds (dwindling), walnuts (lots)
>>>> plums and a few others. Every so often one of the orchards is
>>>> pulled up, like so many huge dandelions, and the wood retrieved
>>>> is set aside for some other use. I was hopeful that somebody would
>>>> know of a charcoal maker who uses it.
>>>>
>>>> No such luck. Lazzari will certainly do, but I was hoping for
>>>> something more local.
>>>
>>> People have posted here about making their own charcoal in the distant
>>> past but I think the consensus is that the convenience factor of
>>> buying it far outweighs the hassle of making lump in small quantities.
>>>
>>> There's always the pre-burn method. Burn you cured or green wood down
>>> in a separate pit then transfer the coals to your meat-smoking pits.
>>> Again this is usually only reserved for larger operations (such as the
>>> legacy BBQ restaurants here in Central TX) or for very large offset
>>> smokers.
>>>
>>> -sw
>>
>> What Steve is referring to is called "barbecue" except that in traditional
>> barbecue the live coals would be placed directly under the meat somewhere
>> between 16 and 24 inches. Barbecue cannot be made in an offset smoker but
>> the resultant smoke-roasted meat is delicious nonetheless.
>>
>> TFM®
>
> Glad 'Fats' finished with that last line 'cause I have a video clip of him
> chowing down on mine. And here, I've been calling it BBQ because
> I didn't know any better. I thought if you slow cooked meat with fire
> and smoke, you could call it BBQ. Now I have to figure out what to
> call the stuff I make because I cook it in an offset pit.
>


It is called barbecue, whether in an offset or bullet style smoker with
a heat/flame defuser between the heat and the meat. I think TFM is just
wanting to cause a debate on the definition of barbecue.

We used to think barbecue was something cooked low and slow. We have
learned, that is not necessarily so. Big Jim has mentioned he has cooked
brisket at temps of 300 or more. No one complained it was not barbecue
at his New Years Day bash that he cooked at for 25 years.

My definition is meats cooked at under 300 using lump and/or wood.
Others definition may differ a little. If it is tender and delicious,
who cares? It is all good...

BBQ
--
“We are going to be gifted with a health care plan that we are forced to
purchase, and fined if we don’t, signed by a president who smokes, with
funding administered by a treasury chief who didn't pay his taxes, by a
government which has already bankrupted Social Security and Medicare,
all to be overseen by a surgeon general who is obese, and financed by a
country that’s broke.

Author Unknown