One of the slowest forms of cooking food is smoking. It uses low temperatures and wood smoke to turn raw meat into deliciousness. However, it takes time, it takes patience, and it takes skill. Not the kind of things that are in abundance in our microwave culture today. But if you have ever had a great smoked brisket sandwich, a fall-off-the-bone rack of smoked baby back ribs, or a wonderful piece of smoked salmon, you already know the tasty rewards of waiting for this method of cooking.
Last week I was able to finally inaugurate the smoker I have been building in the back yard. It is a part of a larger smoker – wood fired pizza oven – BBQ grill project I have been working on for quite a while. The baby back ribs smothered with my Dad’s and brother-in-law’s dry rub were a hit and will be replicated again soon.
I look forward to putting this smoker to use and really enjoying the all day smoking process, especially this summer while the weather is nice. Drop me a note and let me know if you are pursuing similar cooking escapades.
…..Dan at aslowerpace dot net
