"The New 'Cue" in WSJ

[pbe gummi bear]

http://m.us.wsj.com/articles/a/SB10001424127887323716304578482970210059326?mg=reno64-wsj

Check out this article about new school fancy bbq. In the print version there are recommended grills, the Weber on touch is the beginners choice because its has "a fatal flaw of needing to be opened to add charcoal"

I took pics of the print version. Ill put them up when I get home.

[1buckie]

from the article:
"barbecue is our great American food, a high art attained through years of patient training by men as single-minded as samurai"

On my best days, I'm a BBQ Gladiator.......

[Alfonso]

Strength and honor.

[Craig]

Interesting read. I'd argue that a Weber kettle is fine choice for smoking, I'm sure a WSM is optimal, but to each his own. 

[MacEggs]

On my best days, I'm a BBQ Gladiator.......

I'll 2nd that! You know, that's a possible tagline alert!! 


Good article. I've been at the smoking game for about 4 years now. - Used to be a griller on a gasser. Now it's just a warming oven.
I like to experiment with stuff, as well. However, most of the fancy sides are done by my better half. She wants me to eat healthy.
I prefer a good balance, and that's what I get.   


I do like the line in the article:

The difference between old and new 'cue goes as deep as the meat itself. Almost all commercial barbecue, from the day it was invented, has consisted of the worst, cheapest beef and pork available. That is basically why it was invented—to break down tough, gnarly cuts via long, slow cooking. (The smoke was just a byproduct of the crude fuel that happened to impart deliciousness.)

That's why we do what we do.

[MacEggs]

Interesting read. I'd argue that a Weber kettle is fine choice for smoking, I'm sure a WSM is optimal, but to each his own. 

No argument from me. After learning to smoke with my 22.5" blackie, I've never looked back.
I just needed / wanted more!