Originally Posted by NewEnglandQ
I have to say that meat over an open fire is a completely different flavor. Also, it is definitely a matter of personal preference. I cooked chicken, beef short ribs, and pork spare ribs this weekend on the PBC. My wife thought it was some of the best BBQ I have ever made. I personally did not like the flavor of the smoke created by the drippings. One thing that I think ruins BBQ is white smoke and to me, the "grease smoke" is in the same category. Again it is a preference thing....the wife loved it.
I could not agree more. Techniques like this provide one additional opportunity for us to determine the flavor of what we cook to either meet our tastes or those whom we serve.