I have done the gamut, I think that a properly cooked hunk of meat will always shine through. Unless you do something really nuts, like add a cup of Cayenne pepper, going with something like salt and pepper, or something with 10 ingredients, you cook the meat right, it will be the star. If you are saying salt & pepper and using Lawry's, then you are not using just salt and pepper.
I have, for some time, really disliked people that answer with a lie, and one of these guys seems to be telling a fib, heck, maybe they both are. I also dislike the 'if I told you, I would have to kill you' line.
As to the cooker, yeah, it is the cook. But, if I am using a cooker that I know will do what I ask it to do, and do it quickly, then I will be a better cook. Flat out, the best equipment will make a good cook better, but, it won't help a bad cook at all.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"I'm Armenian...perhaps...but then again...maybe not..."