Wow, I'm suprised by the intensity of some of the responses the original post invoked.
I didn't feel threatened at all. You guys are a bunch of zealots ... (you know who you are
, not that there is anything wrong with that). Maybe I've missed something.
I love the pulled pork and stuff I make on my WSM and given that I only grilled on a gas grill prior to that makes it seem like real BBQ to me.
If Ludi doesn't think I make real BBQ cuz I use a wsm and lump, it's ok with me. I have no inclination to start doing his idea of real BBQ either.
Tex, good God man, that was an epic, well written post with many great counter points! Well done! I think you might have missed the detrimental impact modern processing, medications and distribution might have on our meat over a real wild pig though
.
I as well think the main problem with Ludi's post stems from the use of the word 'traditional'. It is relative to a point in time. But I don't fully agree. If the traditional method was to apply smoke and low heat for many hours, that hasn't changed by using a WSM. We are still using wood product as the heat source.
Being the age that I am, 'traditional' to me is grilling over charcoal briquettes in the '70s when I was a young kid. 50 years from now I'm certain Larry's new microwave BBQ will be a traditional method if the government has to ban all unnecessary open fires due to air quality.
Somebody else said 'I bet it tastes better today'. I bet the end product does taste better given the endless variety of raw ingrediants, spices and other products readily available to us today in our local grocery stores.