Am I putting too much love into direct charcoal cooking?
Am I putting too much love into direct charcoal cooking?
I’ve got a Masterbuilt Gravity XT and absolutely love it, but I still find myself thinking that if I don’t finish certain things directly over charcoal, I’m somehow missing out on flavour.
I think what I’m chasing is that flame-touched, slightly charred flavour you get from cooking directly over coals. Obviously, the Masterbuilt is cooking with charcoal anyway, but you don’t really get those flare-ups from fat hitting the coals. I know deliberately creating flare-ups isn’t necessarily a good thing either.
Good example, I’ve got a really nice topside of beef. Normally I’d roast it in the oven, but I thought about doing it on the rotisserie. I then started wondering whether I should go through the hassle of lighting the Weber, or just do the whole thing on the Masterbuilt.
Ultimately, I’m after maximum flavour.
For those of you who own both, do you genuinely notice much difference from finishing food directly over charcoal, or am I putting too much importance on it when the Masterbuilt is already giving me that charcoal flavour?
Appreciate any advice 👍🏼