Quote:
Originally Posted by chessman
Yet another thing for you to teach me. I thought cooking with smoke was que, cooking with direct heat was grilling, and that sauce, while tasty, was not determinative. What is correct?
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That's pretty much it.
que is indirect heat, technically with or without smoke. I would add low and slow though there are certainly some places that cook with indirect heat at higher temps and wood.
The thing with a salmon fillet is that it's done in less than 30 minutes at 225. It's low but pretty fast. You get a great flavor but I just have a hard time calling it que. Guess technically it is but..
Sauce,
if required, means you botched the que
