British BBQ Society Forums

What's the flavour like without smoke? Anything like a normal oven?

I've actually cooked it this way both on the Weber and in the oven. I think everything on the barbecue tastes different...but I might just be imagining it, of course.

I understand a test was done using charcoal vs gas, and people couldn't tell the difference with chicken, but could with steak. See here:

http://bbq.about.com/od/grillinghelp/f/f060604b.htm

The author suggests it's to do with smoke, but that's clearly contradictory - you'll always cook chicken for less time than you will chicken, so the charcoal smoke should be less of a factor, not more.

I believe it's partly to do with the very dry heat of a barbecue, coupled with the very high temperatures (relative to your oven) of the charcoal.

My understanding of the chemical process is that, when charcoal is burned, nitrogen in the charcoal reacts with oxygen producing nitrogen dioxide. When this reaches the surface of the meat - particularly the juices on the meat - this dissolves and forms nitrous acid. This reacts with the meat itself and changes the flavour. This doesn't happen so much with a gas oven as there are only tiny amounts of nitrogen in domestic gas, and (of course) none at all in an electric oven.

Steve W

There is always the manner in which it's eaten, you are outdoors relaxing enjoying the atmosphere rather than feeding your friends and family so a different atmosphere for tasting.
Yes I've taken my medications. The Food Show on BBC filmed students drinking alcopops with their friends outside a pub having a great time. A few days later they then invited these same students into a studio for a taste test and gave them the same drinks but in a glass. They all detested the same drinks as too sweet and nothing they would imbibe I'm sure there is a more scientific reason behind the taste difference though.
If anyone wants to runs a seriies of taste tests look no further for your volunteers

Excellent points, Keith.

On the one hand, I think it'd be excellent to have a bit more science on this.

On the other hand...hey, I enjoy barbecuing! If I enjoy barbecuing a steak outside over charcoal a little more to frying it inside, then I'll enjoy it for its own pleasure. If it doesn't actually taste any different, but I think it does, then I'm happy to enjoy what I think I taste, even if I'm wrong.

Steve W

You're not wrong it does taste better, maybe it harks back to the primitive caveman(sorry cavePERSON) in us all, cooking over fire!!

Right, I'm, going to sound all poncy (it won't be the last time ).

There's a pseudo-religious element to this (but it's got nothing to do with 'God'). It can be found in other areas, but it's particularly strong in barbecues.

The most important aspect is that of ritual. Getting the cover off, getting the tools out, lighting the chimney, etc, etc. You'll be pleased to know it's an aspect of our hobby we share with heroin users and absinthe drinkers. There appears to be a strong and positive correlation between human enjoyment and the ritual of using some sort of 'works'.

Of course, added to this we have the elemental and primeval meeting of fire, food, and family/tribe, as you mention.

Now that sounds poncy (largely because it is), but what it means is that people feel comfort in going through processes with ritual elents, particularly involving food, fire and family, and that all this comes together in the barbecue.

And, of course, if you set the garden fence on fire you can add the element of water to the mix.

Steve W

By that criteria of loving ritual the same would apply to housework & DIY.......trust me it doesn't

Man make fire good?

FlashGordon wrote:Man make fire good?

Fire make meat gooooood