Terminology question

ETBee · November 2012

If I cook something indirect with no wood chunks - am I grilling it, baking it, or smoking it? What is the difference between just cooking something and smoking it?

Village Idiot · November 2012

My thoughts (YMMV)

If you cook indirect without chunks, you are baking (or roasting).

If you cook direct with a hot fire, you are grilling

If you cook low and slow, indirect, with wood, you are smoking.

SmokeyPitt · November 2012

Agree with VI...except sometimes I think people associate temp with smoking regardless of whether or not additional wood is added. For example, 275 or under is "smoking temp".

I struggle with the difference between roasting and baking. One thought is it is just a matter of what you are cooking. A hunk of beef at 350 is roasting; an apple pie at 350 is baking.

gdenby · November 2012

SmokeyPitt said:

I struggle with the difference between roasting and baking. One thought is it is just a matter of what you are cooking. A hunk of beef at 350 is roasting; an apple pie at 350 is baking.

Yes, the terms seem to be just a language convention. Nobody roasts a pie. But I do associate baking w. somewhat higher temperatures. A pizza can be baked at 600, but a piece of meat will be broiled or seared.

And other things become confusing. BBQ is always cooked in the presence of smoke, But smoking, more strictly speaking, is always done at a lower temperature than 'Q.

Griffin · November 2012

Would indirect with smoke at over 350 be smoke roasting?

Mighty_Quinn · November 2012

Smoasting

Village Idiot · November 2012

Griffin said:

Would indirect with smoke at over 350 be smoke roasting?

No. Technically that's called "burning your gasket". :))

Griffin · November 2012

What's a gasket?

Village Idiot · November 2012

So, you been doing some smoke roasting, huh?

Griffin · November 2012

Yes, but I think some pizzas and steaks took care of the gasket.

Skiddymarker · November 2012

Ah, English - the hardest language to learn (or so it has been said).

I agree with VI, keep it simple.

"If you cook indirect without chunks, you are baking (or roasting).

If you cook direct with a hot fire, you are grilling If you cook low and slow, indirect, with wood, you are smoking."
The question remains regarding roasting and baking - If an oven or an egg, set-up for indirect no smoke, has a stable temp of 350, and you put in a pie, cookies, lasagna or a potato with the skin on, we usually say we are baking. Put in some cut up potatoes or vegetables, peeled or un-peeled with some oil and herbs, poultry or a piece of meat and we are now roasting. Great question.

SmokinDAWG82 · November 2012

I cook on mine!

fishlessman · November 2012

i do low and slows direct raised grid all the time, with or without wood i would tend to think its smoking as long as theres some lump

hogaholic · November 2012

In my convection wall mount oven, baking means the heat is generated from below the food. Using the roasting setting results in heat from the burners both below and above the food.

burr_baby33 · November 2012

I keep it pretty simple. Every night I just go out back, fire up the egg and cook dinner. Not sure what to call it.

Eggcelsior · November 2012

both use dry heat to accomplish the task of cooking. The Joy of Cooking defines roasting as a subset of baking. Baking works through using convection to cook food. Roasting uses the same application of heat, but not entirely through convection, as little convection occurs in solids.

Reluctant Gourmet explains the difference as: " You generally roast food that has structure already, solid foods such as meats and vegetables. You generally bake foods that don’t have much structure until they are baked: cakes, breads, pies, casseroles, crème brulee, etc."

As long as it's tasty, I'll partake.

gte1 · November 2012

So what am I doing when I do my ribs @350 indirect with wood?

Little Steven · November 2012

Best definition I have ever heard is that if the item has a fairly solid form it is roasted. If it doesn't have a fairly solid form it is baked. Roasting usually uses some fat as well. Think "baked potatoes" vs "roasted potatoes"

Deckhand · November 2012

Cooking "raised direct" (high in the dome) combines grilling and roasting/smoking. Definitely not the sear associated with "grilling" but you can get a nice brown surface on your chicken or burgers. Results similar to "smoking" with a big drum smoker without an indirect piece.

Hi54putty · November 2012

I call it all "Egging"

nolaegghead · November 2012

I call it "pairing".

When cooking direct, I prefer a extra hopped IPA or a dry Japanese brew like Kirin or Sapporo.

Cooking indirect, a sipping bourbon or diet coke and bourbon are preferred.

Pizza (hot indirect) takes a lot of concentration - requires an insulated mug, lots of ice and either a rum or vodka based concoction.

SmokinDAWG82 · November 2012

nolaegghead said:

I call it "pairing". Cooking indirect, a sipping bourbon or diet coke and bourbon are preferred.

I must partially disagree NOLA, Indirect cooks take much longer and therefore should start early with a Bloody Mary or two, the bourbon drinks don't start until you reach the stall!
B-)

nolaegghead · November 2012

SmokinDAWG82 said:

nolaegghead said:

I call it "pairing". Cooking indirect, a sipping bourbon or diet coke and bourbon are preferred.

I must partially disagree NOLA, Indirect cooks take much longer and therefore should start early with a Bloody Mary or two, the bourbon drinks don't start until you reach the stall!
B-)

I'll concede the bloodys are a good idea - at least if it's in the AM.... :D

SigP · November 2012

Beer in the morning -- Bourbon in the afternoon.

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