Just Call Me Junior
As a chef (25 years), I never had a problem with compounding techniques, either. Use all your tools in the toolbox!Interesting comments and good info..
Like audio, going for perfection and being a "purists" mostly results in disappointment... at least in my case.
I have a good friend that has been a professional chef and restaurant manager going on 30 something years. He rarely smokes mcuh longer than an hour or so, as he says... "you can only get so much smoke in there". He then uses the oven for the rest. It gets really easy and never fails. The secret is how to seal the container you use in the oven. Fall off the bone everytime. Even BB Ribs... Which I have always found very difficult to get right on the grill exclusively.
Having said that... I love to stand by the grill and hang out in the backyard and listen to music and throw the baseball/ frisbee etc with the kids on a nice day. That's a good day in my book.
I've smoked food on top of a stove burner with a hotel pan. Sea scallops go fast, and taste great. I cut my teeth a looong time ago with a simple aluminum cabinet with wire racks and a hot plate with an aluminum pan.