Cooking assertions

Smoking and grilling is for meats, not for vegetables. Reverse sear the meat by smoking hot first with hickory at a temperature of 126 to 176 Fahrenheit, until the meat is like 15-25 Fahrenheit below the desired cooking temperature, and finish by flame broiling at 400 to 550 degrees F. Compressed natural gas through a gas line, or alternatively propane from a cylinder, is also desired.

Wood-fired masonry ovens are for cooking pizza.

Steaming is for vegetables, especially spinach and Brussels’ sprouts, and also for shellfish like lobster. Not for meat or poultry.

Any that I missed will be below