h a l f b a k e r yThis is what happens when one confuses "random" with "profound."
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Thinking back to a 'King of the Hill' episode where the family hides wood fuelled barbecues from the propane salesman, I asked myself why propane can't give the same flavour.
Take the desired wood/herbs, gassify them, compress the volatiles and inject the gases into the gas bottle.
...mmmm, that
smokey nuance.
[link]
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Nice idea, but I suspect that: |
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(a) The flavour molecules would be big enough to
condense out as an oily residue in the gas cylinder
(or partition into the liquified gas, not emerging
with the gas)
and |
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(b) They would be destroyed in the heat of the
flame
(in a wood barbecue, some of the wood is hot
enough
to release flavour compounds, but cool enough not
to
destroy them). |
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The flavour molecules are partially pyrolysed volatiles from the wood, and from stuff that drips on the wood. Really pure charcoal imparts very little flavour. |
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Probably correct about the fractional solubility in propane ... in effect, it will be fractional distillation at ambient temperture, as the most volatile fraction boils off first. |
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For this to work it would be necessary to introduce the flavour into the airstream some way above the flame. |
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Surely it would be better for the barbecue to inject
artificial smoke-flavour liquid directly into the
meat with syringes? |
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Before, during, or after the visit to the abbatoir ? |
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So a non combustible, light and tasty number made in the laboratory. Oh well. |
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