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#203 – Anya Fernald: Regenerative Farming and the Art of Cooking Meat
Lex Fridman Podcast
Cooking Over Wood - The Experience Piece
There's a certain experience to like when there's a bit of smoke, maybe I don't know what the chemistry of it is, but I feel like with smoke, the smell is distributed more effectively. When you're cooking over wood, all you're doing is making your own charcoal. You shorten that cycle with carbon, with charcoal. But what you lose is that whole cycle of that really beautiful experience of smelling. Now, if you're cooking on a Traeger, you're going to get awesome smoke smell. There's plenty of ways to do this - It doesn't always have to be wood fire. We were talking exactly about that, like the nuance and the beauty of like that
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