On Sat, 18 Mar 2017 12:54:47 -0400, wrote:

A nice wood fire smoking pit does the job nicely, too.

That is what you do with pieces of trash meat that are too tough to
cook as a steak.

Not every part of a dead hog is "tough", though. :-)

https://www.youtube.com/watch?v=oQjG4a3zRFw

Even steaks are done using a reverse sear method. Slowly brought up to
near temps and then seared over hotter heat... wood or charcoal to
impart a light, clean smoke flavor. Dirty smoke is bad.

Another method I tried twice and a damn good Rib Roast.

_Turn the Oven Off! Prime Rib Roast_

http://www.food.com/recipe/turn-the-oven-off-prime-rib-roast-369457