We have an air fryer in our kitchen. I bought it against my wife’s wishes, but we have both come to love it. In about 7 minutes, we can have crispy chicken strips, nicely reheated leftovers, or a delicious brat fully cooked.

By contrast, if I want delicious smoked ribs, it takes me at least 24 hours to do it well. It requires marinating, slow cooking, and occasional spritzing. Smoked brisket or turkey takes even longer to get right. Any man who does much smoking lives by the rule of “slow and low.”

The air fryer has a place, but smoked meat is another level of quality.

Good things take time.

You cannot air-fry spiritual maturity; it’s more like smoking meat.