New to site so I have a smoker mod question

[MI Smoke]

Well have to disagree on some of this stuff. I think the water pan do add moisture. So there. lol

U talkin addin moisture to the meat or smoker?
I'd say it adds moisture to the smoker, which stops the top of the meat from getting dry :razz:

 

[bigwheel]

Well you seem to be agreeing with the smart folks here..lol. I have some real well entrenched theories on where pit moisture comes from..whut it does inside there etc. I will give only once quick example then an interested person might need to use algebra to connect the dots. Onliest person I ever seen in my life who could cook an edible nekked brisket on a big long burner cooked over 15 gallons of water. What is up with that? Did all that moisture come from his 7 pound brisket? I think not..lol.

 

[bishop952000]

Well we're supposed to get some more snow here this weekend so nothing smoking this weekend, however the whole brick/sand thing has intrigued me enough to try it on my next smoke session (and just because I live in CO doesn't mean in a pothead). . The whole chicken came out awesome as well as the ribs (two different rubs for two different slabs) I had smoked this past weekend, so the chicken will be done again and we also have a brisket from the steer we had butchered so we'll see how things come out. This forum rocks.

 

[MI Smoke]

Does any of your wives smoke pot?

 

[bishop952000]

Haha, I live in Colorado NOT Utah. :-D

 

[bigwheel]

Ahh glad to clarify that geography issue..lol. Hey M1 just think far NW Texas. Glad your cook went well Bishop.

 

[Bob In Fla.]

x2 The only thing liquid does is make a mess.
If u want to add liquid - drink it

Yup. You have to inject moisture or brine to get more liquid inside the meat.

Think of a long braised pot roast that your grandmama used to make... It can be dry as shoe leather while it was cooked in a liquid the entie time.

Moisture in the air/environment from spraying, water pans, etc can possibly slow down the moisture from leaving the meat, but it CAN'T add any back to the meat.

BOB

 

[bishop952000]

So I was going to try and smoke another chicken today but pulled a bone head move. I went to start my brickets but didn't have enough. Made a run to Home Depot (6 mins away) to pick up a bag. No blue bag so in a hurry I grabbed the black bag. Started my chimney up and, whoosh! Didn't think anything of it because I was thinking about my cook time. After I put the lit coals into the basket,whoosh!!! Again. The black bag, if I read the bag, has lighter fluid already added. I don't like the way the coals are smelling so I'm not going to put my chicken in there. Oh we'll, I guess that way I learn (my girlfriend is ALWAYS telling me that). At least I have Friday off as well so I'll try again then.

 

[Max1]

Yeah, those starter fluid soaked briquets are crap man, the fluid sucks too, stay awayyyyyyyyyyyyy from those...

 

[bishop952000]

Smoke two of my best chickens yet! Some Aurther Bryant's rub and that was it! Oh and the brine I had them in over night.

 

[bishop952000]

Oh I forgot I put just a little bbq sauce on for the last 30 mins.