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08-05-2012, 08:20 PM | #1 |
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Thanks for the tips guys. Came out pretty good for my first smoke! Didn't get it hot enough as it wasn't as pull apart as I would have liked and I might not have applied the rub liberally enough. But still tasted awesome. I used Mesquite wood with pineapple juice in the water bowl. Smoked for 8 hours.
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08-05-2012, 08:23 PM | #2 | |
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08-05-2012, 08:28 PM | #3 |
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I thought someone on here said putting about 1 cup of juice in the water bowl was a decent idea? Or I read somewhere that it was to add some sweetness.
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08-05-2012, 08:34 PM | #4 |
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You could add some flavor by injecting it, spritzing it, or possibly marinating it, but you can't infuse flavor from your water bowl. The water bowls primary function is to help regulate the temp, offset the heat.
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08-05-2012, 08:39 PM | #5 |
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08-05-2012, 09:26 PM | #6 |
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The water pan is to help add humidity to the meat (keeps it moist) and regulate temperature. If you add a can of frozen apple juice to the water, it will keep the water cooler for awhile. It adds aroma to the inside of the chamber. It does not appreciably "flavor" the meat as much as burning apple wood, but it does add aroma to the chamber.
Water is important for meat tenderness and most important, temp regulation. If your bullet smoker has a water pan, use it. It's there for a reason. The other stuff is all personal taste. I like adding fruit juice to the water, but you may find just plain water to work fine for you. |
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08-05-2012, 09:43 PM | #7 | |
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08-05-2012, 09:31 PM | #8 | |
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If you wanna slice it, go ahead with whatever the **** you think constitutes a cooked butt. But if you're pulling it, you need the center to hit that temp.
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08-05-2012, 09:56 PM | #9 |
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I have a water pan in mine directly below the meat. The reason I put water in it is so the drippings won't burn and create an undesirable smoke flavor.
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08-06-2012, 08:26 AM | #10 |
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Here's a link, this guy says he just uses water:
http://www.amazingribs.com/tips_and_...water_pan.html |
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08-06-2012, 08:34 AM | #11 |
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To me, a water pan is about maintaining moisture.
If I want to add some flavor with juice, I would put it inside the foil during a stage when I wrap the meat.
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08-06-2012, 09:48 AM | #12 |
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When I used a bullit smoker, it was impossible to regulate the temperature without water in the pan. If it ran out of water, it would usually ruin the meat if not corrected quick enough. .
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08-06-2012, 11:04 AM | #13 |
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glad to have another bbq'er on board. skip the mesquite with the pork tho. Go cherry or apple
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08-06-2012, 05:38 PM | #14 | |
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What are your recommendations for woods to use with what meat? I just didn't want to buy a ton of wood and Mesquite was the only one that came in a economical bulk size for not a ton of cash. Wondering where most of you get the wood you use? I got my bag of mesquite at home depot.
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08-06-2012, 05:44 PM | #15 | |
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