Not really. Meat has plenty of moisture within and the stall is moisture evaporating from the meat, cooling itself from within. The water pan is really just a heat sink.

Agree, It may be a myth, but I guess we both don't beleive that adding pinapple juice will change the final product.

I just know when I don't put the water pan in there the meat is much drier than when I do use the water pan.

Likely a temp issue, but it's an endless debate amongst Q'ers. Slow and low, high heat, water pan, offset, lump, charcoal...people going to believe what they believe and do what works for them. And that's BBQ.

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.

If you're breaking down connective tissue to pull it, you're gonna have to get internal temp to 190. Regardless of a 6lb butt or 9lb. That's where the tissue breaks down.

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.

as a general rule, I use one mesquite/oak for every apple/cherry etc. it gives me the best flavor.

http://playingwithfireandsmoke.blogs...icnic.html?m=1

You will want to bookmark that site; the peeps who eat your food will thank me.

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.

Here's a link, this guy says he just uses water:
http://www.amazingribs.com/tips_and_...water_pan.html

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.

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. .

glad to have another bbq'er on board. skip the mesquite with the pork tho. Go cherry or apple

Thanks man, trying to learn! Came out well considering I have a pretty cheap vertical smoker.

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.

hickory for pork is what we use mmmmm mmmm good

this time I went hickory/apple/hickory/cherry

Fruit woods are great for pork, chicken and turkey. Hickory & mesquite for beef, although I like to mix woods for additional deapth of flavor

All right, good tips. Is there a smoking thread I should be posting this stuff in or should we just make this the official smoking thread?

Just don't smoke meats while on vacation and post those pics and you will be ok
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ROFL

I posted a pic but I wasn't on vacation. Will I be ok?

I smoked a rack of ribs on this bad boy (using the pan with about 50/50 water and apple juice) for about 7 hours on about 220 and it was damn good. A little bit of a pain in the ass but damn good.

I think so. be careful though this is important stuff.
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Pork loin with home made bbq sauce smoked with apple wood

Nice man. Any specific temperature you got that thing up to?

160. I smoked it at 250 in a foil boat to keep it moist. This one took 1 hr 45 min and I glazed it at 1 hr. Let it rest for 1/2 hr after cooking.

I wish I would have seen this thread before

I picked up a Brinkmann Gourmet Back in March
I've only used it to Smoke once - (Grill many times)

I have only made one Mod so far and that was adding temp gauges at rack level

http://farm8.staticflickr.com/7263/7...6e4937fa_b.jpg

Here is the bad boy in action

http://farm8.staticflickr.com/7269/7...c7ffce66_b.jpg

Here is my brisket
http://farm9.staticflickr.com/8283/7...795920f3_b.jpg

Here are my burnt Ends

http://farm9.staticflickr.com/8153/7...0f9be786_b.jpg

I'd like to smoke again soon

Thinking about doing another brisket and a Pork Butt this time

Dayum, I am hungry.

I'd stick to cherry, apple, pecan, and maybe just a little bit of hickory with pork. With beef, go hickory and just a little mesquite if you like it, and cherry is good there too. With chicken, pecan is great, cherry is also great. Here is something you should try too, fish. These are some trout I caught, gutten, brined, and smoked in apple. They were killer and I used some with cream cheese and green onions in a smoked trout dip/spread. Salmon would be the same as the trout, and the nice thing is, the fish only takes about 3 hours max to cook.

Today's menu is stuffed portabellos, Chicken legs baked potatos and mixed veggies. My wife is a lucky woman :)

This is what my BBQ pal Mr. Doggity recommends about woods:

"Today's smoking & grilling tip - What kind of wood for what kind of meat? This is another very common question, and again, the answer is, "depends"! The best all-around performer for most situations is oak. I like Missouri white oak, but others prefer red oak. Oak lasts long, produces good smoke, with a medium flavor. Ash and Beech are also good. I love fruitwoods, like apple, peach and pear. Nut woods like hickory, pecan and walnut are fine, in moderation, but can make meat bitter if over-used, and are best on pork and beef. I love alder and cedar for fish and poultry. One wood I use very sparingly is mesquite. It is very strong, and often too bitter. If I use it, I mix it with oak to tone it down.
Try unconventional things like corn cobs, pecan shells, and grape vines. Also pouches of herbs, citrus peels and even tea leaves add another dimension to your smoke. Get creative!"

:clap: The fish looks awesome

I just picked up the same smoker! Only thing that stinks is that it doesn't have any airflow adjusters. Although it turned out a great pork butt for me and it holds a nice temperature even without the airflow adjusters, although it takes a little more attending to because of it.

I want to try brisket but heard that is a rather tough one to turn out well for beginner smokers.

Awesome -
Here is the best Mod's Page I've seen for our smoker

http://home.comcast.net/~day_trippr/smoker_mods.htm

I want to add the vents and the Rope around the lid - I think those are next on my list.

I had heard that brisket was hard - and I think from my experience Smoking Meats is hard - but fun - Its way more labor intensive than I had thought.

My Wife's uncle really got me into two things - Scotch and Smoking Meat

here is his Smoker :

http://farm5.staticflickr.com/4154/4...0364472b_b.jpg

and some of that meat

http://farm5.staticflickr.com/4090/4...7b223a7b_b.jpg
http://farm5.staticflickr.com/4149/4...d3808a20_b.jpg
http://farm5.staticflickr.com/4110/4...f2f19805_b.jpg

Pork roast today. Injected with apple juice, honey and dry rub. Glazed with my home made sauce.

http://img.tapatalk.com/46c30105-c4fa-b30c.jpg

Two layers deep and almost ready!!!

OMG!!! They were SOOOOOOOO good!!! I STG, I could eat ribs every day!

OK CP...if Matthew and I make it to a tailgate this year, maybe this is they year we add the younger man to the Arrowhead experience (NO WIFE!!!!! please!!!), these new ribs are so on the menu! Luv and her crew can do their magic, I'll put these into the kitty!

They look good! Recipe?

Simple.... (I'm lazy these days, so I use an electric Brinkman bullet!!)

1) Remove membrane (if you don't know, Google it!)
2) Rub of your flavor/heat on both sides
3) Regular mustard (no skimping) on both sides (the MOST important step!!)
4) 2 hours at 225ish degrees in the smoking Brinkman. (I like a little moisture too, so I add one inch of merlot to the water pan - water will do too!)

5) Add a little more rub
6) Place U-down on foil
7) Add some apple juice
8) 1.5 - 2 more hours on the smoker at 225

9) Remove foil
10) Put back on 225 smoker "U" up (careful, they could fall off the bone!!)
11) Add a touch more rub to the ribs
12) Add a light layer of honey (like I do like when I snapped the pic!!), or BBQ sauce ouf your choice and close the smoker.
13) 15-20 minuter later they're ready to eat!

Nothing stupid, just GD good ribs.... I've competed them for years and these are as good as any I've ever done. And they're simple...

Nevermind....you posted the recipe.

Those look awesome. Will use some of your tips next time....I haven't done ribs yet. New to smoking.

Never tried the mustard, sounds like maybe I should. Other than that and the honey at the end, I pretty much do them the same as you do with damn good results.

What do you put in your homemade glaze?

16oz tomato sauce
16oz ketchup
12oz chili sauce
1c apple cider vinegar
1c brown sugar
1c corn syrup
1/2c honey
1tbs worcestrshire
1tbs soy sauce
1/2c dry rub
1tbs hot sauce

simmer for 1/2hr

It makes a lot so, I usually make 1/2 a batch at a time unless I plan on cooking for a lot of people

Printed.. Mind if I steal most of it for a try?

Be my guest. That's what this thread is all about

Learning a ton in this thread. Thanks guys!

My birthday weekend is coming up this weekend and I think I am gonna smoke myself some ribs. Haven't done those on the smoker yet. Gonna use tips from both of you and see how it goes!

I'll expect pics. Happy Birthday

Yup... Pics, or they didn't happen!!!

Deal... Seems light on the Soy sauce and the WS sauce, but I won't mess with it until then..

Yeah, as with anything, you have to make it to taste. It has a really good balance of sweet, salt and heat for me. I wont sue you for making changes though :)

So pork or beef ribs is the question????

Pork. Baby back (loin back).

Agreed....Pork. Beef are just about pointless IMO!

This, pork loin ribs are the best. I cook spare ribs for larger get togethers mainly because they're easier on the wallet

One thing I've learned is, Kosher Salt is bad ass salt. It's much better in dry rubs than table salt, but a little goes a long way. So you don't need near as much. Must have salt in your rub.

I don't add salt to my rubs, I salt the meat prior to adding the rub to create a pellicle layer, then I add the rub. I think it helps adhere the rub and if I want to use more rub later I don't have to worry about over salting. Several ways to skin a cat though.

Indeed....

I'm not bbq saavy AT ALL. I don't even own a grill. My question is this....is there a way to cook ribs in the oven that will taste as/almost as good as on the grill or smoker or pit or whatever?

this is almost identical to mine, but I use sorgum mollasses instead of corn syrup and honey, and I put a tad bit of yellow mustard in my suace

Try this. Demembrane the ribs. Coat liberally with rub. Place in middle rack for about three hours at 275 degrees. Place them in foil with a spritz of apple juice and cook another half hour. Remove from the oven, glaze with sauce of your choice, set oven to broil at 400. Remove ribs in about 15 minutes or when they are starting to get just a hint of char on them. If you add a little liquid smoke to your glaze, you can get some of that smoked flavor, but just be very careful not to overdo it. Most people wouldn't know the difference if you make em this way

I agree that pork ribs are killer, but some good beef shortribs bbqed very low and slow will actually knock your socks off. Think eating burnt ends off the point of a brisket right off the bone. They take longer but they are always a hit when I do them. People just like beef! Stay away from sweet rubs with them, and use a more savory sauce as well (reduced red wine, butter, thyme, garlic, salt and pepper). Plus, they are usually pretty cheap.

Awesome. Thanks man.

Like an Australian Cisco TAC engineer once told me YEARS ago....(I'll) 'give it a go mate'...

I do this on rainy days sometimes. I'll just add that I place then on a wire rack, in a 13x9 jelly roll pan. I go with 225 and I place red wine or apple juice in the pan (not touching the ribs).

I go another hour to 90 minuted in the foil too.

A slight difference on the broil part is that I start with just a slight coat of butter at first, then I go with more rub and honey (or BBQ sauce) after that. Takes the "hint of char" part out of the mix, but you'll know.

Hey, do rib every weekend, there's a million good ways to go...

This, practice makes perfect I fire up my smoker at least 3 times a week. I'd put my pork and poultry up against any back yard grillmaster. Still working on making that perfect brisket though. Don't be afraid to try new recipes and methods until you find something you like. There is a lot of good info on the web too.

Noted, thanks guys.

I've been known to play around with brisket too.. That was a good day. I was smoking for my team's wrestling tournament... The good and bad news is that it didn't last long at all! Thank God for electric slicers.... :D

Damn that looks so good.

Damn, three times a week!? It is too time intensive for me to do that while working but props to you man.

And you can't have too many grills and smokers... Everything from the bobber hibachi for grilling flank steak (yeah, you want the coals hot and close!), to a side-fired smoker, to and electric bullet, to a charcoal bullet, to a weber, to a two-sided gas/charcoal grill. Yeah, you DO need them all!

Tell her.....:cuss:

Do you keep a journal?

I'm thinking of starting to journal the things I do so I have a good record of what worked and what didn't. I've been trying new rubs, cooking methods, etc. so often, I kind of lose track of the changes that I liked versus the one I didn't.

I keep a cooking log. Weight of the cut, where I bought it, airflow % (vents), external temp, wood, rub blend, internal temp/time, sauce, and a final summary. Through it I've developed a base for my rubs/glazes/sauce so if I want to change something up it's an ingredient here or a profile there and not just mixing and matching.

During the week, I limit myself to smaller cuts of meat that don't take to much time. Sundays I break out the larger cuts that take all day. I use a propane fired Brinkman vertical smoker which makes setup a lot quicker too. 15 min after lighting, I'm at temp and ready to start cooking.

When I started I did, but i've settled into flavor profiles I like for most everything I cook so now it's second nature. Now I have people buying meat for me to cook for them and there are never any leftovers, that's all the conformation I need to know I'm doing it right.

Any of you guys do any curing? I cured this pork loin for 6 days for some back bacon, smoked at 175. I enjoyed it and want look into curing some other cuts.

http://img846.imageshack.us/img846/2361/backbacon.jpg

I do a fair amount. I cure venison sausage, I cure salmon. I've not done a ham though it looks good. I made a shitload of venison sausage last fall. Probably 20 lbs. My freezer died and it all went bad. Dammit!!!! I will be making another huge batch first rainy sunday this fall.

With Matt Cassel at QB, every Sunday this fail is going to be rainy...

Cheater!

http://uploads.huckshut.com.s3.amazo...rs-480x320.jpg

I was watching DD&D last night and he was in Mississippi with some Chinese family.

They had the "grills" setup in their carport - 4 giant, gas-fired woks. Food looked absolutely incredible.

So you shot the deer then cured it, shit that's all you had to tell Nucky. Actually, that sounds really good. I cure a fair amount of salmon as its my wifes favorite. I haven't gotten into sausage but I'd like too./sig potential. I'd also like to play around with cold smoking some cheeses.

yeah, I like experimenting some. Particularly with fish and sausage recipes. I've pretty much got my ribs, butt, and brisket where I like them. The strangest thing i've heard of being smoked was a guy Phobia knew that smoked hard boiled eggs. One thing I've been wanting to try is curing and then smoking some catfish. Never know till you try i guess.