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08-05-2012, 08:39 PM | #1 |
MFIC
Join Date: Jul 2009
Location: Tromsų, Norway
Casino cash: $3819219
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Posts: 7,771
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08-05-2012, 08:46 PM | #2 |
Has a particular set of skills
Join Date: Dec 2003
Location: On the water
Casino cash: $2669627
VARSITY
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yep, I smoked some pork loin and butt today. Put the wood chips in water and the meat was very tender and juicy.
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08-05-2012, 08:51 PM | #3 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
Casino cash: $1808244
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Posts: 34,194
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08-05-2012, 08:54 PM | #4 |
MFIC
Join Date: Jul 2009
Location: Tromsų, Norway
Casino cash: $3819219
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Agree, It may be a myth, but I guess we both don't beleive that adding pinapple juice will change the final product.
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Posts: 7,771
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08-05-2012, 08:56 PM | #5 |
Has a particular set of skills
Join Date: Dec 2003
Location: On the water
Casino cash: $2669627
VARSITY
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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.
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Time is worth more than money. |
Posts: 79,289
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08-05-2012, 09:00 PM | #6 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
Casino cash: $1808244
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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.
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Posts: 34,194
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