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08-05-2012, 08:23 PM | #1 | |
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Quote:
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08-05-2012, 08:28 PM | #2 |
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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 | #3 |
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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 | #4 |
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08-05-2012, 08:46 PM | #5 |
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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 | #6 |
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08-05-2012, 08:54 PM | #7 |
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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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08-05-2012, 08:56 PM | #8 |
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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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08-05-2012, 09:00 PM | #9 |
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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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