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Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #371
    1st Scoring Line kingnut's Avatar




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    Quote Originally Posted by BeerMan View Post
    not sure if we had debated about this, and I ain't gonna try to look back through the thread for the subject but....

    do you use water pan in your smoker? sand? brick?
    been contemplating adding fire bricks or lava rocks to control the temp swings, but since i went with an ortech controller, they have been very minimal.
    i have tried water on one of the rack of ribs, did not really notice a diff so i have not used it since.

    im still learning how to smoke and use this tool though.

    whats your setup?
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  2. #372
    FIRE BETTMAN!! BeerMan's Avatar




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    Quote Originally Posted by kingnut View Post
    been contemplating adding fire bricks or lava rocks to control the temp swings, but since i went with an ortech controller, they have been very minimal.
    i have tried water on one of the rack of ribs, did not really notice a diff so i have not used it since.

    im still learning how to smoke and use this tool though.

    whats your setup?
    I have been using the water pan on the bottom rack. unless the water's all evaporated out, moving the pan out with the water and the fat drippings in it was some chore. try not to spill any out on the concrete or I get greasy splotch stains that can be difficult to remove.

    but that's besides the point. I have been meaning to get some play sand or find a large brick somewhere. need to experiment with different setups. I've read that using sand or brick rather than water gets more bark on the meat.
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  3. #373
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    From what i have read moisture is good for smoke penetration but it does keep the bark soft. Since i use a weber kettle for all my smoking and it is a grill first and foremost i have found that a pan of water helps keep my temp right were i want it. With out the pan my temps would tend to get high.
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  4. #374
    Go, Kings, Go rinkrat's Avatar




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    I spray with apple juice and wrap in foil and apple juice for part of the smoke.


    Here is a rub recipe off the web that tastes/smells just like BBQ potato chips.

    1 tablespoon paprika
    1 1/2 teaspoons dark brown sugar
    1 1/2 teaspoons finely grated orange zest
    1 1/4 teaspoons salt
    3/4 teaspoon ground cumin
    1/2 teaspoon ground black pepper
    1/4 teaspoon cayenne pepper, to taste

    I didn't have the orange zest but it still smells great, added some extra heat too. Rubbed it on baby back ribs and got em smoking right now for the 3-2-1. First I hit the ribs with apple vinegar/mustard/worchester sauce mop so the rub would stick.


    Using this for BBQ sauce since I had all the ingredients (except the molasses/used brown sugar instead).

    Ingredients:

    1 1/3 cups tomato sauce
    1/3 cup tomato paste
    1/3 cup honey
    1/2 cup + 3 tbsp red wine vinegar
    1/4 cup molasses (unsulfured)
    2 tsp all natural hickory liquid smoke (Colgin)
    1/2 tsp cayenne pepper
    1/2 tsp salt
    1/2 tsp coarsely ground black pepper
    1/2 tsp paprika
    1/4 tsp garlic powder
    1/4 tsp onion powder
    1/8 tsp ground cinnamon
    1/8 tsp chili powder
    Last edited by rinkrat; October 31st, 2013 at 01:02 PM.
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  5. #375
    1st Scoring Line kingnut's Avatar




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    wifey is in houston and she told me she just picked up some adams reserve house, prime rib & steak and the seafood rub. woo hoo, cant wait to try it!
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  6. #376
    1st Scoring Line kingnut's Avatar




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    Quote Originally Posted by BeerMan View Post
    I have been using the water pan on the bottom rack. unless the water's all evaporated out, moving the pan out with the water and the fat drippings in it was some chore. try not to spill any out on the concrete or I get greasy splotch stains that can be difficult to remove.

    but that's besides the point. I have been meaning to get some play sand or find a large brick somewhere. need to experiment with different setups. I've read that using sand or brick rather than water gets more bark on the meat.
    All right, ill have to start experimenting with a water bath. So much to learn!
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  7. #377
    Win it again..for Tanner! nosoupforyou's Avatar




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    3 week aged rib eye from the Beef Palace yesterday. can't wait for this tonight!
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    Quote Originally Posted by notbob View Post
    From what i have read moisture is good for smoke penetration but it does keep the bark soft. Since i use a weber kettle for all my smoking and it is a grill first and foremost i have found that a pan of water helps keep my temp right were i want it. With out the pan my temps would tend to get high.
    the sand and the brick have been said to help the temp stay consistent too.
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  9. #379
    FBJ
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    Quote Originally Posted by BeerMan View Post
    that's good smokin', y'all. I'll need to try spatchcocking the chicken next time I smoke them. speaking of fowls, has anyone contemplated smoking the big bird for Thanksgiving?
    I've done turkeys two years running on my XL Big Green Egg...thinking of a prime rib this year instead.
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    so I picked up the Traeger Texas Grill today at Costco on the road show. 6 bags of apple chips and I need to go find some hickory.

    very excited to season the grill tomorrow! I'm kind of sad to retire the brinkmann, but is definitely time.
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