Would some of you test this please?

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Burnt Food Dude said:
You can cook the ribs with dry heat also. You don't need the water. Water is used in a lot of bullet smokers to help regulate the heat of the cooker. With a gasser you have a built in adjustment for your heat.

Not sure why, but I think there is an interraction between the smoke and the humidity to creat a deeper smoke ring and more of a bacon flavor when you use water with this method. Besides, the =water helps stabilize and moderate the heat. I need to do more testing.

I see you're in Alsip and have a cookoff June 17. Maybe I should bring my gasser and test this method on the judges...
 
Burnt Food Dude said:
Meathead said:
[quote="Burnt Food Dude":27z1zct7]You can cook the ribs with dry heat also. You don't need the water. Water is used in a lot of bullet smokers to help regulate the heat of the cooker. With a gasser you have a built in adjustment for your heat.

Not sure why, but I think there is an interraction between the smoke and the humidity to creat a deeper smoke ring and more of a bacon flavor when you use water with this method. Besides, the =water helps stabilize and moderate the heat. I need to do more testing.

I see you're in Alsip and have a cookoff June 17. Maybe I should bring my gasser and test this method on the judges...


Missed you at Alsip.

I came in third. Of course there were only three of us cooking. They said they wanted 10 bones for the judges. So I gave them 10 bones. They never said there had to be meat on them. Maybe I could have came in first if I put meat on the bones.[/quote:27z1zct7]
Now that there is funny!! :grin: :grin:
 
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