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Old 01-02-2013, 07:13 PM   #21
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Do we have any pics of her Mama?
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Old 01-02-2013, 11:31 PM   #22
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Haha, yep fellas, she has a sister and a mother who are both married. So there was some mix up in shipping it so I didn't get it last weekend. Hoping ill get it before this weekend. Been really wanting to do up some ribs and whole chicken.
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Old 01-03-2013, 11:35 AM   #23
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Hmmm..a shipping mix up huh? Poor guy. I feels your pain.
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Old 01-03-2013, 05:31 PM   #24
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Serious amount of reading here and just when I was gonna tell ya how to fix everything, your GF buys ya a wsm.....what a Woman!!
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Old 01-04-2013, 11:07 PM   #25
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Woo-Hoo!! Picked the WSM up tonight, and just finished putting it together. Tomorrow I season it and Sunday it's whole chickens and ribs.
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Old 01-04-2013, 11:15 PM   #26
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Remember to take pics!
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Old 01-05-2013, 04:54 AM   #27
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Congratulations. You'll love it.

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Old 01-05-2013, 09:53 AM   #28
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Glad you got it.
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Old 01-06-2013, 09:15 AM   #29
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You are gonna love that cooker! Good luck , man.
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Old 01-06-2013, 02:40 PM   #30
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It's so friggen cold here (-4 when I lit the brickets) that I'm having a difficult time getting the temp back up to 250ish. Maybe I shouldn't have put the water in the pan after all.
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Old 01-06-2013, 08:16 PM   #31
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out with the water , in with the clay saucer or half a brick
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Old 01-06-2013, 08:51 PM   #32
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Half a brick? Like a red brick? What does that do? I use the water to keep things moist in there, does the brick achieve the same results?
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Old 01-06-2013, 09:18 PM   #33
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So I forgot to take pictures but my meats came out awesome!!
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Old 01-07-2013, 12:56 AM   #34
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HOT water in the pan, if you use water at all. Even in the summer, if you use water, use HOT water. Your water heater in the house is more efficient for heating water than your WSM.

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Old 01-07-2013, 12:59 AM   #35
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The water is a heat sink...it helps to stabilize the temperature swings. Same with the brick (or sand in the water pan, covered with foil).

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Old 01-07-2013, 09:58 AM   #36
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This site is so informative that I had indeed put HOT water in my pan (had read some other thread where hot water is best) and had read about the sand and brick method as well. I guess my main concern using anything but water is the moisture of my meats. I do, after a few hours of smoke, wrap my meats in foil with some butter, apple juice or honey. I also spritz from time to time BEFORE I wrap. Is that enough to ensure a moist meat? Thanks for all the help fellas.
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Old 01-07-2013, 12:49 PM   #37
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Moisture comes from within the meat, not externally. You can't add moisture back into dry meat. Haven't you eve had dried out pot roast?

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Old 01-08-2013, 11:59 AM   #38
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Quote:
Originally Posted by bishop952000 View Post
This site is so informative that I had indeed put HOT water in my pan (had read some other thread where hot water is best) and had read about the sand and brick method as well. I guess my main concern using anything but water is the moisture of my meats. I do, after a few hours of smoke, wrap my meats in foil with some butter, apple juice or honey. I also spritz from time to time BEFORE I wrap. Is that enough to ensure a moist meat? Thanks for all the help fellas.
if you can believe alton brown....and i do..., the moisture comes from the meat and meat can dry out in a moist environment just as easily as a dry one. so! that being said , water turns out to be a messy PITA and sometimes too good of a heat sink. when i want to cook low and slow now , i foil the pan and put a foil wrapped half brick in it. my cooker sits at 250 all day.
when i cook chicken , i take the pan out altogether and cook at 300 or so....hot and fast is better for chicken. and your meat came out good ? thats awesome. try the brick or sand sometime and see how it works.
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Old 01-08-2013, 05:03 PM   #39
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x2 The only thing liquid does is make a mess.
If u want to add liquid - drink it
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Old 01-08-2013, 05:22 PM   #40
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Well have to disagree on some of this stuff. I think the water pan do add moisture. So there. lol
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