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Old 01-08-2013, 05:57 PM   #41
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Quote:
Originally Posted by bigwheel View Post
Well have to disagree on some of this stuff. I think the water pan do add moisture. So there. lol
U talkin addin moisture to the meat or smoker?
I'd say it adds moisture to the smoker, which stops the top of the meat from getting dry
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Old 01-08-2013, 07:11 PM   #42
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Well you seem to be agreeing with the smart folks here..lol. I have some real well entrenched theories on where pit moisture comes from..whut it does inside there etc. I will give only once quick example then an interested person might need to use algebra to connect the dots. Onliest person I ever seen in my life who could cook an edible nekked brisket on a big long burner cooked over 15 gallons of water. What is up with that? Did all that moisture come from his 7 pound brisket? I think not..lol.
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Old 01-09-2013, 01:18 PM   #43
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Well we're supposed to get some more snow here this weekend so nothing smoking this weekend, however the whole brick/sand thing has intrigued me enough to try it on my next smoke session (and just because I live in CO doesn't mean in a pothead). . The whole chicken came out awesome as well as the ribs (two different rubs for two different slabs) I had smoked this past weekend, so the chicken will be done again and we also have a brisket from the steer we had butchered so we'll see how things come out. This forum rocks.
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Old 01-09-2013, 02:23 PM   #44
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Does any of your wives smoke pot?
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Old 01-09-2013, 02:32 PM   #45
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Haha, I live in Colorado NOT Utah.
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Old 01-09-2013, 06:05 PM   #46
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Ahh glad to clarify that geography issue..lol. Hey M1 just think far NW Texas. Glad your cook went well Bishop.
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Old 01-11-2013, 10:46 AM   #47
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Quote:
Originally Posted by MI Smoke View Post
x2 The only thing liquid does is make a mess.
If u want to add liquid - drink it
Yup. You have to inject moisture or brine to get more liquid inside the meat.

Think of a long braised pot roast that your grandmama used to make... It can be dry as shoe leather while it was cooked in a liquid the entie time.

Moisture in the air/environment from spraying, water pans, etc can possibly slow down the moisture from leaving the meat, but it CAN'T add any back to the meat.

BOB
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Old 01-21-2013, 01:54 PM   #48
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So I was going to try and smoke another chicken today but pulled a bone head move. I went to start my brickets but didn't have enough. Made a run to Home Depot (6 mins away) to pick up a bag. No blue bag so in a hurry I grabbed the black bag. Started my chimney up and, whoosh! Didn't think anything of it because I was thinking about my cook time. After I put the lit coals into the basket,whoosh!!! Again. The black bag, if I read the bag, has lighter fluid already added. I don't like the way the coals are smelling so I'm not going to put my chicken in there. Oh we'll, I guess that way I learn (my girlfriend is ALWAYS telling me that). At least I have Friday off as well so I'll try again then.
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Old 01-23-2013, 12:36 AM   #49
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Yeah, those starter fluid soaked briquets are crap man, the fluid sucks too, stay awayyyyyyyyyyyyy from those...
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Old 02-02-2013, 11:43 PM   #50
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Smoke two of my best chickens yet! Some Aurther Bryant's rub and that was it! Oh and the brine I had them in over night.
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Old 02-02-2013, 11:44 PM   #51
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Oh I forgot I put just a little bbq sauce on for the last 30 mins.
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