Calling ATOT chef - wet smoke.

[ponyo]

I don't bother with water pan anymore. Adding water just uses more fuel. I just load the smoker to the max with meat and that regulates the temperature pretty well.

 

[SunburstLP]

I don't bother with water pan anymore. Adding water just uses more fuel. I just load the smoker to the max with meat and that regulates the temperature pretty well.

I think that's going to vary quite a bit. I use a cheap wal-mart kettle knock-off and the airflow/temp regulation is pretty bad, so I use water pans to buffer the temps to stay a bit more consistent. I can do a 2x2 snake with chunks of oak on top and get 10 hours of 225 +/- 15 before more coal is needed.

With better equipment and more potential moisture on the grates, I can see the benefit of skipping the water pan.

The best part of smoking is getting to eat the delicious (hopefully) experiments while you learn.

 

[Fritzo]

It's humid in FL in the summer every day of course I did stick a pan of water in the bottom middle of the Weber though and rubbed it and finally got it going. I usually put the charcoal in the wings on the sides.

Seems pretty nominal right now, but will have to watch it now and then.

I'm not worried about the alert much, leaving it off and just watching it.

You're running a bit hot there- you might start burning the sugar in your rub. Might want to open the top vent a bit.

 

[ponyo]

You're running a bit hot there- you might start burning the sugar in your rub. Might want to open the top vent a bit.

Wouldn't opening the top vent increase the temperature? I always keep the top vent opened fully and control the temp with the bottom vents. As for 270F being too hot, not really. I prefer to keep the temperature around 240-250F but pork and chicken are very forgiving and you can smoke at much higher temperature. I would have no problem going over 300F. It's all good.

 

[Fritzo]

Wouldn't opening the top vent increase the temperature? I always keep the top vent opened fully and control the temp with the bottom vents. As for 270F being too hot, not really. I prefer to keep the temperature around 240-250F but pork and chicken are very forgiving and you can smoke at much higher temperature. I would have no problem going over 300F. It's all good.

If you choke the fuel vent and open the top, you'll lose heat. If you vent the fuel and open the top you'll gain heat.

Pork will forgive higher heat (chicken---not so much), but like I said, you may start burning your sugars in your rub above 275 (internal grill temps aren't uniform...one area may be as much as 50F different than another area.) Sugar will start to burn around 325F or so, so I like to keep things safe.

 

[ponyo]

If you choke the fuel vent and open the top, you'll lose heat. If you vent the fuel and open the top you'll gain heat.

Pork will forgive higher heat (chicken---not so much), but like I said, you may start burning your sugars in your rub above 275 (internal grill temps aren't uniform...one area may be as much as 50F different than another area.) Sugar will start to burn around 325F or so, so I like to keep things safe.

You control the temp with the bottom vents. The top vent should be fully open. So I don't get your point about further opening the top vent to decrease the temperature.

Chicken and poultry can take high temperature. Many people smoke chicken and turkey at 350+F to get crispy skin.

 

[MongGrel]

Left it in about 6 hours, popped the bone right out.

Was late, so reheating it in the oven at the moment in a covered ceramic dish to shred it.

Think I'll get a couple next time myself.

I used the top vent myself and it dropped a bit then with them half open, I tried to keep around 250.

Reduced airflow and all, it seemed to work pretty well at any rate.

The wife likes the results Will shoot for a lower, longer heat next time. Shouldn't have started it as late as I did, but wanted to get it cooked.

 

[Fritzo]

Left it in about 6 hours, popped the bone right out.

Was late, so reheating it in the oven at the moment in a covered ceramic dish to shred it.

Think I'll get a couple next time myself.

I used the top vent myself and it dropped a bit then with them half open, I tried to keep around 250.

Reduced airflow and all, it seemed to work pretty well at any rate.

The wife likes the results Will shoot for a lower, longer heat next time. Shouldn't have started it as late as I did, but wanted to get it cooked.

This is mine last weekend after 10 hours at 225F:

Notice the sugars in the rub didn't burn? That's what I was talking about earlier.