Why use a Water Pan? | Electric Smoker | Barbecue BBQ Cooking Smoker Experiment
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- Опубліковано 26 лис 2020
- In today’s video, I explain why I won’t be using a water pan, discuss the Masterbuilt electric smoker and conduct a fun barbecue BBQ cooking smoker experiment. In your smoker, do you think using a water pan is important or necessary? We know that in order to cook delicious BBQ, cooking over indirect heat is essential. With offset smokers, the heat comes from the side, which is away from the main cooking chamber. This creates natural indirect cooking without having to add any modifications. Some smokers, like my Masterbuilt, come with a water pan. Many BBQ cooking, smoking and grilling experts insist on using a water pan over the fire for smoking, or under the meat. A water pan is supposed to regulate the temperature, add moisture, and improve flavor. But in this video, you will see that I have a different opinion and approach to the use of the water pan for smoking barbecue. If you enjoyed this video where I explain why I won’t be using a water pan, discuss the Masterbuilt electric smoker water pan, and conduct a fun barbecue BBQ cooking smoker experiment, please remember to like, share, subscribe, and leave a comment if you have any questions or feedback. We hope to see you here again soon!
#electricsmoker #offsetsmoker #smokerreviews #Masterbuilt #MES #bbq
00:15 - The Test
00:14 - The Smokers (Masterbuilt Electric)
01:15 - Starting Smokers
02:40 - Weighing Wood Chips (Oak)
04:14 - Filling Water Pan
06:03 - The Meats (Chuck Roast / Angus) / Seasoning (Salt / Pepper)
07:14 - Test Started
09:27 - First Surprise
13:05 - Smoke/ Vapor Difference
13:55 - Second Surprise
14:48 - Test Smoker - Finished
16:03 - First View - Tender Test
18:12 - Control Smoker - First View
20:00 - Control Smoker - Finished
21:40 - Meat Off
22:10 - Pictures (Finished Product)
22:20 - THE RESULTS
30:38 - THE GRAPH
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Links to Items that I Use / Recommend
amzn.to/3GxO8PR - Masterbuilt Electric Smoker
amzn.to/3M1pVm2- Jax Smok'in Timber (Wood Chips)
amzn.to/3N0HAeJ - Thermo Pen
amzn.to/3t0fFnp - Brisket Knife
amzn.to/3M1qwnM - Heat Resistant Gloves - Навчання та стиль
So, like a few people in the comments, I just recently bought a Masterbuilt and I literally just seasoned it tonight. So I searched “how to use” and stumbled upon your video (yes I subscribed). I was curious about the water pan in particular and this video just hit perfectly. Love the video and look forward to more content as I am at the novice level of smoking. Cheers.
Thanks for watching!!
I'm seasoning a Masterbuilt electric as I'm watching this. Thank you for doing this experiment. I will cook without a water pan for the first few cooks. Then will switch to a water pan. I trust your experiment, but I also want to experience it all for myself. Thanks again.
Thanks for watching!!!
Any updates on how this went for you? I'm curious
where are u
I just got a second hand smoker from a friend without the water pan, this is good information thank you so much.
Very nice side by side comparison. Appreciate your post. I have a master built & I also left out the water pan long ago. Thanks for your post!! Smoke on my friend!!
Glad it was helpful!
I'm not gonna bother with a water pan either. Thanks for sharing. Keep em coming buddy!
Appreciate you watching Travis!
Good review! So, about the temp differences...just think of what a radiator does in a car. That same heat dissipation concept similarly applies here. Humidity in the one with the water pan does indeed keep the AMBIENT temperature more evened out when the heating element turns off temporarily.
Good video, just getting into smoking and love it but also like getting as much info as I can. Thankyou for the video
Just got my Masterbuilt analog electric smoker this evening, I will be pre-seasoning it tomorrow. Really liked your video. Thanks.
Thanks for watching and hope it helps! Smoke on!!
What an interesting video! Great content! Thank you. I hope for many more and several more subscribers!
Great video.I have tried both ways on Masterbuilt and my best results for ribs was without a water pan.Great job with the video.
Awesome! Thank you!
Nice video I just got my smoker same as yours thanks for the test chef
It could be for a couple reasons. One, the steam could be carrying and applying heat more intensely than just hot air, as is evident by the hour faster cook time. Also, water (steam) is a universal solvent. With a braise, it's not as big a deal since the meat is sitting in the water along with its fat (though the meat above the braising liquid tends to be dryer than the submerged meat). When you're steaming though, which you effectively are with the water pan, the steam condenses on the meat then drips off taking the fat (which is what makes meat juicy, not water) with it. The more water you introduce to any cooking process of meat, the more likely you are to have dry meat. It's counterintuitive for sure.
A lot to unpack there but seems like you might be working off of some bad information.
Thanks for the reply Larry I am going to use my smoker without water pan now
There is a lot of interesting information in this video. Great job.
Thank you for watching 🙏🏻
Hey Rob, just bought the same smoker last night. I used to use my father in laws upright ( the R2D2) style for years with no problems. Your video was awesome and your back yard reminds me of mine. Keep the videos coming and I just became a sub. It’ll be an awesome summer with friends and family over for some awesome smoked goodness. Take care.
Thanks for joining!!!
Thanks alot. I really appreciated your video. I dont have my smoker yet so I'm educating myself on techniques for when I do.
Thanks for watching! Smokers can be super addicting and rewarding if you give yourself time to learn and experiment. You only learn to make good bbq by making bad bbq
Kile, I got a smoker recently and it's a game changer for BBQ. You won't regret it
I just bought a Masterbuilt thank you for the video.
Glad I could help
Bought a used one for $20 because the previous owner got a bigger one. All I had to do was clean it and the grill grates look like new. Think I will use water for quicker cook time. Thank you for a very good video.
Thank you for sharing because I'm about to buy one today
Glad I could help
Thanks for your video. Regards from Australia 🤓🇦🇺
Rock on Roy! Thanks for watching
I watched the entire segment, thanks for sharing
Thanks for watching!!
Great video man!
Thanks I appreciate that! I was shocked to say the least.
I converted my dad's analog-dial electric smoker to digital using a temp controller. It maintains temp much more accurately. Used a project box with an electrical outlet and this controller: DIN300A-BBQ-30A.
That sounds legit! Would love to see a video or picture of it
Duly noted, that analog thermometer does not work well
I have a electric master bilt smoker, really love it. Have smoked everything from turkey’s, ham, hamburgers, chicken, ribs, steaks, pork chops. I did learn that if l use an aluminum foil pan with my favorite chips and add enough water to soak my chips l don’t have to change my chips or check my meat nearly as often. Meat is perfect every time with the right amount of smoke flavor. I usually change out twice, if I’m smoking a large amount of meat l probably drive my neighbor crazy smelling how good the air smells when I’m cooking. Hopefully this will help you. Good luck with smoking!
Excellent video. The quality is especially evident at 10:46 when you mention your hypothesis regarding the water pan. Dilettantes skip experimentation, peer review, repeatability, and all the other key steps necessary for a hypothesis to be elevated to a theory.
wow.. nice video and thanks for the info..
Thanks for watching!
Awesome content 👏
Thank you 🙌
Very interesting!! Using new CharBroil Electric Smoker later today for first time (after trusty 30-yr old electric Cook'n Cajun rusted out). I've ALWAYS used water -- after seeing this -- may not now 🤔 ...
Thanks for watching! Try it out and let me know what you think!
I used the water pan in my smoker to hold a batch of wood chips tea, tea made by boiling wood chips for a few minutes until it turn a tea color and put the tea and the chips in the water holder to add the wood chips tea moister to the inside of the smoker.
I have used a MasterBuilt for about 4 years the only time I use a water pan is if the meat is really fat, Ham etc. so it doesn't flare up. I cover everything below with foil for easy cleaning, and let it do its thing. Thx for the video!!
Possibly...The water pan transfers heat faster possibly causing the fat to drip out. Moist = fat. I learned this the hard way after boiling chicken for years. It was so dry I couldn't whistle. Good work.
Appreciate that and thanks for watching!
🤣 lmao 🤣
Well then...looks like ill be ditching the water pan as well...really interesting experiment. this was great
Thanks! I’m thinking about trying again with a bigger cut of meat, like a pork shoulder from same animal to see if it’s a bigger difference.
I agree with your results and have argued with people online about this and wet wood chip(never!).
Thanks for watching and glad it was helpful!
@@BackyardBBQ I am watching them all, best wishes and I hope you get to 1000 subs, it is a struggle.
Thanks so much! I stopped using the water pan years ago because I didn't like what it did to my smoked salmon. In my opinion, it gives salmon an off flavor. Salmon are oily and drip a lot into the water which boils and adds a slightly bitter taste to the meat.
Thanks for watching! I plan on doing more experiments in the next few weeks
Use a catch pan
Love the vids. Like hangin' with a bud. You bring some beer?
I'm actually not much of a beer drinker. More of a sprite and rum kind of guy haha
WOW!!!
Thanks so much this is very useful information that you have provided.
So the consensus is:
Heat alone leaves moisture in!
Water pulls the moisture out?!.
Love the video!
Thanks again.
Thinking of trying a new test with bigger pieces of meat (perhpas pork shoulder) to really put it to the test again.
my first thought would be ambient temp measured st rack level. Also water trsnsfers heat approximaty 4 x rate of air . Once water was boiling maybe it just transferred heat quicker than other grill.
Great vid. Try using min broth and veggies in the water pan(1/3 full. The veggies will peak out of the water). Try something that smells good the would blend with the smoke from the wood chips(garlic, onion ect.).
Thanks for the tip!
That's an excellent idea that I hadn't thought of. 👍
Hello! I really appreciate your videos as I also own a offset and now a masterbuilt 130P but I live in colorado so it would be harder to smoke meats while its freezing but i wanted to ask if you could post more videos of how to get the best smoke out of a electric smoker if so I would greatly appreciate it and you would gain a new subscriber!!
Thank you for this comment and sorry it took so long to respond. Thats a great question and one I think I can do. Maybe a video with wet chips vs dry, one with different temps. Any other things you would like to test?
@@BackyardBBQ awesome I appreciate it! And at the moment I cant think of any but anything you do and can think of I would love to watch and I'm sure ill get ideas as I'm watching!!
You have to babysit and not let it go for hours without smoke.
I live in colorado as well, i use an electric smoker and i put wood chuncks in a charcoal chiminey, burn down the chunks to get them into charcoal as so they can smoke when i extinguish the fire, i then add my smoking wood chumck into a vegetable grilling basket ( so it has free air flow all around) this seems to work well to get smoke flavor from an electric smoker.
@@tonytrosper4697 I'm here too, winter temps suck the heat out of my electric masterbuilt analog. I just use the pellets from Wally..much cheaper by the big bag...
I always thought the Water made it juicer, then one time I was doing a bunch of stuff in the Yard and Garage and trying to make a Tri-Tip for dinner too and I forgot I took the water pan out in the morning because it needed to cleaned from all the fat dripping into to it (yuck). So when it came time to toss the Trip-Tip on I saw the missing water pan and I hadn't cleaned it, so I just left it out I did put in a sheet of Foil on the lower rack to keep the fat from getting all over the cooking elements. That's was the turning point for me, the Tri-Tip was so much better without the Water. I used to use Water with my Salmon and it always had the White Fat oozing out of the layers of meat, once I stopped using water that stopped happening too.
What probably happened was the bark on the non water hardened up and did not allow juice to escape as much. The humidity in the smoker with water pan probably softened the bark and allowed juice to escape
But did you notice the roast without the water pan was much smaller in size after cooking? That would suggest it gave up more juice than the one with the water pan.
WOW, there are so many haters commenting...I have been struggling with my ribs turning out dryish and definitely not anything like fall off the bone. THIS HAS SOLVED THE PROBLEM. No more adding liquid to the drip pan for me!!! Thanks, for the vid my man!
If they started out the same weight then the finish weight may answer your concerns, more data needed on this but good video and thanks.
Look at the size. The one without the water pan is noticeably smaller after cooking.
I never would have guessed it
Thanks for watching Mark!
Forgot to add that I'm a first time viewer.
Ty for doing the experiment so I didn't have to
Thank you for watching! I plan on doing more in just a few weeks to either test out doing vs not doing something and how it can impact cooks.
JUST IMAGINE... all that beef with today's beef prices. He has Ft. Knox sitting right there on that table. lol
You can manage your heat inconsistency by adding fire brick to your smoker. That will do the same thing as a pizza stone in an oven. Even when you don't bake a pizza, a pizza stone helps keep consistent temps.
Good side-by-side. Thanks for the experiment.
My thought on why the water pan dried out the meat is the steam made by the water grabbed the water molecule friends from the beef on their way out. Dry meat is the reason you should not pour water on grilling meat. Washes away flavor and moisture.
Thanks!
ohhh that's a great idea! Thank you. That is my biggest complaint with mine. Its not insulated at all so the heat fluctuates a lot. Especially in cold Michigan where I live.
Thanks for the video. Now about not use the water pan ty.
smoke is water soluble. I use a large pan with water on the bottom shelf to block radiant heat from the element, catch drippings, and allow more smoke to penetrate the meat. the bark still forms and the meat can dry out but the meat should be juicier if all else is the same since the meat doesn't need to sweat.
A couple weeks ago I decided to smoke a pork butt without water and it turned out way better then when I used water. My next smoke is gonna be ribs and I'm gonna do the same no water and see how it goes.
Smoke on!!! Glad it worked out for you
I'm wondering if opening the door dumped your heat? And then it took longer, so in effect finished slower?
great video, could you do the same test using turkey
Great suggestion!
How often do you add chips to the pan while smoking let’s say for 5-6 hours?? And do you soak your chips?
Love the video! I also skip the water pan as well as soaking wood chips, I ask people why do you think they make some boats out of wood? They don't soak in water! ~LOL
Great point!
Wood is porous and will absorb water through it's pores if not sealed with like a polyurethane. This is how trees drink water in nature when they are growing. Water soaked wood will still float not as much as a dry sealed piece but it will still float. The reason that soaking wood does not make sense is that if you soak the wood chips you will have to heat them up so that the heat will evaporate the water that it absorbed before it will start creating smoke. So that is the reason why you don't soak the wood chips.
Jesus fucking christ. Boats are sealed wood. I came for the comments and they didn't disappoint.
Well the main reason is because In physics, ionization energy is usually expressed in electronvolts (eV) or joules (J). In chemistry, it is expressed as the energy to ionize a mole of atoms or molecules, usually as kilojoules per mole (kJ/mol) or kilocalories per mole (kcal/mol).[3]
Comparison of ionization energies of atoms in the periodic table reveals two periodic trends which follow the rules of Coulombic attraction:[4]
Ionization energy generally increases from left to right within a given period (that is, row).
Ionization energy generally decreases from top to bottom in a given group (that is, column).
The latter trend results from the outer electron shell being progressively farther from the nucleus, with the addition of one inner shell per row as one moves down the column.
The nth ionization energy refers to the amount of energy required to remove the most loosely bound electron from the species having a charge of (n − 1). For example, the first three ionization energies are defined as follows:
1st ionization energy is the energy that enables the reaction X ⟶ X+ + e−2nd ionization energy is the energy that enables the reaction X+ ⟶ X2+ + e−3rd ionization energy is the energy that enables the reaction X2+ ⟶ X3+ + e−
Therefore the use of a water pan is optional. Hope that helps 😃
Yup, what that person said 🤘🏻
Try this with ribs let us know thanks you rock!
Thanks for watching!!
Currently I’m using my fourth smoker, now I have a pit boss. The new pit boss has a water tray, I’ve never seen a big difference in t’he two
No water pan for me. Only took me one time doing pork butts in my electric to figure it out. Added 6-8 hours to my time.
The water panned version stood (wrapped) for longer (the time it took to finish the other one). Could that be it?
That's what I was thinking but want to try it without water
What was the fat content of the chuck roasts and did they come from the same steer? That could make a difference.
Here are a few more experiments to try.
Try wood chips soaked in a liquor like bourbon or ale and one without. Curious if the flavor is affected.
Also, some people substitute the water with play sand so try to compare a no-sand control to one. See if you get a repeat. Also, do the experiment with water one or two more times to see if it is reproducible.
Great video. Can I ask what Gloves you prefer?
Guilty as charged. I do assure you I wash with soap right before and after touching any meat. What would you recommend though?
Steam will rinse out the fat. What if a lower temperature,like pre steam? This was Awesome now back to the lab.
Hindsight advise. Cut each roast in half then cook different halves with or without water. Fat content makes a difference. Cool video, this is just a friendly suggestion.
Great feedback! Thought about same pig and taking a shoulder from each that way should be REALLY similar.
The water!
My water pan serves as a drip pan.
Great idea! I fill mine now with foil to keep the grease off the element
I have the propane version of these smokers and my water pan is also my drip pan I line with foil and I throw the chips in there too instead of using a smoker box. When I first got it I used water in the water pan and a smoker box and it seemed like the meat was dryer and the chips never smoked. The chips looked exactly as they did when I put them in there at the beginning. Never used water in the water pan again.
@@wrench8149 was the meat good and tender without the water pan
@@countwalker1833 considering my level of cooking experience I would say absolutely. I’m a bit newer to the game so my standards are lower for now. But I can say that my food was always better without a water pan, much better than the time I used the water pan.
I'm looking at getting one of these. Had the digital model. Turns out its just a bunch of stuff that can break.
The best use for the water pan is plain kids sand bought from home depot. It functions as a heat trap making steady temp. control.
Thats an awesome idea! I was shocked by how much the temp changed. My thought would be that without the water pan when heat came on it would start to dry out the meat. Love the sand idea
This is a much safer smarter idea
Perhaps anything with a large thermal mass would do it. I have a few cast iron pans laying around that I might pop into the smoker for the same effect.
@@kzhang88 that's what I'm using a one eggs cast iron skillet.
Hey Andy, the reviews are always positives. However, my wife and I are new to Sebastian. We've, been to most of the restaurants reviewed. In some cases, we've been to the same restaurant and the food was consistently subpar.
Good video and experiment. Very few of us have two of the same smokers to try these types of comparisons.
Have you tried the same thing with pork but or butt but with out a water pan and with a water pan filled with apple cider vinegar/water mixture? Masterbuilt recommends ACV/water in their instructional videos.
Have you tried a brined chicken with a water filled water pan, without a water pan, and with a water pan filled with wine/apple juice/or beer/ spices?
Great feedback Andy and I thought about that several times recently. Trying two pork butts from the same animal and two identical smokers for a longer test (with hopefully more substantial differences) I plan on doing the test in a month or so. Thanks for watching!
It could very well be that the non water cooker hardened the outer layer sealing in the moisture the water steam kept the outside layer moist and over time let the inside moisture out
Perhaps! It’s hard to tell exactly. It’s weird though in that I figured the moisture would help transfer heat
If you ask me it can't hurt to put a little bit of good quality crushed pieces of charcoal mixed in with your wood chips they really should have did a better design on the very bottom for drainage
Would have been nice to get weights on both, pre/post cook. To see if weight changes were and possibly moisture loss.
Good idea, I may try again with pork shoulders from same pig so muscle and fat is relatively close as possible.
Well I accidently ran into this video and realized I didn't have water in the water pan, I thought it was to catch the fat. Glad I ran into this so I don't have to put water in it great.
Certainly appreciate you watching and glad to help!
I never use the water pan. I successfully smoked many pork butts over the years, post oak my favorite. Corn cob pellets for outstanding bacon.
Thanks for watching!
i worked in a bbq restaurant and never did we add any kind of water vinegar oil just brisket and smoke
I have never used water in my electric smokers and the food always turned out awesome. I just use a squirt bottle with apple juice.
the meat with water is steamed and allows the water content go in and out constantly changing the texture of the meat. it contains more water but because it's fibrous the texture gives you a feel of a dryer meat. the no water method seals the surface allowing the meat to slowly release the moisture without affecting the meat fibres and making the meat feel more tender. it's like the space food meat. you can rehydrate the meat but the texture is off.
Do the same test but switch the smokers
nice tr, i watched you all the way, ou tried, most important, seriously, i cook on master built bullet.. 1/2 off what you have, in colder temps, watch how it done:)
Lots of room to improve to say the least. Was an older camera and no stand. Now I have the right equipment it’s just single digit temps now till I can get out and make a new video. Thanks for watching!!
Maybe add a big metal weight inside as a heat sink to even out the temperatures? Would take longer to warm up. Would it help level out the temperature range while the heating element clicks on and off? Or is that not something that’s even an issue?
Personally I wouldn’t feel it’s an issue. Heat can fluctuate a bit wouldn’t be a big concern. Not a terribly drastic swing. Thanks for watching!
I think what happened was the first roast over cooked, before you wrapped it you should have let the temp come down to 150 before you wrap it.
He wrapped both at 208 degrees so I doubt that was the issue.
A bigger cut of meat such as a pork shoulder from same animal would of been a much better test. I plan on redoing as soon as the weather gets a bit more reasonable. Like and subscribe so you dont miss it and thanks for watching!
@@BackyardBBQ I'm already subbed and definitely look forward to another test.
It’s father day and smoking a a brisket. My question is water or no water? Thank you for this video. I did the water for 1 hour and 30 min and removed the water. Meat looks good but water is not needed. Thanks happy Father’s Day.
Rock on! Hope it turns out well and Happy Father’s Day!
May 27, 23. I will be smoking in my master built for the first time tomorrow. After watching and viewing comments I will not use the water pan. I’m smoking a Boston butt. It’s crazy how many different opinions to use or not to use water. 😮.
Thanks for watching and let me know how it turns out!!!
Why is it that on my pellet grill I have never used a water pan and everything I cook is “fall off the bone” delicious ! But when you use an electric smoker everyone says ( the manufacturers ) that you must use a water pan ?
I really believe that the water pan simply helps keep temps stable and act like a thermal battery so element doesn’t stay on non stop. With the pellet grill it’s much more consistent with the actual burning and same with my wolf offset. Much higher BTU’s and with actual burning of wood h2o is a by product.
I wonder if filling the pan with oil (edible like tallow, lard, canola, etc.) would still serve to work as a way to reduce temperature spikes, but without increasing humidity in the box. It also may not not use as much energy since it can heat past 212 degrees and it won't evaporate, you're only losing heat passively off the surface of the fluid. Also wouldn't have to re-fill every hour! You could heat a pan of oil in the microwave while you're pre-heating the smoker and it might help to bring you up to temp quicker.
What a great idea!
I don't think an open vat of oil right above a heating element is a good idea at all. Especially with meat dripping liquids into it from above. Also seems like a gnarly way to spill hot oil all over myself while refiling the wood chips. I'd stick to water or throw a couple fire bricks in there to hold some heat.
Where did you get the chips from?
amzn.to/3eBDP0P is the link. Thanks for watching!
How often do you add chips if your smoking ribs for about 6 hours. Last time I did the 3 2 1 method and only add chips in 1 time and it came out great
I’d say once is more than fine. Too much and taste like creosote IMO
@@BackyardBBQi noticed you just use 1.5 oz of wood. Interesting!
I can clearly see the water pan cuts much easier and is bigger less shrinking
Think I should do another test with a bigger piece of meat?
Is the “no water” thing in electric smokers true for other meats as well, like chicken, pork butt, or brisket?
Great question, I would presume there wouldn’t be a difference with the other meats.
Took every opportunity to use that knife lmao
Super proud of that knife lol I think it was the first or second time I got to use it. Should see me with the knife sharpener. Thanks for watching!
It's the cut of the meat. One is deffrent that the one that came out Good. You can tell by the way the other was coming out. 👍
U should tell us the results at the begining of the video!!
How did you seal the doors from leaking smoke? What do you recommend? Thank you.
Honestly I just tightened the hatch and haven’t had an issues. All factory with no actual seal on either
Island outdoor sells a seal rope that works pretty good
@@ringneck1990 Until it get's caked and starts to bend hinge points more!
Well Ive had my Masterbuilt smoker for over a year now and Ive ditched the water pan. As far as I'm concerned it is a useless utensil that isn't needed.
But I smoke fish and nothing else so there maybe a need for it other than fish.. Most oily fish dont need additional moisture vapor that the water pan is suppose to create. The oil in fish is what keepthe flesh moist and tender if properly smoke with right temperature and right amount smoke for a period time.
Thanks for watching!
With respect, do the test 2 more times. There are too many variables that affect these types of things. I've been smoking for over 25 years and have experienced so many changes in thought after the 2nd and third trials. Also, switch smokers each time.
Thanks for commenting! Just did the test again last night and results changed after an 11+ hour cook. Like and subscribe so you can see when I post it later this week!
Yeah this dude's no scientists. Water pans are there for a reason.
Maybe you should post that as a disclaimer and renege your conclusion. Seems like a lot of people will misunderstand the purpose of the water pan.
Even admits he got totally different results from a second test but doesn't post another video cuz that'd contradict this click bait bullshit video where he pretends to be a scientist.
What a hack fuck.
Not even to mention they didn't look at all like the same grade of beef.
Want actual consistent results without stupid unnecessary variables.
Just get a thicker than wanted cut of meat and then cut it in half so it's actually from the same cut, not two totally different cuts of meat from different cows.
And those two didn't even look remotely similar, ones easily choice while the other is select.
Brand new to smoking. So this might be a dumb question. Did you have to add more wood chip during your smoke time. For length of time would think woof chips would have burned up before meat was done?? The smoker I have is propane. So maybe it burns more???
Thanks for watching and welcome! I usually don’t open the door to add more chips because meet only takes on smoke flavor the first few hours of smoking (from what I’ve read and experienced)
I always add more every 2-2.5hrs. And use Wallys big bag of pellets they are much cheaper and last damn near the whole season, little chip bags are expensive compared, just sayin...
Water and apple cider or apple juice for chicken thighs, that is all. They don't dry out, lol. I do mine with applewood chips, and finish on the grill to crisp the skin.
Good idea to crisp skins on the grill. Smokers are nice for flavor but getting hot enough for crisping can cause some off flavors (offset) or just won’t happen (electric)
what do i put my temperature controller on? Medium high or low?
You're gonna wanna set that bad boy on "inferno".
I don’t use my water pan in my masterbuilt. I do spray with water or Apple juice an apple cider vinegar mix tho
My experience has been that spritzing the parts that are cooking a bit to fast can help slow down parts that are cooking a bit too fast (as the evaporation can provide some temporary cooling). The apple juice sugars can add some flavor and the vinegar actually has the ability to tenderize some meat (too a small degree)