X Close Editor

Submitted by: Anselmo

Title

Comment
Sounds like you got it down to an art form you like. My system has the hot box and I open the lid all the way to add more fuel be it wood or charcoal. Then add additional liquid to my stainless steel bowl Yours sound great, I add some red wine and spices to let me know if it needs more. It is located between my heat source and the trays of what is being smoked In my smoker under the fire have about an inch of water and add wet smoking chips (the water dries in short time and smokes soon after). Above the water have a grill with a cast smoking chip box full of wine and chips under my fire grill. Above that have a grill that holds the fuel wood or Charcoal. When the fuel is hot almost flames sprinkle Rosemary, Garlic and if people are getting to nosey a few Hot pepper or Habanero’s, red, brown or orange all do the trick and get people out of your face fast (I’m talking about lookie loons they don’t care just want to be where the action is.) someone that want to learn don’t mine sharing never do it the same way every time anyway. Then add wet smoking chips to cool down the fire flames a bit, at this point I check on my meats or Salmon’s With meat’s I dab, (with a baste mop), with wine which is spiced to wash off anything off the meat that might have come into the smoking are from the fire box area. Close the lid on the smoking area and check you hot box area if there are no ashes floating out of the fire box area, close the lid to your fire box. Have been cooking over fifty years and there is no real right ways to cook there are some wrong ways. For year cooked rib my way and then upon return from college my son cooked some ribs I now enjoy preferring his ribs to mine, he also cook’s the Prime Rib in the Holidays.

Cancel Delete Delete & Ban

Updating Comments page...

X Close Editor

Submitted by: SmokerBill

Title

Comment
Hey Bruce, I agree with Carl, that if you're curious to go ahead and try smoking a few ribs without water in the pan. You could mix up a spray bottle with a diluted mix of your apple cider/vinegar/bourbon mixture and give the ribs a few shots of it as they smoke. But since your ribs are already delicious the way you've been smokin' 'em, there's not really much need to change your ways, other than to satisfy your curiosity. I would guess that your ribs smoked without a pan of liquid would be nearly as good as your original recipe. One benefit would be that you'd save a few bucks on all the ingredients you're putting in the pan...and you could drink that Jim Beam instead of putting it in the pan!

Cancel Delete Delete & Ban

Updating Comments page...

X Close Editor

Submitted by: Carl

Title

Comment
I think you need to listen to the masters that is how they became masters. I have tried with and with out water and think it might be a preference. Try them both ways and see which you like the best.

Cancel Delete Delete & Ban

Updating Comments page...