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Reply to "New owner first impressions"

quote:
Originally posted by vesteroid:
...Anyone knows where to put the liquid thing, holler at me Smiler


There's no set place for it. Personally I wish you'd stop by the forum before ordering it (sorry) but I don't think, with the CS construction and insulation it needs one. One thing I would call the CS is a "humid" smoker. With the little vent hole, all the liquid that escapes the meat tends to stay inside for a long time (hence you'll get some moist bark). I don't do it that way, I open the door to let moisture out (but not too much) but this will of course extend the cooking time because you're letting heat out too.

You can place it on any shelf you want, but it needs to be heated enough for the flavor to evaporate.

I haven't used one, in like, forever since my first year, I don't even know what they look like today.

I'd put it on the bottom, near the firebox or on the bottom shelf (if it's not to vertical).

Thanks for joining. Now if I can get a copy of Tuffy's excel spreadsheet... LOL
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