Reply to "To heat or not to heat? SM 160"

Former Member

quote:
Originally posted by MotoChef:
Any of you chefs mop

Okay, you're new. I'll forgive you that, but if you have to call me names, it's Smokin' or Pitmaster

But Chef? No, I leave that name for you guys that are Professionals that have earned it, and we do have a few Chefs here.

But I'll prefer to be called Pitmaster, may not be as sexy as Chef, but it's harder to earn... LOL

I'll answer to Russ also, but not as often.

Mopping? It's a waste of time and dumps the heat from the smoker. It won't add moisture. It will add flavor, but only to the outside. And with a good rub, smoke I don't normally add much more. Most of the time I don't even add sauce.

But you can mop.

Our suggestion in the forum, when anyone has a question is. Ask us, we'll give you some input, but STILL go try it for yourself. We're not perfect, we've just been around a lot with a lot of questions asked.

In the end, you still need to get the product that makes you happy.

6/9/117:36 AM

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