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6 replies

Basting or Mopping in a CS

FM Former Member
There are a lot of Qers who wish to baste, mop, etc., during the cooking process, for one reason or another. Been thinking about how to accomplish this in a CS without opening the door and releasing the humidity.

Couple of thoughts come to mind...

CS offers a water bottle attachment. Never seen one, but understand it's supposed to give the user a recepticle (attached to the smoke box housing?) to hold water for additional humidification. Why not put juice or whatever suits you in one? Caveat: don't know if it works with all models.

The other thought is that I've known Qers who insist on putting a small pan of vinegar in their offsets. Their theory is that the fumes further tenderize the meat. Frankly, not sure it would do more than rust the pit, but they swear by it.

Others use a pan of water (sometimes cut with vinegar) in which they've placed cut up onions, green peppers, garlic, etc. Again, they swear by their results. If it didn't work, you could always eat what's in the pan. Cool

Regards, Mike
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FM Former Member
The problem with 'old fashioned oil cans' is that they so often have old fashioned oil in them! Razzer
Mike, more on the serious side, I seem to detect a set of contrary goals in the search for a way to increase flavor, but also humidity, by periodically adding liquids (mopping) and the simultaneous search for more bark. I'm presuming that you are in search of flavor with the mop and texture and flavor with the bark. I'm just not sure that an ideal bark (as seen in offset cookers which rely on a constant flow of heated smokey air passing through the cook chamber)is completely attainable in the CS because of the way it cooks. I have noticed some folks commenting that placing meat on the lower rack can end up with the 'down side' being too done . . . potentially a source of bark if done carefully, maybe utilizing a mop? Just a thought.
FM Former Member
COG, actually, no. we started this topic for a discussion of how to continue the myth/lore/whatever of mopping without opening the door of the CS.

Personally, we don't bother mopping, spraying, etc. Used to follow "correct proceedure". Then one day I A/Bed several slabs of ribs during the same cooking and none of the eaters could tell a difference.
Were we to have been able to taste, see, or feel a difference, we'd still be continuing the practice.

We know it sounds incorrect or anti-establishment to say that none of these things are necessary to produce great Q. However, that's the truth.

Please remember that my middle name is Lazy.

Regards, Mike Smiler
FM Former Member
The best grilled steaks in the world are sprayed with dry vermouth whilst grilling. Bar none! I don't know about putting a pan of it in the CS, but I'd rather use that than vinegar. The fumes will be a lot better, at least! I "shoot up" roasts with it, too. And turkey breast. In fact, that gives me a great idea...shoot up a turkey breast and smoke it. Yowza! And...I just whisper the word vermouth over my gin! LOL!

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