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4 replies

Big smoker/small meat load

FM Former Member
I know the topic of adding a water pan has been addressed & I've read those threads but have a related question. I purchased a used cs250 because I will eventuall be barbecueing for larger gatherings. Right now however I am in the learning/enjoying phase. I have no problems with my unit it is doing great, but I wonder if I could be doing better. What I'm wondering is this: Since I have such a large unit and will be doing many small loads for now, such as one or two butts or briskets at a time, would it be of benefit to add an open can of beer, or small water pan or would this prevent good bark formation etc. I know I can experiment to find out, but being the procrastinator that I am, I am facing a pork butt and brisket for Christmas eve and don't have time to do an experiment beforehand. I know the potential for over moisture is there as I recently found out with marinaded chicken for 70 - talk about a steam bath. I should have opened the door a few times on that one! I know water pan "wp" is probably as bad a word as the dreaded "f"oil word, but any thoughts from the more experienced would be appreciated.

BTW - I did a small corned beef/pastrami the other night and had some aging Smokin's Basting sauce in the fridge I thought I better either toss or use, so I put it in a pan right under the meat. It reduced to a thick, honey consistency. Intense, killer glaze!

I wanna do good for Christmas, but don't want to lose that bark on the butt or brisket. Sorry for the length. Any thoughts?

Jack
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T tomMember
The cooker was set up to do what you want a long time ago.

Don't try to reinvent the wheel.

There are several places that foil can be of use,when managing your cooker and timing.

Comps and a commercial kitchen are two.

I have never heard of a use for a water pan,unless you were trying to slow down the cooker, as a heat sink,and like cleaning up messes, as a hobby.

Hopefully you were cooking your chicken at max temp.



Read the butt/brisket 101 s and you will know what you need to know about bark.

Usually the process you do not add ,improves the product one notch.

The advantage to adding a water pan,beer can,vase of roses,two carrots,an old running shoe, a picture of Louis Armstrong, etc is comparable to waving at a 747 passing overhead at 35,000 feet.

If it makes you feel better,go for it.

Try to not let it get in the way of the cooker doing its job. Wink

Put more rub and turbinado sugar than you think would ever be possible on your butts/packers.

Insert temp probe,close door-until it gets to your target temp.

Just my $0.02
Last edited by tom
FM Former Member
quote:
Originally posted by hayman:
... would it be of benefit to add an open can of beer, or small water pan or would this prevent good bark formation etc..

Jack


As you haven't used it much, I would at least build a baseline. I personally don't think beer can, water, etc added to any smoker does much except maybe flavor the outside a "little" and create a very moist smoke. In bullet smokers it was added only as a heat sink, but it will add flavor to the outside (I used to add Apple Juice to my ECB).

The 250 and all CS's are pretty moist cookers due to construction and venting.

Sounds like you have all the theories and issues already working.

I'd ask what are you trying to achieve? More bark? That's a function of wood, humidity and rub. Flavor?

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