Good Ole SmokinOkie asked me to post for future comments about adding water bath pans to the smoker! Everyone Please post your responces,
Thanks in Advance,
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Sometimes I take a bath before I barbecue. But that's as close to the smoker water gets. 
quote:Originally posted by Pags:
Sometimes I take a bath before I barbecue. But that's as close to the smoker water gets.
Not me i usally take the bath after a good smoke
Thanks Pags for sharing.
Never had a need for water.
The unit is tight. No need for water. Moisture stays inside the pit.
I've had plenty of water smokers, and the number one reason that it's there is to use as a heat sink in vertical smokers. Some what a more humid smoke.
I don't need one, nor have I felt the need to add water to the FE. I just don't see a need to add humidity to the smoker (or flavor if you want to put something else with the water).
I'm a big fan of using the smoker the way it was designed, then if you want to make mods, add methods, etc, you'll have a good base of experience to build on.
Why are you asking?
I don't need one, nor have I felt the need to add water to the FE. I just don't see a need to add humidity to the smoker (or flavor if you want to put something else with the water).
I'm a big fan of using the smoker the way it was designed, then if you want to make mods, add methods, etc, you'll have a good base of experience to build on.
Why are you asking?
^^^^^^^^^
What he said!
Just made ribs yesterday and I could not be happier.
What he said!
Just made ribs yesterday and I could not be happier.
My ribs stay moist from the water bath I use when I boil them. I'm gonna try and boil some bacon for breakfast this morning.
boil???????I thought we were smoking??????
He's joking cal
Come on...you know he is joking...we ALL microwave our ribs just like Smokin taught us.
Yep,except that foil kept blowing up the microwave. 
New2smoking,you keep saying you would like long threads so folks can visit and learn.
It seems like folks, that are taking the time to answer,are suggesting the cookers do a great job,as designed,and are almost idiot proof-don't ask how I know.
Seems like the suggestions are"go cook a few things,or better,a bunch of things-if something doesn't work,the archives have covered 99%.
For the other specific needs,the forum is happy to take a shot.
You sign on as having never smoked anything.
Trust me ,smoking is a lot more fun than talking about it.
You might want to give it a shot,and let the cooker make a star out of you.
Most of us have done it that way,and all the rest, that have cookers ,haven't stopped enjoying it enough to take time to post with us.
Just a thought,before I go out and cook something.
New2smoking,you keep saying you would like long threads so folks can visit and learn.
It seems like folks, that are taking the time to answer,are suggesting the cookers do a great job,as designed,and are almost idiot proof-don't ask how I know.
Seems like the suggestions are"go cook a few things,or better,a bunch of things-if something doesn't work,the archives have covered 99%.
For the other specific needs,the forum is happy to take a shot.
You sign on as having never smoked anything.
Trust me ,smoking is a lot more fun than talking about it.
You might want to give it a shot,and let the cooker make a star out of you.
Most of us have done it that way,and all the rest, that have cookers ,haven't stopped enjoying it enough to take time to post with us.
Just a thought,before I go out and cook something.
We're going to try a pan in there somehow.
I think the smoker will hold mositure great if you have a lot of meat on. But some chicken and two racks of ribs aint gonna produce enough mositure/humidity to help.
Foil is an easy solution, but if I could skip foiling by using a water pan. Thats a better solution in my book.
I think the smoker will hold mositure great if you have a lot of meat on. But some chicken and two racks of ribs aint gonna produce enough mositure/humidity to help.
Foil is an easy solution, but if I could skip foiling by using a water pan. Thats a better solution in my book.
If you don't think chicken will not produce moisture you better think long and hard.Heat will only help chicken IMO.
quote:Originally posted by Tom:
Yep,except that foil kept blowing up the microwave.
New2smoking,you keep saying you would like long threads so folks can visit and learn.
It seems like folks, that are taking the time to answer,are suggesting the cookers do a great job,as designed,and are almost idiot proof-don't ask how I know.
Seems like the suggestions are"go cook a few things,or better,a bunch of things-if something doesn't work,the archives have covered 99%.
For the other specific needs,the forum is happy to take a shot.
You sign on as having never smoked anything.
Trust me ,smoking is a lot more fun than talking about it.
You might want to give it a shot,and let the cooker make a star out of you.
Most of us have done it that way,and all the rest, that have cookers ,haven't stopped enjoying it enough to take time to post with us.
Just a thought,before I go out and cook something.
Thanks Tom for your insite, and if you follow any of my POST's you will see i never down this unit, for me im new and read allot of theads on this site and if i question something and post it, for me its about learning cant blame me for asking before i try something. I Have stated the FEC100 has already made me a great smoked meats.
Thanks for sharing
quote:
Originally posted by SmokinOkie:
I've had plenty of water smokers, and the number one reason that it's there is to use as a heat sink in vertical smokers. Some what a more humid smoke.
I don't need one, nor have I felt the need to add water to the FE. I just don't see a need to add humidity to the smoker (or flavor if you want to put something else with the water).
I'm a big fan of using the smoker the way it was designed, then if you want to make mods, add methods, etc, you'll have a good base of experience to build on.
Why are you asking?
Hello SmokinOkie.
Your question was why i was asking, and the answer is it was all curiousity if it would help add moisture to the cook. Thats it
i've done it both ways and didn't notice much (if any) differences between the two cooks. now i mostly rely on blood, rendering fat, and the occasional injection/brine for moisture in the meat. plus cleaning a drip pan with drippings is one thing, but i never know what to do with a pan full of water and fat.
New2smoking,
I think you are missing the point of our PROS. You have a fine smoker that has a long list of excellence.They are not questioning your thirst for knowledge,but instead wondering why you would think you need to tinker with your smoker instead of trying to master the proper technique of cooking(smoking). Is this not a good question to ask???
I think you are missing the point of our PROS. You have a fine smoker that has a long list of excellence.They are not questioning your thirst for knowledge,but instead wondering why you would think you need to tinker with your smoker instead of trying to master the proper technique of cooking(smoking). Is this not a good question to ask???
quote:Originally posted by cal:
New2smoking,
I think you are missing the point of our PROS. You have a fine smoker that has a long list of excellence.They are not questioning your thirst for knowledge,but instead wondering why you would think you need to tinker with your smoker instead of trying to master the proper technique of cooking(smoking). Is this not a good question to ask???
The answers that are comming in are good enough for me to form my own opinion, i dont know how you get your info but im happy with mine, I hope that answers your question.
quote:Originally posted by Smokers Purgatory:
We're going to try a pan in there somehow.
Whatever floats your boat. Nothing wrong with asking questions, wanting to try something. Somethings though, for many of us who've had these units for years, some questions just do match the smoker.
Nothing wrong, keep asking. But read the forum also, there are 7 years of FE data here. Many times we get newbies in, wanting to change something before they've really used it.
That's why we recommend (not a rule, just sound advice) that you cook everything the recommended way first, build a baseline up and then spend the next 20+ years experimenting.
Water pan? Just put a pan on the bottom rack, blocking the heat, but that's the hot spot so it will boil out eventually. Make sure it's thick enough to handle the heat.
Another reason I don't like too humid a smoke is I like my bark/crust a certain way. Too much humidity and it won't.
The fun thing about Q'in is no one is forced to do anything, you're free to experiment and come up with your own.
I cook all of that stuff you mention, no foil and no issues, but that because my methods work for me.
Report back, interested in what you find out.
Russ
quote:Originally posted by cal:
If you don't think chicken will not produce moisture you better think long and hard.Heat will only help chicken IMO.
How much moisture will a chicken produce?
Cal, I'm taking about humidity inside the smoker.
Understanding that on a 30 degree day (like our last cook) the outside humidity would be around 20 some for a high. What do you suppose the humidity inside the FEC 100 would be?
My uneducated opinion is that unless it is full of meat, it will be a very dry environment. The 100 is so efficient in the amount of wood it burns to create cooking temps. There simply, on a cold day, is no place for moisture to come from.
Smokin, I do want it to boil it off, I want the moisture in the cooking environment. Our Kingfish will go through 3 gal every 6 hr. (totally different smoker) And on hot humid days, depending on how much meat we are smoking, we will not add water.
I agree with you that to much humidity is a bad thing.
I agree with you that to much humidity is a bad thing.
Smokers Purgatory,have you been cooking chicken in the FEC and not having the moisture to suit you?
Same question about ribs?
If so,someone may have another suggestion-if the water pan doesn't suit you either.
Same question about ribs?
If so,someone may have another suggestion-if the water pan doesn't suit you either.
Sure Tom …
First chicken on FEC, 3 whole chickens quartered, rinse and hit with smoking guns. 3 hr at 300 on open grates. Ended up dry and lacking in flavor.
I’d also like to say that I am talking relative to our comp chicken. Good chicken but not what we are used too.
Second try, 8 thighs & 4 breasts. Thighs were done like comp. Pulled skin, trimmed fat, rub on both sides of skin. Placed in pan with Parkey. 3 hr with temps varying between 245 & 300 Skin better still on the dry side.
Last try, again thighs trimmed, rub on both sides and parkey in pan. 4 hrs at 265. Better skin, over cooked and dry.
Same with ribs and brisket. All has been good food but not as good relative to what we have done in the past.
First chicken on FEC, 3 whole chickens quartered, rinse and hit with smoking guns. 3 hr at 300 on open grates. Ended up dry and lacking in flavor.
I’d also like to say that I am talking relative to our comp chicken. Good chicken but not what we are used too.
Second try, 8 thighs & 4 breasts. Thighs were done like comp. Pulled skin, trimmed fat, rub on both sides of skin. Placed in pan with Parkey. 3 hr with temps varying between 245 & 300 Skin better still on the dry side.
Last try, again thighs trimmed, rub on both sides and parkey in pan. 4 hrs at 265. Better skin, over cooked and dry.
Same with ribs and brisket. All has been good food but not as good relative to what we have done in the past.
As far as I'm concerned, if it had feathers on it when it was alive, it isn't fit to eat, so I don't do a lot of fowl. Just looking at what you said you were cooking and the temps you were using, the cook times seem a little long to me.
S. P.,I'm not one to tell another comp cook how to cook-just sharing what has come our way.
We've been thru the classes, and also cooked with some of the better cooks that use stickburners ,and the same pan method.
None of us seem to have very good luck with it in the FEC.
Not that you won't.
Like EZ Goin says,the times seem a little long for an FEC.
Smokin' may have alluded to the approach of hot cooking chicken on the lower rack ,at even higher temp.
Eddy has found that at the high temp,spraying water with a mist bottle,thru the exhaust,may help accomplish what you are trying to do and not blocking any airflow.
Same approach that chefs use to produce the crisp crust on French bread.
The group has won more than a few state championships/qualifiers in chicken with the approach.
Eddy,for comps, likes to cook ribs at 275*,then kick it up over 350* to put chicken pieces on.
Not always how we might cook at the house,or always in comps,but has been pretty good to us on the trail, with FEC s.
You might give it a shot in practice,and see if any of it works for you.
Hope this helps a little,and give me a shout-if I can add anything.
We've been thru the classes, and also cooked with some of the better cooks that use stickburners ,and the same pan method.
None of us seem to have very good luck with it in the FEC.
Not that you won't.
Like EZ Goin says,the times seem a little long for an FEC.
Smokin' may have alluded to the approach of hot cooking chicken on the lower rack ,at even higher temp.
Eddy has found that at the high temp,spraying water with a mist bottle,thru the exhaust,may help accomplish what you are trying to do and not blocking any airflow.
Same approach that chefs use to produce the crisp crust on French bread.
The group has won more than a few state championships/qualifiers in chicken with the approach.
Eddy,for comps, likes to cook ribs at 275*,then kick it up over 350* to put chicken pieces on.
Not always how we might cook at the house,or always in comps,but has been pretty good to us on the trail, with FEC s.
You might give it a shot in practice,and see if any of it works for you.
Hope this helps a little,and give me a shout-if I can add anything.
quote:Originally posted by Smokers Purgatory:
...Better skin, over cooked and dry.
If you want to talk Comp recipes, start a new thread in the Comp FE forum and we'll help out.
Dry chicken won't be helped by a water pan. The moisture outside won't get inside.
Overcooked will be dry, always. If I cooked thighs for 4 hrs at 265 they would always be dry.
Are you cooking on time or internal temp?
Brine it.
See 'ya in the new thread, and let's talk what you're doing. If you don't want to talk "secrets" then just PM one of us and we'll help (but we prefer to talk in the forum if we can).
AHH! Now we are ALL starting to learn. Thanks COOKSHACK for this forum,maybe the best bonus I have ever had. Members with experence so nice.
Hopefully,it isn't bad experience. 
Thx for the suggestions guys.
Not a recipe,so I'll tag onto this thread on MOISTURE.
Most good chefs brine their poultry and any of the "new lean pork loin cuts".
Thanks to Smokin's work in the bbq field,most of the top comp cooks use Smokin's brine and techniques on their poultry,as well.
Sure is easier than trying to shoot up them yardbird wing flats.
Most good chefs brine their poultry and any of the "new lean pork loin cuts".
Thanks to Smokin's work in the bbq field,most of the top comp cooks use Smokin's brine and techniques on their poultry,as well.
Sure is easier than trying to shoot up them yardbird wing flats.
We put a full pan with a inch of water in at the beginning of the cook if there is shelf space
Clean up is a breeze and the product is more to our liking
It also has a positive effect on heat distribution across the whole unit
Clean up is a breeze and the product is more to our liking
It also has a positive effect on heat distribution across the whole unit
quote:Originally posted by ThomEmery:
We put a full pan with a inch of water in at the beginning of the cook if there is shelf space
Clean up is a breeze and the product is more to our liking
It also has a positive effect on heat distribution across the whole unit
Thanks ThomEmery,
So it sounds like you had real good sucess with this, did it add moisture to your cook with a noticeable diffrence?
Thanks in Advance,
Carlo,
Just go for it (that is such a thing as analysis paralysis) LOL.
For a new guy smoking, we need to have more reports from you about what your cooking and how that is going.
Cooking anything this weekend?
Just go for it (that is such a thing as analysis paralysis) LOL.
For a new guy smoking, we need to have more reports from you about what your cooking and how that is going.
Cooking anything this weekend?
Yep,if there is no base to compare something to,how does the cook know if there is a "noticable difference"?
Next,was it a good,bad,or worthwhile effort to make the changes?
If we were seeking "hot spots" in the cooker,to finish poultry skin,is more moisture and decreased "hot spots" a gain?
If we are opening the cooker door,periodically,to let out moisture-is it a gain?
If we don't know hot,or cooler,spots in the cooker-how might we finish,uneven pieces of meat?
If the describing cook's taste is 180* different from yours,how do you rate the "success"?
Is the describing cook using the same type,and quality product we might be cooking?
We, and the cooker,using it as designed,might produce a product that is perfect to our tastes.
If we adjust the cooker,without knowing,then it will always be an unsatisfactory cooker and a cause for constant complaint.
If we don't know how the cooker,normally,cooks a product,how do we adjust ,to accomplish desired changes.
If a cook,cooks something,and it is great,there is cause to post pix and share the experience.
If the cook has specific points they'd like to adjust,then with good details,there is a world of experience here, to help make the adjustments.
I suppose, if we only discuss cooking,we never have to risk knowing?
Just a couple of thoughts.
Next,was it a good,bad,or worthwhile effort to make the changes?
If we were seeking "hot spots" in the cooker,to finish poultry skin,is more moisture and decreased "hot spots" a gain?
If we are opening the cooker door,periodically,to let out moisture-is it a gain?
If we don't know hot,or cooler,spots in the cooker-how might we finish,uneven pieces of meat?
If the describing cook's taste is 180* different from yours,how do you rate the "success"?
Is the describing cook using the same type,and quality product we might be cooking?
We, and the cooker,using it as designed,might produce a product that is perfect to our tastes.
If we adjust the cooker,without knowing,then it will always be an unsatisfactory cooker and a cause for constant complaint.
If we don't know how the cooker,normally,cooks a product,how do we adjust ,to accomplish desired changes.
If a cook,cooks something,and it is great,there is cause to post pix and share the experience.
If the cook has specific points they'd like to adjust,then with good details,there is a world of experience here, to help make the adjustments.
I suppose, if we only discuss cooking,we never have to risk knowing?
Just a couple of thoughts.
Yes we did experience a noticeable difference
in our long cook meats
Our Chicken is not cooked on the FE so not a factor
in our long cook meats
Our Chicken is not cooked on the FE so not a factor
quote:Originally posted by SmokinOkie:
Carlo,
Just go for it (that is such a thing as analysis paralysis) LOL.
For a new guy smoking, we need to have more reports from you about what your cooking and how that is going.
Cooking anything this weekend?
Well SmokinOkie,
i have Tri-Tip and Ribs cooking this weekend for about 20 people i make it a habbit to cook on it once a week at least just to keep it warm and running. other then that im still reading and forming my own opinion on what i should do. hope this answers your question
I have put an aluminum roasting pan in the middle of a rib rack with water (when I thought moisture made a difference with ribs) and to catch drippings for making gravy (this was very successful). One warning, however, I had a 90 lb. hunk of beef in the FEC100, rack below catching juices, and so much moisture was generated that the pellets "climbed" up the ramp and had a good smolder in the hopper. Part (maybe a large part) of the problem was a stack on the smoker that didn't go above the roof and it was a windy night.
Well, I have a 7 rack unit and I use a 2 inch deep pan half full of water on the lowest shelf. It does produce a difference in my opinion but i use it more for a heat sink to stabilize temps with. Plus the benifit of not having to change foil every cook, just dump and rinse pan. I would sure like to know the dynamics of the side exhaust on the FE opposed to a top exhaust (plasma cutter time?) I think the fan pushes too much air and forces the smoke out the side without giving the top enough smoke. But I burn charcoal in mine anyway hehe
I have covered the exhaust with foil and put a quarter size hole in the foil. It did not really change the taste. The smoke just backed up and came through the hopper.
To throw in one quick,but VERY important thought about the comments from folks with water pans,etc.
I have cooked with some of ya'll and know of others to be fine experienced cooks.
All of you know how to cook the basics,know your cookers well,and with that experience can make adjustments to meet sometimes SMALL,SPECIFIC goals/problems.
I think what others are saying is,if you have none of the above,and don't have a problem,maybe just learning the cooker and gaining experience with the products might be a great place to start.
Just a thought.
I have cooked with some of ya'll and know of others to be fine experienced cooks.
All of you know how to cook the basics,know your cookers well,and with that experience can make adjustments to meet sometimes SMALL,SPECIFIC goals/problems.
I think what others are saying is,if you have none of the above,and don't have a problem,maybe just learning the cooker and gaining experience with the products might be a great place to start.
Just a thought.