So I just got my smoker yesterday and am now, as my wife says, a smoking fool. It's not the right unit for this thread (it's an SM-045) -- but this topic is what came up in a Google search and it's precisely what I was looking for: to water-bath or not to water-bath.
I broke in my smoker yesterday per the instructions that came with the unit: 4 hrs @275 with a water bath. Before it even cooled, I threw in my first chicken ... and for the heck of it, kept a water bath on the lower shelf for the first half of the cook time (I figured that if the unit breaks in with water, why not? - I was also scared by all the dry/tough chicken smoker horror stories). The plan was 3 hrs @225 - 1.5 breast side down and then 1.5 breast side up. After 1.5, I flipped the chicken, dumped the water bath, and it got dark ... and cold ... and windy (I'm in upstate NY - temps were in the teens last night). The smoker struggled to get past about 215 ... and the chicken, after another 2.5 hrs, settled in at 156 at the breast and wouldn't budge. I finally gave up, blasted it in a hot oven for about 5 mins, let it sit for another 15 ... and ... well, it was simply the best chicken I have ever cooked. Outrageously juicy and tender -- and both white and dark meat were fully (and perfectly) cooked. The carcass was a little disconcertingly rare, but not so much that we didn't pick off every bit of meat with our fingers!
This was with no brine, no injection, no marinade ... just a little dry rub.
Was it all due to the water bath I had in the first 1.5 hrs? I don't know; I kind of hope not because it is an extra step, but it will be tough now to not use one. I think the very slow cooking had a lot to do with it, too -- even though the chicken didn't get to full temp (I was aiming for 165), there were no cold spots and the meat (though not the bones) was cooked all over. It was also in for so long that the fat fully rendered out of the skin -- it was thin and almost crispy.
Today this smoking fool turns his attention to brisket. I'm planning on 2.5 hrs uncovered @215 and X hrs wrapped in foil @215 (I'll take the meat out at 180). It's a small brisket piece -- just over 2 lbs. Based on this thread, I get the impression that folks would advise no water bath so I get a crust ... but it's a small piece, it's cold (low humidity) outside, and I don't know how much humidity the meat will generate on its own. So I'm thinking I might keep a good thing going and bathe it for the first 1.5 hrs ... and hope for the best.
Sometimes I enjoy a good smoke in the bath.
But I NEVER EVER use a water bath in my Cookshack. It's a wonderfully moist environment, doesn't need any more moisture.
But I NEVER EVER use a water bath in my Cookshack. It's a wonderfully moist environment, doesn't need any more moisture.
Ralphie, First, welcome to the forum. Second, I've got a 045 also. You'll love yours. I live in a very dry area, Denver is actually more arid than many deserts. I've cooked at some very low temperatures (10-15 d/f) with great results both moisture and finishing temps. Remember, Cookshack units are insulated to 800 d/f.
My first brisket was also small- about 4 pounds, cooked to about 190 and was dry and toough.
Respondants from the forum recommended foiling on small briskets ( you might try the find function and look for small brisket threads) Did that for my next one and turned out great. Have been producing good to great briskets since (with a lot of help from the forum).
Congratulations on your new 045. Good Que to ya.
My first brisket was also small- about 4 pounds, cooked to about 190 and was dry and toough.
Respondants from the forum recommended foiling on small briskets ( you might try the find function and look for small brisket threads) Did that for my next one and turned out great. Have been producing good to great briskets since (with a lot of help from the forum).
Congratulations on your new 045. Good Que to ya.
Thanks for the replies -- I need to correct my post, though. I have the 025, not the 045. Newbie error!!
I have the 025. No water bath. Cook to temp not time. Use time as a guide.
Short but sweet. Game starting.
Short but sweet. Game starting.
The Hull's never use water in our smoker