Is it advisable to use a mop with the residential smoker? Or, is there a risk of burning out the element?
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I would recommend you try cooking your que without a mop first, if you have not done this already, and see if you still feel that you need a mop. From everything I have read about the CS models, they tend to retain alot of the mositure in the products smoked. If you moisture content is good in your final product, it might make more sense to layer your flavors in the meat before putting them in the smoker. Just some thoughts. I am sure someone else will chime in with their thoughts also.
You shouldn't need to worry about burning out the element. After all, fat is dripping everywhere through the entire cooking process.
The element is pretty well protected by the wood box. Mopping liquids that drip on the wood box will usually sizzle off from the heated metal.
Like Ribdog says, try injecting the meat. That way you wont have to add time to your smoke due to opening the door so much. What alot of us do is drizzle whatever we would mop with to the meat after we pull it.
The element is pretty well protected by the wood box. Mopping liquids that drip on the wood box will usually sizzle off from the heated metal.
Like Ribdog says, try injecting the meat. That way you wont have to add time to your smoke due to opening the door so much. What alot of us do is drizzle whatever we would mop with to the meat after we pull it.
Nope! No need to mop with the CS smokers. Environment is static and not much moisture escapes. Really no need to inject either unless you are looking for added flavors. Remember too that mopping may disturb your rub.
As mentioned above, give it a shot "as is." I think you'lllike it no, love it! 
As mentioned above, give it a shot "as is." I think you'll
Michael,
Yes! I mop, but only as I remove the finished product from the box. I take a simple apple juice, honey, soy sauce solution and mop them while the meat is still hot as I remove it from the cooker. I either let the product set for 10 minutes to suck the juices back in or wrap in foil and towels to store in a cooler for dinner later on.
As stated above there is no need to mop before or during the smoking.
smokemullet
Yes! I mop, but only as I remove the finished product from the box. I take a simple apple juice, honey, soy sauce solution and mop them while the meat is still hot as I remove it from the cooker. I either let the product set for 10 minutes to suck the juices back in or wrap in foil and towels to store in a cooler for dinner later on.
As stated above there is no need to mop before or during the smoking.
smokemullet
Ok, I gotta ask...Smokemullet, did you choose that name because you smoke a lot of mullet...the fish...or because you have a mullet haircut and you smoke? Or something entirely different?
quote:Originally posted by Thousand Oakie:
Ok, I gotta ask...Smokemullet, did you choose that name because you smoke a lot of mullet...the fish...or because you have a mullet haircut and you smoke? Or something entirely different?
Laughed out loud!
Look at some of his posts & that will tell you! 
Yes! He smokes mullet & a variety of fish!
Yep! You named it. Here on this island with lots of fish, I smoke mullet, king fish, Spanish mackerel and red fish. I perfer to smoke mullet as it makes the best fish dip.
smokemullet
smokemullet
smokemullet -- has posted several times about smoking fish, in partticular, mullet - helping and assisting many! Gotta be the fish!
Thanks for the info on your smoking fish, smokemullet. But, I gotta tell you the 'mental movie' of you smoking pork sporting a mullet haircut is even more interesting!
I haven't tried smoking fish yet. Midwestern wife won't eat it if it doesn't moo or oink!
I haven't tried smoking fish yet. Midwestern wife won't eat it if it doesn't moo or oink!
Thousand Oakie,
Wish I had a mullet haircut, it would be better than shaving twenty hairs on my bald head with a Norelco shaver. I do save money for beef and pork packers at the Sam Club, not going to the barber shop. Anyway! There is no barber shop here on the island - closest 30 miles away 
and a visit would be wishful thinking.
We smoked today for Florida Basketball friends that visited to watch the game on TV. Smoked a three rack packer of ribs today and four large Spanish Mackerel for those guest that like fish more than good ribs. I had ribs left over, but no smoked fish. My wife didn't like fish either until we moved here years ago and she tasted smoked oysters and fish.
Wish I had a mullet haircut, it would be better than shaving twenty hairs on my bald head with a Norelco shaver.
I do save money for beef and pork packers at the Sam Club, not going to the barber shop. Anyway! There is no barber shop here on the island - closest 30 miles away and a visit would be wishful thinking.We smoked today for Florida Basketball friends that visited to watch the game on TV. Smoked a three rack packer of ribs today and four large Spanish Mackerel for those guest that like fish more than good ribs. I had ribs left over, but no smoked fish. My wife didn't like fish either until we moved here years ago and she tasted smoked oysters and fish.
quote:My wife didn't like fish either until we moved here years ago and she tasted smoked oysters and fish.
Smokemullet- You've got my attention with the smoked oysters. Any hints on how you do them? Thanks in advance and sorry for the thread drift...
GratefulB,
First we build a small pit by raking out a 2 to 3 inch deep pit by 30 inches or more, depending on the size of the rack. We then build a fire with any kind of smoking wood. We use red or white Bay wood as it is a local available smoking wood. We use old commercial refrigerator or freezer racks - one that when placed on bricks or half blocks will cover the coals. I have seen heavy duty expanded metal used. Then we soak in water three burlap bags - more if needed.
Take one or two bushels of oysters that have been washed with fresh water and pile them up on the rack directly over the coals (note: not fire, but coals) then cover the oyster pile with the burlap bags. We are now at the beer drinking stage waiting for the oysters to start opening up. The oysters are done and smoked when they first open. Too long on the fire will shrink the oyster and make it tough. It requires an operator that will turn the oysters over as needed using a shovel. Kitchen tongs are used to remove the now top layer of opened oysters to the plates - placing the burlap back as needed. The steam and smoke will give the oysters all the flavor they need, but we do serve lemon wedges and horseradish cocktail sauce. We just use paper plates, metal forks and plenty of paper towels to hold the hot oyster shells.
One of our sons in another state bought a bag of oysters and performed the same process with a new $300.00 gas BBQ. A few months later he had to replace the insides. Salt water and gas BBQs don't mix. However! He stated the oysters tasted just a good as the Cedar Key method.
I have smoked oysters in the Cookshack 55, both opened and un-opened. They did not turn out as well as the Cedar Key method - smoking a smaller amount and too much trouble. Clams in the 1 to 1 ½ inch size are grown here commercially and clams are sometimes mixed in with the oysters.
Smokemullet
First we build a small pit by raking out a 2 to 3 inch deep pit by 30 inches or more, depending on the size of the rack. We then build a fire with any kind of smoking wood. We use red or white Bay wood as it is a local available smoking wood. We use old commercial refrigerator or freezer racks - one that when placed on bricks or half blocks will cover the coals. I have seen heavy duty expanded metal used. Then we soak in water three burlap bags - more if needed.
Take one or two bushels of oysters that have been washed with fresh water and pile them up on the rack directly over the coals (note: not fire, but coals) then cover the oyster pile with the burlap bags. We are now at the beer drinking stage waiting for the oysters to start opening up. The oysters are done and smoked when they first open. Too long on the fire will shrink the oyster and make it tough. It requires an operator that will turn the oysters over as needed using a shovel. Kitchen tongs are used to remove the now top layer of opened oysters to the plates - placing the burlap back as needed. The steam and smoke will give the oysters all the flavor they need, but we do serve lemon wedges and horseradish cocktail sauce. We just use paper plates, metal forks and plenty of paper towels to hold the hot oyster shells.
One of our sons in another state bought a bag of oysters and performed the same process with a new $300.00 gas BBQ. A few months later he had to replace the insides. Salt water and gas BBQs don't mix. However! He stated the oysters tasted just a good as the Cedar Key method.
I have smoked oysters in the Cookshack 55, both opened and un-opened. They did not turn out as well as the Cedar Key method - smoking a smaller amount and too much trouble. Clams in the 1 to 1 ½ inch size are grown here commercially and clams are sometimes mixed in with the oysters.
Smokemullet
Threadjacking alert.
Guys, help a poor administrator.
The original thread is about "mopping" and the last post is about seafood.
NOW, all the time and energy to put good info will be lost and I won't be able to move it to the right place (when I move, I look at the title) and maybe I'm wrong, but I'll probably NOT place Mopping in the seafood archives.
Just a comment when you change topics, the good work will be lost when I archive.
But HEY, that's just your Friendly Neighborhood Moderator.
Threadjacking alert over
Guys, help a poor administrator.
The original thread is about "mopping" and the last post is about seafood.
NOW, all the time and energy to put good info will be lost and I won't be able to move it to the right place (when I move, I look at the title) and maybe I'm wrong, but I'll probably NOT place Mopping in the seafood archives.
Just a comment when you change topics, the good work will be lost when I archive.
But HEY, that's just your Friendly Neighborhood Moderator.
Threadjacking alert over
I agree. Good point.
As moderator, do you have the ability to move individual posts? I help moderate a winemaking forum. We have the ability to move individual posts and place them under the appropriate heading or topic.
As moderator, do you have the ability to move individual posts? I help moderate a winemaking forum. We have the ability to move individual posts and place them under the appropriate heading or topic.