Soemtimes I like to use an aromatic liquid in the smoker to add flavor and depth. Like red wine with a bear steak...or rose with pork loin. Is that OK to do in the Smokette? Or, is there some reason it should not be done?
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Whatever trips your trigger.
go ahead. Now normally, you don't need to add liquid to a cookshack (like you would a water smoker) but if you're trying to add flavor (I used to add apple juice to my pan in my old WSM) it works.
The ONLY issues, because the CS is already doing a good job with the humidity levels by keeping it up, and you're adding more moisture....just watch out, you don't want the stuff in soup. One idea is to open the door a little more frequently to let some of the humidity out. It will extend the cooking time, but you're adding liquid for the flavor.
Help?
Smokin'
go ahead. Now normally, you don't need to add liquid to a cookshack (like you would a water smoker) but if you're trying to add flavor (I used to add apple juice to my pan in my old WSM) it works.
The ONLY issues, because the CS is already doing a good job with the humidity levels by keeping it up, and you're adding more moisture....just watch out, you don't want the stuff in soup. One idea is to open the door a little more frequently to let some of the humidity out. It will extend the cooking time, but you're adding liquid for the flavor.
Help?
Smokin'
Watch out! It's hunting season...everything trips my trigger. Yup, only using it for flavor, and I will watch the humidity. Do you do this in the CS at all? 
I've tried it a couple of times.
The easy way. Take an old soup can (without any soup and washed of course) and fill it with your liquid.
I've also put a can of beer in there, but it was such a waste of beer.
I noticed a very small difference in flavor. I notice more flavor by using different woods or mops/bastes than just some liquid.
It DID make a difference in water smokers (but they don't have the luxury of the CS's humidity either).
Smokin'
The easy way. Take an old soup can (without any soup and washed of course) and fill it with your liquid.
I've also put a can of beer in there, but it was such a waste of beer.
I noticed a very small difference in flavor. I notice more flavor by using different woods or mops/bastes than just some liquid.
It DID make a difference in water smokers (but they don't have the luxury of the CS's humidity either).
Smokin'
Well, if you didn't notice much of a diff, I'll go with that. I'll try it once on a black bear roast/steak. I gotta see! Probably should just shoot up the meat, but I like the aesthetics of wine fumes...hmmm.
So then, what's this 'water magazine' over in the accessories? It says it's for all models - does this include the Smokette and 50/55?
Here's the weird thing.
Let's talk about CS Customer Service. When I first bought my CS, I had the same question, so I call customer service and asked them.
The wonder lady indicated that I shouldn't bother, the CS does a great job holding the humidity in and if I really wanted one -- just use an old soup can. How's the for customer service -- honesty.
But I'm sure Stuart will jump in with an answer. The are probably other uses for the Water Magazine.
Let's talk about CS Customer Service. When I first bought my CS, I had the same question, so I call customer service and asked them.
The wonder lady indicated that I shouldn't bother, the CS does a great job holding the humidity in and if I really wanted one -- just use an old soup can. How's the for customer service -- honesty.
But I'm sure Stuart will jump in with an answer. The are probably other uses for the Water Magazine.
Hey,Andi....Smokin' knows best on this one IMHO....I tried it with 3 widely different concoctions ,as Smokin' did....What I wound up with was a hot can to mess with and no discernible difference.
Thanks, guys, for your opinions. Guess I'll put that idea on the backburner! But, I just remembered I did a beer can chicken in my Smokette...not the same thing? It was succulent! 
Well, we can start a whole new thread about the Beer Butt Chicken.
I'd say the thing I read on most forums run about 50/50 over whether it does any difference. I think the biggest thing would be it is in closer proximity to the chicken (real close) compare to a can filling the entire CS with moisture. More confined space for the chicken.
My suggestions, as always. Try it, take notes and see what happens, you'll be the true judge, just like the chicken -- you liked that.
Hey Andi, do you keep a log of your cooks? Something I've suggested to people before (and there are a couple of logs available here to use, I have a Word doc and an Excel spreadsheet).
I'd say the thing I read on most forums run about 50/50 over whether it does any difference. I think the biggest thing would be it is in closer proximity to the chicken (real close) compare to a can filling the entire CS with moisture. More confined space for the chicken.
My suggestions, as always. Try it, take notes and see what happens, you'll be the true judge, just like the chicken -- you liked that.
Hey Andi, do you keep a log of your cooks? Something I've suggested to people before (and there are a couple of logs available here to use, I have a Word doc and an Excel spreadsheet).
GooD Morning, Okie! And yes I do. I keep it on old fashioned paper, though. I have one of those enclosed metal clipboards. I look like a scientist when I'm smoking fish...all I need is a lab coat. I pack around a salinometer, two temperature guages, and a beer! Because I am doing so much salmon, I haven't done much meat in my CS yet. Gotta make hay while the sun shines...salmon season is very nearly over. Then it's Meat City...and a different notebook.
hay guy's and gal'swhy don't you try cut up fruit,placed in the brid, thats what i do it all time, works great.
Sounds interesting, bigguy.
Do you use fruits with a high moisture content, like peaches, plumbs, oranges, etc., or low like apples and bananas?
I would imagine the 'wetter' fruits would impart more flavor from the juices..???
Do you use fruits with a high moisture content, like peaches, plumbs, oranges, etc., or low like apples and bananas?
I would imagine the 'wetter' fruits would impart more flavor from the juices..???
Apples and the like work well also whole onions and garlic.
Jim
Jim
Sorry I have been out of touch the last few days. The Oklahoma State Fair is in full swing and keeping me really busy. By the way all you Okie's you missed seeing Smokin' at the fair Friday Night missed the best smoked chicken breast I have ever had. Come by this Friday and see what Smokin' is cooking.
Any way, my comments on adding liquid. First we don't make a water magizine that fits in the smokette or 50.
However, at times I like to add flavor with some liquid. My favorite is apple juice concentrate mixed with maple syrup. In a smokette you can place a small alumimun foil pan inside the woodbox with your liquid in it. The deal is that in order to evaporate the liquid it need to touch the woodbox. In a model 50 do the same thing except place the pan on top of the shield holding the woodbox...
Now for the big question, does it add flavor?
I beleive that it does. Be careful about adding to much humidity as you can cause rain the smoker and turn the meat a gray color...
Any way, my comments on adding liquid. First we don't make a water magizine that fits in the smokette or 50.
However, at times I like to add flavor with some liquid. My favorite is apple juice concentrate mixed with maple syrup. In a smokette you can place a small alumimun foil pan inside the woodbox with your liquid in it. The deal is that in order to evaporate the liquid it need to touch the woodbox. In a model 50 do the same thing except place the pan on top of the shield holding the woodbox...
Now for the big question, does it add flavor?
I beleive that it does. Be careful about adding to much humidity as you can cause rain the smoker and turn the meat a gray color...
Hey,Andi.
I've had better luck with our little CS by cooking frozen concentrate down heavy and using it as a glaze...I cook 8 oz. of wine down to about 2 oz. of syrup and use when you like.
I've had better luck with our little CS by cooking frozen concentrate down heavy and using it as a glaze...I cook 8 oz. of wine down to about 2 oz. of syrup and use when you like.
I make reductions all the time, Tom, but never thought about using them in the Smokette. Will do that! I'm so new to this, remember, I just got mine the end of July, I need all the help I can get! Thanks, Tom! 
I have to agree with Tom add liquids as glaze or an injection will give the best results.
ie: reducing a can of apple juice consentrate with roasted garlic, and jalapeno jelly as glaze works much better than adding to the water.
Jim
ie: reducing a can of apple juice consentrate with roasted garlic, and jalapeno jelly as glaze works much better than adding to the water.
Jim
Hang on there, folks. Back up. What's this glaze business, and how many more tricks do you have up your respective sleeves? (Andi might go sleeveless. I don't know.)
---Is a glaze always a sweet thing?
---I presume you slop it on near the end of a cook session?
---If Martha Stewart lived in Texas would she say "slather" instead of "glaze?"
---One time I did some ribs with a sweet and sour sauce. Using hoisan sauce was very interesting. That goop (swee'-sow' sauce) would constitute a glaze, don't you think?
I2BBQ
---Is a glaze always a sweet thing?
---I presume you slop it on near the end of a cook session?
---If Martha Stewart lived in Texas would she say "slather" instead of "glaze?"
---One time I did some ribs with a sweet and sour sauce. Using hoisan sauce was very interesting. That goop (swee'-sow' sauce) would constitute a glaze, don't you think?
I2BBQ
Hi Gang, been out for the weekend.
HEY I2BBQ,
don't start asking new questions, you know that this being post #21 it will get lost and the "slater" question deserves it's own post (hint, hint) so start a new thread...please
Note to all posters
The reason I ask that you start new threads is to help with the "search" function. Many times the lurkers/newbies won't read every one of the 4000+ threads and they'll miss something. Posting a new thread with the title being "descriptive" is a great help for them since they "search" by reading the titles.[/b]
Thanks for helping.
Smokin
HEY I2BBQ,
don't start asking new questions, you know that this being post #21 it will get lost and the "slater" question deserves it's own post (hint, hint) so start a new thread...please
Note to all posters
The reason I ask that you start new threads is to help with the "search" function. Many times the lurkers/newbies won't read every one of the 4000+ threads and they'll miss something. Posting a new thread with the title being "descriptive" is a great help for them since they "search" by reading the titles.[/b]
Thanks for helping.
Smokin