Does anyone do this????
Original Post
Replies sorted oldest to newest
Maddog,
I started with a Brinkmann water smoker and understood the reasoning behind using water.
However, since I've had my Smokette, I have to say you don't need it. Everything I've done has come out just great. The Smokette's door is pretty tight, and it's well insulated with only the vent to let out the smoke and very little moisture. Much less to clean up too.
Don't really see a reason for using water...but I guess you could experiment.
Just my take on it..
I started with a Brinkmann water smoker and understood the reasoning behind using water.
However, since I've had my Smokette, I have to say you don't need it. Everything I've done has come out just great. The Smokette's door is pretty tight, and it's well insulated with only the vent to let out the smoke and very little moisture. Much less to clean up too.
Don't really see a reason for using water...but I guess you could experiment.
Just my take on it..
maddog,
Welcome to the forum.
The construction of the CS tends to create no need for adding water. The moisture that evaporates from whatever is cooking tends to stay inside the smoker pretty much.
Won't prevent the meat from drying out if cooked too long, but it does keep the humidity levels relatively high during the cook.
Smokin'
Welcome to the forum.
The construction of the CS tends to create no need for adding water. The moisture that evaporates from whatever is cooking tends to stay inside the smoker pretty much.
Won't prevent the meat from drying out if cooked too long, but it does keep the humidity levels relatively high during the cook.
Smokin'
thanks and love the site...great resource for newbie's like me
I agree with SmoKen, and SmoKin.
No water necessary. In fact, I've stopped doing beer-can chicken in mine. Just don't see the need for it. Much easier to either brine or inject the bird.
I've only owned mine since the Spring, but can't recall ever having an end product that was too dry.
No water necessary. In fact, I've stopped doing beer-can chicken in mine. Just don't see the need for it. Much easier to either brine or inject the bird.
I've only owned mine since the Spring, but can't recall ever having an end product that was too dry.
Sometimes people put liquid in a container in the bottom of the smoker to add flavor -- wine or fruit juice, for example. I have never tried this, I am embarrassed to admit, so I don't know if it works or not. We sell a thing called a Water Magazine for this purpose, but I think a can (like vegetables come in) would work fine. Just don't let it touch the heating element bracket.
Donna
Donna