Have a '07 built model 050. Course, it says no water pan needed, yet Cookshack offers a reservoir. Anyone use the reservoir and what kind of difference does it make?
Thanks,
Ken
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I've never used one and personally, don't even know why they sell them. If you want some infused flavor, Smokin' is our expert on brining and would strongly urge you to take advantage of his knowledge on the subject.
I've got a model 55, which is the same as the 50, just all stainless. If your door closes the way it should, there is no reason to include a water pan. I've yet to smoke anything that I wish had been partially steamed. The smoker will hold enough moisture to carry you through to bliss. Good luck
Although I don’t have the Smokeshack reservoir, I sometimes will place a small pan of a soy based concoction on the smoker box of my Amerique. It adds extra flavor to the product especially brined poultry.
I think the reservoir is a hold over from years ago. The CS is SUCH a moist environment, that you really don't need to add additional moisture.
It’s my personal opinion that the use of a reservoir does not have to add extra moisture to a CS smoker depending on how it is used.
Example: A brined and spatchcocked chicken placed on an upper rack with a pan placed directly underneath the chicken to catch the drippings which would normally drip onto the smoker box creating instant steam.
In the reservoir I normally will use one of several soy sauces along with some type of an acid such as a type of vinegar, white, apple, wine, or a fruit juice such as apple, orange or possibly wine, the possibilities here are endless. My choices depend on the taste preferences of the ones who will be eating the product. As the brine has already flavored the poultry, the use of the reservoir will add an additional flavor to the chicken. The total amount of liquid used is no more than one half cup and that will be consumed prior to the completion of the cook. The surface area of the reservoir used will determine the amount of vapor produced. If a large amount of vapor is desired use a pan or the CS reservoir, if a small amount is desired use a small can. The catch pan will still produce a little vapor but the remaining liquid in the pan is what would normally be converted to steam.
As I am always trying to improve my Q, I would recommend to the more adventurous cooks to try the use of a reservoir and determine for yourself if it improves the flavor of your Q then, let us know your results.
Example: A brined and spatchcocked chicken placed on an upper rack with a pan placed directly underneath the chicken to catch the drippings which would normally drip onto the smoker box creating instant steam.
In the reservoir I normally will use one of several soy sauces along with some type of an acid such as a type of vinegar, white, apple, wine, or a fruit juice such as apple, orange or possibly wine, the possibilities here are endless. My choices depend on the taste preferences of the ones who will be eating the product. As the brine has already flavored the poultry, the use of the reservoir will add an additional flavor to the chicken. The total amount of liquid used is no more than one half cup and that will be consumed prior to the completion of the cook. The surface area of the reservoir used will determine the amount of vapor produced. If a large amount of vapor is desired use a pan or the CS reservoir, if a small amount is desired use a small can. The catch pan will still produce a little vapor but the remaining liquid in the pan is what would normally be converted to steam.
As I am always trying to improve my Q, I would recommend to the more adventurous cooks to try the use of a reservoir and determine for yourself if it improves the flavor of your Q then, let us know your results.
Well....Mr T, ya gonna have to do a good sales job on me to buy into this example.
1st question, if juices are coming out of a brined chicken, then how is it taking on steam/flavor from a different source?
2. Does this method help with my soggy/rubbery skin?....LOL!
Like you, I would encourage anyone to try something for themselves out of curiosity.
Thanks for sharing.
1st question, if juices are coming out of a brined chicken, then how is it taking on steam/flavor from a different source?
2. Does this method help with my soggy/rubbery skin?....LOL!
Like you, I would encourage anyone to try something for themselves out of curiosity.
Thanks for sharing.
Mr. T.
Since you're trying to make the case FOR one, I'll make the case against one.
Adding more moisture to a CS isn't really a good idea. You're already in a VERY moist environment. Adding more moisture will affect the bark / external texture of the meat. I see comments about reducing the moisture quite often, but not a lot of them wanting to add moisture. The smoker does a great job of retaining moisture that escapes from the meat.
I've tried for years, in water smokers, using every liquid concoction known to man to try to "add" flavor to the BBQ.
Never found one that I could taste the difference.
In the end, it was a lot of $$$$ to put the liquid in a pan for what I found to be little/no effect.
Your results work for you and that's okay.
Me? Not at all.
BUT as we always say, if you want to, go ahead and experiment.
FYI, I don't think you have to buy a specific reservoir to put in the smoker, there are plenty of simple options.
Since you're trying to make the case FOR one, I'll make the case against one.
Adding more moisture to a CS isn't really a good idea. You're already in a VERY moist environment. Adding more moisture will affect the bark / external texture of the meat. I see comments about reducing the moisture quite often, but not a lot of them wanting to add moisture. The smoker does a great job of retaining moisture that escapes from the meat.
I've tried for years, in water smokers, using every liquid concoction known to man to try to "add" flavor to the BBQ.
Never found one that I could taste the difference.
In the end, it was a lot of $$$$ to put the liquid in a pan for what I found to be little/no effect.
Your results work for you and that's okay.
Me? Not at all.
BUT as we always say, if you want to, go ahead and experiment.
FYI, I don't think you have to buy a specific reservoir to put in the smoker, there are plenty of simple options.
quote:Well....Mr T, ya gonna have to do a good sales job on me to buy into this example.
Cal, not trying to sell anything. Just sharing info.
"1st question, if juices are coming out of a brined chicken, then how is it taking on steam/flavor from a different source?"
Two words, surface absorption, the same as any BBQ. It is a type of osmosis.
An experiment you can try on a hot day while you are smoking something. For the brine, drink three or more beers. To get the juices flowing run around the house for awhile. When you have a good sweat going, take all your clothes off and go stand down wind from your smoker. After a half hour or so ask your wife to smell you and see if you smell like smoke.
"2. Does this method help with my soggy/rubbery skin?....LOL!"
If you have a problem with soggy skin, I don't think this will help. That's another thread.
Smokin, "Adding more moisture to a CS isn't really a good idea. You're already in a VERY moist environment. Adding more moisture will affect the bark / external texture of the meat. I see comments about reducing the moisture quite often, but not a lot of them wanting to add moisture. The smoker does a great job of retaining moisture that escapes from the meat."
I am doing spares at this time. I put a half cup of soy and vinegar in a can on the box. I checked (because of this thread) after one hour and the can was dry, the ribs were looking good.
"I've tried for years, in water smokers, using every liquid concoction known to man to try to "add" flavor to the BBQ."
Never liked water smokers myself.
"In the end, it was a lot of $$$$ to put the liquid in a pan for what I found to be little/no effect."
A little here, a little there in the end it all helps, about like using salt and pepper.
"Your results work for you and that's okay."
They do, thanks.
"FYI, I don't think you have to buy a specific reservoir to put in the smoker, there are plenty of simple options."
I do believe I mentioned that a pan or can, can be used. I am presently using a can.
Later, have to tend to the ribs.
I agree with those that believe that the CS has a very moist environment, and nothing further needs to be done to enhance it.
I also believe that, under certain circumstances, one can use liquids to add flavor. To me, the ingredients in the mix need to be very robust in order to accomplish anything. A few years ago when doing a pork butt I must have been very bored and set out on preparing a liquid concoction as an experiment. I blended a mix of 1/3 cup each L&P Worcestershire sauce, dark soy sauce, and Vietnamese fish sauce. To that, I added 2 tablespoons of espresso granules. I brought the mix to a light simmer on the stove, then poured it in a can which sat on a grate just above the smokers wood box. Everything else regarding the preparation and smoking of the butt was done in my normal manner. The end result yielded a nice distinct additional layer of flavor that, while not overwhelming, was definitely noticeable.
I've repeated the process several times since with the same result.
I also believe that, under certain circumstances, one can use liquids to add flavor. To me, the ingredients in the mix need to be very robust in order to accomplish anything. A few years ago when doing a pork butt I must have been very bored and set out on preparing a liquid concoction as an experiment. I blended a mix of 1/3 cup each L&P Worcestershire sauce, dark soy sauce, and Vietnamese fish sauce. To that, I added 2 tablespoons of espresso granules. I brought the mix to a light simmer on the stove, then poured it in a can which sat on a grate just above the smokers wood box. Everything else regarding the preparation and smoking of the butt was done in my normal manner. The end result yielded a nice distinct additional layer of flavor that, while not overwhelming, was definitely noticeable.
I've repeated the process several times since with the same result.
Thanks for the suggestions gents, I appreciate them all. Sounds like this weekend is a tinkering one!
Ken
Ken
quote:Originally posted by Texas Marshall's BBQ:
Thanks for the suggestions gents, I appreciate them all. Sounds like this weekend is a tinkering one!
Ken
Good luck, and have some fun.
quote:Originally posted by cal:
I've never used one and personally, don't even know why they sell them. If you want some infused flavor, Smokin' is our expert on brining and would strongly urge you to take advantage of his knowledge on the subject.
I bought one when I purchased my smoker (066) about a year ago. I have used it extensively with great results. It holds the exact amount of bird food needed to fill up my feeder.
