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3 replies

What Kind of Mop Techniques Everyone Using?

FM Former Member
I am not sure I have seen anyone do what I have done.

I just got a used 250 and have the first load of shoulders in there and I will duplicate what I have done in my hole pig roaster.

I started with that 15 years ago and over the years came to use a pan of water with vinegar and beer to keep the whole pig moist. You know how it is to keep the tenderloins from drying out while waiting on everything else to cook in a reasonable time which is 6 hours for me.

Another different element is cooking off the sauce in the roaster the last couple hours with the pig - naturally some dripping get in there and it seems to add a lot.

Now here is the trick I developed for shoulders cause it got to the point that 1 pig was not enough so I loaded up the bottom with shoulders in shallow pans. One thing lead to another until the shoulders would cook down with just some fat and water in the pan and I would throw the sauce right on that to cook off the last couple hours, pull the pork right in the sauce with rendering and people love it.

So I am trying the same thing in the 250. Also, I have two Remotes to check internals on two levels and surprised at the consistent difference in temp - maybe that vent hole is too big?
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FM Former Member
A BIG difference in the CS is that if you're adding pans with any liquid, they you'll have a VERY moist cooking environment in a CS. Because of the construction, just normal cooking keeps plenty of humidity in the smoker. many find it's TOO much.

Me, I don't mop. Don't think it really adds the flavor to the bark (I put more flavor in my rubs so I don't have to).

But, since it's your normal method, certainly give it a try.

1. The pans down low are closer to the heat so they will tend to render/cookdown/evaporate realtively quick

2. Open the door then add time for each time you open the door. Practice will tell you have much since it depends on how long the door is open and how how much heat is let out.
bigmikeinnjbigmikeinnjGrumpy Old Man
I'm with Smokin' on this.

I used to open the door of my SM008 when I first started and mopped the last couple hours. Now have an SM150 and put my pork butt in and let her rip - 12 hours at 225. MAYBE on hour 11 I'll check the temps and doneness with a digital quick read thermometer. BUT I find my best results are to use the middle shelf and just let my rub and the smoker do their thing, I NEVER open the door on the smoker. Get that lovely Mr. Brown bark on the outside and that sweet and juicy Mrs. White on the inside. Doggone good eating.
T tomMember
Yep,like the experienced cooks above said.

Most find that with a load like have,you'll be opening the door to dump out moisture.
Most find that the rub gives all the flavor and bark they are seeking.

Most don't see adding the liquids and making extra work to then get rid off it.

Enjoy that fine cooker and let us hear from you.

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