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-   -   Smoker vs. Water Smoker (https://www.bbq-brethren.com/forum/showthread.php?t=171903)

gmag 09-26-2013 03:49 PM

Smoker vs. Water Smoker
 
What is your favorite kind of cooker for brisket, pork and ribs...water cooker or non-water cooker?

SmittyJonz 09-26-2013 03:58 PM

What would an UDS fall under?

smokinit 09-26-2013 04:00 PM

I am a water guy all the way.

warhawk_83 09-26-2013 04:06 PM

I like water or a water wine mix or a water bud light lima rita mix that is actually very good.

Bludawg 09-26-2013 04:26 PM

Off set or UDS with no diffuser.

Untraceable 09-26-2013 04:47 PM

Im a sand in the water pan kind of guy. Not a fan of express rusting my cookers.

But Ive never ran water in my BWS or Humphreys so I cant really compare

pitbossJB 09-26-2013 04:58 PM

I start out with water in my pan, but I don't replenish it, so then it's just a diffuser.

DownHomeQue 09-26-2013 05:42 PM

No Water.. ever.. Offset.. straight woodfired Smoke until done and eat..

buttburnersbbq 09-26-2013 07:46 PM

No water. If you know your pit you do not need any water for moisture.

Toast 09-26-2013 07:57 PM

WSM low n slow with water here. I see your in MN. Cold weather smokes may be a different story. At least with a WSM you have the option.

ATLSean 09-26-2013 08:38 PM

Water all the way. Love my Backwoods.

Fwismoker 09-26-2013 08:41 PM

No water...mini with only the steamer pan and UDS with holey pizza pan or with out pan if it's only 1 rack.

IamMadMan 09-26-2013 08:46 PM

3 gallons of water in my Humphrey's .....

Perfect temperature control throughout the whole cook.

Untraceable 09-26-2013 08:56 PM

OP just needs to be irresponsible and bite the bullet on a cooker. The beauty about quality smokers is they retain a fair amount of value when kept in great shape. Be a pit ho. Each year trade up and you'll have a better idea of what your needs actually are.

gmag 09-26-2013 09:33 PM

Quote:

Originally Posted by Untraceable (Post 2638631)
OP just needs to be irresponsible and bite the bullet on a cooker. The beauty about quality smokers is they retain a fair amount of value when kept in great shape. Be a pit ho. Each year trade up and you'll have a better idea of what your needs actually are.

The question has nothing to do with what smoker I do or do not want to purchase. I asked the question because I was re-watching the 2012 Kingsford Invitational today and I noticed Pig Skin BBQ using a BWS for brisket and a gravity fed for pork. I really wanted to see where the Brethren weighed in on the issue and why. Why choose to go water on one cook and not another?


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