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Unread 11-13-2012, 08:33 PM   #7
somebody shut me the fark up.

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Join Date: 03-17-12
Location: Shreveport, LA
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I use foil lined pan with water for butts and ribs (just seems to taste better to us) and foil lined dry pan for brisket.

A lot of it depends on your BBQ climate. Smokin' in cold weather, it's easier to regulate the temp on the way up. Smokin in 100*F hot weather, the water really helps. Of course this is something you can adjust at different times of the year. I have a lot of fun with it.
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen

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