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Old 03-23-2014, 12:28 PM   #14
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

For a few years, we tried a coffee can 1/2 full of water on the firebox end of my buddies homemade steel pit, it would cook off every 4 or 5 hours, and was refilled with hot water. I don't think it made much difference at all and now I've gotten in the habit of spraying my meats every couple of hours anyway.

Another thing we do on this big cooker (and this may add a little moisture) is to add a 10# of onions in between meats on the grate during the last 6 hours of a long cook. If nothing else the onions get nice and soft and peel easily, and they work great as a side or when used in a stock.

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Barbecue is not rocket surgery
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