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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-26-2013, 02:49 PM | #1 |
Full Fledged Farker
Join Date: 01-12-13
Location: Minnesota
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Smoker vs. Water Smoker
What is your favorite kind of cooker for brisket, pork and ribs...water cooker or non-water cooker?
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KCBS CBJ - KJ Classic - Gateway Drum Smoker Last edited by gmag; 09-26-2013 at 08:35 PM.. |
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09-26-2013, 02:58 PM | #2 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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What would an UDS fall under?
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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09-26-2013, 03:00 PM | #3 |
is One Chatty Farker
Join Date: 03-16-07
Location: Coxsackie NY
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I am a water guy all the way.
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I'MMM Back💪 |
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09-26-2013, 03:06 PM | #4 |
Knows what a fatty is.
Join Date: 12-31-12
Location: Hartsville,SC
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I like water or a water wine mix or a water bud light lima rita mix that is actually very good.
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09-26-2013, 03:26 PM | #5 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Off set or UDS with no diffuser.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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09-26-2013, 03:47 PM | #6 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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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 |
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09-26-2013, 03:58 PM | #7 |
is One Chatty Farker
Join Date: 12-05-09
Location: Sandia Park,N.M. (land of entrapment)
Name/Nickname : el jefe
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I start out with water in my pan, but I don't replenish it, so then it's just a diffuser.
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"It's all done with smoke and mirrors..............I think I like smoke the best" UDS with 007 mods and pizza top Highly modified Bandera w/ griddle on firebox Mini SJ/UDS micro mini UDS Smokey Joe's 1983 22.5" Weber kettle |
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09-26-2013, 04:42 PM | #8 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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No Water.. ever.. Offset.. straight woodfired Smoke until done and eat..
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[URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016) |
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09-26-2013, 06:46 PM | #9 |
Full Fledged Farker
Join Date: 03-19-12
Location: waxhaw,nc
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No water. If you know your pit you do not need any water for moisture.
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2- 22.5 WSM , 150 Gallon Offset , 250 Gallon Reverse Flow |
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09-26-2013, 06:57 PM | #10 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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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.
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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09-26-2013, 07:38 PM | #11 |
Full Fledged Farker
Join Date: 08-17-13
Location: Canton, GA
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Water all the way. Love my Backwoods.
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09-26-2013, 07:41 PM | #12 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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No water...mini with only the steamer pan and UDS with holey pizza pan or with out pan if it's only 1 rack.
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09-26-2013, 07:46 PM | #13 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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3 gallons of water in my Humphrey's .....
Perfect temperature control throughout the whole cook. |
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09-26-2013, 07:56 PM | #14 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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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.
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09-26-2013, 08:33 PM | #15 |
Full Fledged Farker
Join Date: 01-12-13
Location: Minnesota
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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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KCBS CBJ - KJ Classic - Gateway Drum Smoker |
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