- Joined
- Aug 11, 2003
- Location
- Rocklin, CA
Not to piss on anybody's fire...
Not the type of humidity I want...
Not to piss on anybody's fire...
If you pack some huge smoker full of 20-30 briskets, it's going to produce a hell of a lot of humidity inside the chamber. But if you're just doing a single brisky or shoulder, you aren't going to get nearly the amount of total moisture coming out of the meat. His theory is that you are just recreating the environment of a fully packed smoker by foiling.
a huge smoker is going to have to burn more fuel and run more dry heat over the meat to maintain the same smoking temps over a smaller cooker.
I always run my Large Spicewine with a full water pan and the meat always turns out moist.
SKIP-- What differances did you notice?
I'd wager a cold beer that the relative humidity (i'm guessing 100%) inside the foil of a wraped brisket would be much higher than therelative humidity of a fully-loaded smoker. to recreate the humidty of multiple briskets (or butts as the case may be) i'd think you'd be much better-off with a water pan.
Wow Richard that was the tamest post by you regarding the use of foil I've ever read...don't tell me you've succumb to the dark-side since I've been away!
I'm wanting to hear Popdaddy chime in here. At least I think I am. :biggrin:
I'd wager a cold beer that the relative humidity (i'm guessing 100%) inside the foil of a wraped brisket would be much higher than therelative humidity of a fully-loaded smoker. to recreate the humidty of multiple briskets (or butts as the case may be) i'd think you'd be much better-off with a water pan.
Full cooking racks and large cooks always seem to crush the cooking box temp. This in turn causes my guru to stoke the fire. Unfortunately either the dense moist air holds down the heat and never reaches the probe or the moisture causes the probe to read incorrectly. This forces the fan to work harder and harder which causes my firebox temp to scream out of control. By the time the cooking box recovers the firebox is so hgih i.e. 350-400 that the cooking box screams past the desired temp and right up and out. It has happen and now we take precautions but we still haven't found a way to actively raise the cooking box without spiking the firebox.
Adversely small cooks tend to maintain temp wonderfully yet extraordinary means are required to keep the meat as moist as we'd want.
Any input would be welcomed Guido.
That seems reasonable at first. However, the vapor barrier that surrounds any food cooking in a closed environment can not be duplicated by a water pan in that environment. Steam injection into bread oven not withstanding. Therefore a micro environment seems to be the next best thing, futhermore there is no denying that it works and works well.
wouldn't a full water pan more accurately replicate the humidity produced by a fuller pit?
isn't that the purpose of the foil, to replicate the humidity of a full pit?