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Old 09-26-2013, 02:49 PM   #1
gmag
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Default 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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Last edited by gmag; 09-26-2013 at 08:35 PM..
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Old 09-26-2013, 02:58 PM   #2
SmittyJonz
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What would an UDS fall under?
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Old 09-26-2013, 03:00 PM   #3
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I am a water guy all the way.
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Old 09-26-2013, 03:06 PM   #4
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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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Old 09-26-2013, 03:26 PM   #5
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Off set or UDS with no diffuser.
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Old 09-26-2013, 03:47 PM   #6
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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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Old 09-26-2013, 03:58 PM   #7
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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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Old 09-26-2013, 04:42 PM   #8
DownHomeQue
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No Water.. ever.. Offset.. straight woodfired Smoke until done and eat..
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Old 09-26-2013, 06:46 PM   #9
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No water. If you know your pit you do not need any water for moisture.
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Old 09-26-2013, 06:57 PM   #10
Toast
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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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Old 09-26-2013, 07:38 PM   #11
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Water all the way. Love my Backwoods.
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Old 09-26-2013, 07:41 PM   #12
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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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Old 09-26-2013, 07:46 PM   #13
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3 gallons of water in my Humphrey's .....

Perfect temperature control throughout the whole cook.
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Old 09-26-2013, 07:56 PM   #14
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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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Old 09-26-2013, 08:33 PM   #15
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Quote:
Originally Posted by Untraceable View Post
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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