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Crotchedy Harry

In article ,
says...

In article ,
says...

In article ,
says...

On Sun, 28 Nov 2010 13:05:29 -0800 (PST), "Jack." wrote:

On Nov 28, 1:35*pm, Crotchedy Harry wrote:
In article ,
says...

In article 62d3bd07-e04f-42e7-b9af-6397b0a59d51
@z20g2000pra.googlegroups.com, says...

On Nov 26, 11:49 pm, I am Tosk
wrote:
In article ,
says...

wrote:
On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk
wrote:

What is a "Water Smoker"?

A smoker with a pan of water under the food. It puts some steam in the
smoke.
Most of them do it.

It really doesn't add anything to the meat that you are smoking. I have
read a lot and learned a lot. There are other methods that are simpler
and cleaner. Sand is the favorite. Nothing in the pan is 2nd.

Well, if you are still talking about cooking the meat at 225 plus
degrees, you are reading the wrong material

The meat never gets to 225 degrees. *The meat rises in temp to about
160, then stays there as the collagen (connective tissue) in the meat
breaks down, turning into water, which cools the meat. *This is
tenderizing the meat, and the process can last for hours. *When the
meat start rising in temp above that 160 or so plateau, it's done and
ready to be removed from the smoker.

Well, it's manly because Q is serious business around here. Entering
contests etc. So......if it's silly, what about that Kielbasa recipe???