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I am Tosk wrote:
In articlew_idnRYXdLCu523RnZ2dnUVZ_vydnZ2d@giganews. com,
says...

JustWaitAFrekinMinute! wrote:

On Nov 26, 1:29 pm, 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.

How low can you keep the temps on something like that? I smoke my meat
at 160 degrees F and don't let the smoke house get hotter. I do that
with a length of 8" pipe from the fire box to the smokehouse... I
always wondered how you kept the temps that low for so long without
some flame in the firebox...

160º is low. 225º+ is typical. Since most meat has to be cooked to
more than 160º it must take a long time to get it to pit temp.

No, 225 is way to high, that is cooking the meat. Properly smoked meat
never get's above 160 to 165 degrees... If you are hotter than that, you
are cooking the meat. When I am done smoking pork, it's still reddish as
if it's raw but the taste and texture are fine... And it is safe to eat.
Once smoked properly, it keeps real well too.

Don't be fooled by the BBQ equipment makers play on words... Those
things you guys are using are BBQ grills, not smokers. They cook the
meat, they don't smoke it.. Come by my place sometime and I will show
you some smoked meat

Not trying to be a prick but I am getting ready to build a new smoke
house, and was curious...

Properly smoke pork shoulder is 190º and beef brisket is 170º. How can
you reach those temps with a 165º smoker?

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