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.

I use a Brinkmann horizontal smoker with the offset firebox. Same
basic process as the Red, White and Blue (great ribs!). My ribs and
brisket are as good as the best I've ever had. We'll usually do an
olive oil and rosemary infused whole chicken or two when it's fired
up. Hot Italian sausage is good in there as well. Hickory, pecan, or
just a *little* mesquite wood does the trick.

Oh, and Stubb's BBQ sauce if you want it wet. Great stuff, more like
Texas smokehouse sauce than that sweet, ketchup crap that usually
comes from the grocery store.