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The water only acts as a heat sink to allow you to hold lower temperatures more easily. The more water you put in, the harder it will be to fluctuate the temperature. Since water boils at 212F, it will absorb extra heat and convert it to steam. The absorption of heat and conversion to steam is...

Your smoker bowl only has so much surface area to absorb energy from the charcoal. Also the charcoal temperatures are >212F and there is not enough surface area/contact time for the bowl temperature to equalize with the flame temp. The warm gas then mixes with the steam created from the water...

Water in the pan provides a couple of things that aid in keeping the temperature down. First, it provides a thermal mass to keep heat in the smoker. Having more mass in the smoker will require more energy to change the overall temperature in the smoker (more forgiving to air upsets). Second...

I usually use 4 to 5 piece of chunk smoke wood. I vary between using oak, pecan, cherry, apple, hickory depending on what I am smoking. Usually for shoulders/briskets I will use a hickory/oak/pecan. For the ribs I used an oak/pecan mix. I am not saying my ribs didn't taste good, they were...

I have been smoking for about 4 years now and I have noticed the amount of smoke the wsm produces diminishes quite a bit after about an hour. I don't mind this when I cook chickens or turkey since they don't need a lot of smoke anyway, buy I like a really intense smoke for pork butts, ribs...

Wasn't me who classified it. I believe Chris Allingham moved it into states. I always eat at the Oklahoma Joes in Kansas. The original is in Missouri though downtown by the plaza. Note from Moderator: I've corrected the error and changed state to Kansas.

Just to quantify what everybody already knows, you use more charcoal if you put water in a water pan. My assumptions are as follows: 2 gallons of water are put into the water pan @ 80F (I will discuss what heating up the water can do below) All of the water is boiled off during the cook (may...

This is the recipe I usually use for gooey butter cake. I think any of these recipes will yield a great dessert. Get some milk for this one, these are better than cookies. Ingredients 1 (18.25 ounce) package yellow cake mix 1/2 cup butter, melted 2 eggs 1 teaspoon vanilla extract 1 (8 ounce)...

Found this on the internet a couple of years ago and it is really good. 40 min | 10 min prep SERVES 4 • 1/2 lb sliced mushrooms (I use crimini but white work as well) • 1 medium onion, sliced into wedges • 2 tablespoons butter • 1 tablespoon olive oil • 1 teaspoon Worcestershire sauce •...

A couple of things to consider when comparing lid to grate temperatures. 1)How much meat is on the grates? Is it signficantly blocking air flow? This could reduce the temperature reading in the top dome. If the meat is cold it will absorb the most of amount of energy (difference in...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Russell Y: But doesn't the water keep the meat moist?(not really jk-just kidding) So.... since I am saving money not using water in the pan, how long...

Just to quantify what everybody already knows, you use more charcoal if you put water in a water pan. My assumptions are as follows: 2 gallons of water are put into the water pan @ 80F (I will discuss what heating up the water can do below) All of the water is boiled off during the cook (may...

Anybody seen or used one of these. They are selling them for a decent price and I am just curious if anybody had seen or bought one. Are they even worth the money? iQue10 Info Cost

Even since I went to Belgium my favorite beer by far is Duvel. Tough to find in the states and sometimes its a bit pricey, but it doesn't get much better. Being from KC, I enjoy Boulevard Unfiltered wheat also. There is a beer up in the northwest that I always enjoy. Its called Drifter. Its...

I ended up doing them on the OTG with good results. I brined the chicken for a couple of hours (probably reduce brine time, they were a bit saltier than I liked) and then I fired up the kettle. I put the lit coals all the way on one side of the grill and then put a thermometer probe near the...

Thanks for the input, I will try brining and just using the kettle to cook the chicken. Maybe I will add a couple of small pieces of apple wood to the coals and try to give it more of a smokey flavor. I was just in the mood for smoked chicken, but maybe I can still accomplish that on the...

So I sent my wife to the store to get chicken to smoke tomorrow. Obviously I was not clear on what type I wanted and she came back with boneless skinless chicken breasts. I have been looking around the site tonight and have not really found what I am looking for, but I did find some useful...

I like Arthur bryants, but I think they are a bit over rated. They definately get all the fanfare in kc, but I would rate them either second or third. Fiorella's Jack stack I think is about on par with Arthur bryants when it comes to just meat, the sauce may make Arthur bryants slightly...

Oklahoma joes has The best BBQ in kc. The original restaurant is located in the side of a gas station which gives it a lot of character. The z-man sandwich (brisket with an onion ring and cheese on a bun) is my favorite thing on the menu. The ribs are also excellent. They are always tender...

I skimmed off the solidified fat from the water pan this morning and I am thinking about using it to make BBQ sauce. Are the drippings still good to use if I heat them back up to kill any bacteria?