Don't think I will use water again


 
Jeff R

Jeff R

TVWBB Pro
I just posted how happy I was with water controlling temps, but that was before I went out to clean it up. While washing up the pan wasn't the issue, the inside of of the smoker from the pan up was a huge flaky rusty mess. It looks like you you just pulled the smoker from the bottom of the sea. All my nice season is gone and the inside looks like a iron range. Scrapped as much as I could with a foil ball. If I can't do a 225 cook again without it, so be it. I am sick over my baby. Can't tell the wife. She wouldnt understand
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I'm guessing it isn't rust. How can rust form like that in one day then wipe clean with a foil ball? I think that brown stuff is a combination of material from the meat, smoke and water and is normal. JMO
Or are you saying it just looked like rust?
 
Sounds normal to me. You smoked a large brisket. Don't worry about it. You wiped off the flakey stuff. You are good
 
It's not rust. I cook with with water in the bowl all the time. Sometimes the lid has rusty colored flakiness. Sometimes it has black flakiness. Sometimes it has no flakiness. Sometimes the lid is part black and part orange. I haven't found a rhyme or reason to it. But I do occasionally rub it over (not excessively) with a ball of foil to knock the loose stuff off.

Bottom line, it's normal, it's not rust, it comes and goes, and you don't have to get it all off.
 
I used water once, and just foil ever since. I see no reason for the water if you have a good understanding of temperature control.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J.W. Hughes:
I used water once, and just foil ever since. I see no reason for the water if you have a good understanding of temperature control. </div></BLOCKQUOTE>

It does keep the bark and the outter layer of meat more moist, allows one to stay less than 250 temp with ease, allows you to keep a nice clean burning fire with out smoldering. I cook a TON and have used all the methods and I'm ok with applying my experiences when needed for certian things, water or dry. If loading the bullet full then no water, one cut of meat usually water if I'm cooking below 275.
 
Last year was my first year BBQing. I did everything low and slow (225F) with water in the pan.

This year, I've done chicken and spares, at 275F, with a foiled, clay flower pot base, the results are excellent and so much easier to clean up.

I'm going to try larger cuts, low and slow, with no water, hopefully they will come out good also.

Bob
 
I fully support use what your comfortabale with and in no way meant to sound as if one was better that the other. I did appreciate the ease in temp control. But for me the clean up and the blast in the face with steam while trying to check the level just isn't my cup of tea. I may try a clay pot some time. Eventually I would like to get an ATC but do believe in "driving a stick before and automatic" if you get what I mean
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W:
It does keep the bark and the outter layer of meat more moist, allows one to stay less than 250 temp with ease, allows you to keep a nice clean burning fire with out smoldering. I cook a TON and have used all the methods and I'm ok with applying my experiences when needed for certian things, water or dry. If loading the bullet full then no water, one cut of meat usually water if I'm cooking below 275. </div></BLOCKQUOTE>

Wow. Best post I've read in a while 'round here, and it came from a man that cooks a lot more than most of the guys here. And if he wanted to be a snob concerning cooking in dry heat, he could easily, what with all the ceramic cookers he has!
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G, don't make yourself so scarce 'round here! Please!
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I do both depending on what I'm cooking and what I want to learn on that cook. I don't have as much experience as a whole bunch of people on here but I enjoy increasing my knowledge by cooking at different temps using different methods. It may take me longer to learn than most but I enjoy the process. Being old and retired gives me the luxury of being able to experiment. Miraculously, I haven't cooked anything that was inedible.
 
It's not rust. It's just smoke particulate buildup. A quick rinse and/or stiff brush; no worries.

I've never been much for ceramic or sand. When I do low/slow (which is only for butts and bacon, never ribs or brisket) I prefer water. It's a true heat sink. The others aren't. With good fire management sand or ceramic can work fine. But I am not one to hang about the cooker, nor check on it much once the cook is underway. The better heat sink capabilities of water suit this well.


[If you use an ATC there is no need for ceramic or water. It's counterproductive.}
 
I still say I get better quality Q pork with H20. Something about the moisture level of the bark or something fits what I like. That said, I hardly ever do it because it takes too long and the difference in quality isn't worth it.
 
I have a very detailed plan for cleaning my pan.

I Carefully lift it out of the smoker and dump the liquid outside. Then, using a paper towel I wipe the lip of the pan. Then I take it inside and set in in the sink. After the Wife gets home, it's Magically clean the next morning!
 
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