Folks--
The information/enlightentment here is terrific, including the book recommendations. I'm learning a lot. Nice thing is, it's Saturday which means today I finally start cooking and stop reading! Here's another gem I found---
from Backyard BBQ: The Art of Smokology
by Richard W. McPeake
"...[Dry smokers compared to wet smokers] are easier to maintain temperatures for longer periods of time....Water smokers are commonly used when shorter periods of cooking time is required and for thinner cuts of meats. Most water smokers will be harder to raise to the 225 degree mark because of the water vapors in the internal smoker. The smokers are ideal for items that require less heat and shorter cooking times."
The information/enlightentment here is terrific, including the book recommendations. I'm learning a lot. Nice thing is, it's Saturday which means today I finally start cooking and stop reading! Here's another gem I found---
from Backyard BBQ: The Art of Smokology
by Richard W. McPeake
"...[Dry smokers compared to wet smokers] are easier to maintain temperatures for longer periods of time....Water smokers are commonly used when shorter periods of cooking time is required and for thinner cuts of meats. Most water smokers will be harder to raise to the 225 degree mark because of the water vapors in the internal smoker. The smokers are ideal for items that require less heat and shorter cooking times."