Spritzing question / Poll


 
Rick Body

Rick Body

TVWBB Pro
Not sure where to post this but I want to get as many answers as possible so I didnt want to post it in the mods section

After reading Bob Manns post about spritzing some ribs, I read several replies about the extra time it adds to the cook.

I was wondering how many of you spritz your food when cooking? and if you had a way to do it without lifting the lid would you do it more?


When I had my old smokers I always spritz my pork with apple juice, so when I got the first WSM I found these nozzles online that would easily mount into the lid, and a tube could easily hook up and spray the entire area under the hood without lifting it. I abandoned the idea when the talk about increased cooking time came up....... So what is everyone's opinion on spritzing.

I think the idea I came up with was pretty cool, but dont know if I should do it. Although I dont necessarily need to spritz, I have 2 WSM's so it might be fun just to try the idea.....
 
IMO, to heck with everyone's opinion if you want to try something different and it works for you!
Half the fun is experimenting with different ideas and sharing if it works.
Keep us posted.:wsm:

Tim
 
timothy said:
IMO, to heck with everyone's opinion if you want to try something different and it works for you!
Half the fun is experimenting with different ideas and sharing if it works.
Keep us posted.:wsm:

Tim
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Exactly what I was going to say, who cares as long as it tastes good and you can slug beer while doing it.
 
Mike Cosgrove said:
Exactly what I was going to say, who cares as long as it tastes good and you can slug beer while doing it.
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I'm more of a non-spritzer myself, mainly because I don't think water or juice does much on it's on, but speaking of beer, I squirted last Friday's brisket with a beer baste a couple of times before wrapping it in butcher paper. Next rib cook will be Memphis-style dry St. Louies and I just might do the same.
 
Rick,

Cool idea. We used to spritz prior to becoming Weber fans.
A couple of thoughts... May be a maintenance nightmare (plugged sprayer nozzles)
Most any liquid you would spray would be at lid temperature (225-275) between
spritzes and would boil thus leaving a residue inside the nozzle. If you could keep
the nozzles cool, might work.

On more 'industrial' projects, I've used nozzles from this company http://www.spray.com

Bob
 
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I'm a newbie so... would only work for top grate but could you spray with bottle through the top vent and rotate lid as you go to hit everything?
 
Ken S said:
I'm a newbie so... would only work for top grate but could you spray with bottle through the top vent and rotate lid as you go to hit everything?
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Ken, yes, you can spray some through the top vent, but I say that with a caveat that is the same reason I'm hesitant to say the inspiration of this thread is a real good idea. For the first couple of times spritzing, you have to be careful not to spritz a part of the rib where the rub hasn't set yet. Also, toward the end of the cook you'll be checking the ribs and spritzing at the same time, so you'll need the dome off then, as well. But to answer your question, sure, once you're sure the rub is set all over, spritz away through the top vent. If using water in the pan though, which I highly recommend, I wouldn't mess with spritzing since the steam significantly slows down bark, especially if cooking st. Louis/spare ribs.
 
I only spritz ribs during the last hour if I was cooking foiled, then the last 15 minutes or so I mop. I usually just tilt the lid and reach under while spritzing. Don't think it adds much to the cook as the meat temp doesn't really drop, and the wsm comes back up pretty quick. However, I'm not sure it does much good,especially if foiling. I would have to try two racks side by side to see if it is worth the effort..........................d
 
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