I thought I would poll the group for their opinion on whether or not to
build a water box or tank for steam purposes in a mobile bbq pit. I have
friends who have made pits and included a water box so that the meat will
stay moist. Others say good bbq, cooked right, is moist without all the
steam. What say y'all?

Thanks in advance for your kind, thoughtful replies...

wrote:

I thought I would poll the group for their opinion on whether or not
to build a water box or tank for steam purposes in a mobile bbq pit.
I have friends who have made pits and included a water box so that
the meat will stay moist. Others say good bbq, cooked right, is
moist without all the steam. What say y'all?

I believe the biggest determiner of meat staying moist is to keep the
holding temperature consistent around 141 - 146F and use a good, airtight
holding oven (whether or not it's your pit) that allows as little air
movement as possible. I don't believe humidifiers do much at all.

Dave Bugg wrote:
wrote:

I thought I would poll the group for their opinion on whether or not
to build a water box or tank for steam purposes in a mobile bbq pit.
I have friends who have made pits and included a water box so that
the meat will stay moist. Others say good bbq, cooked right, is
moist without all the steam. What say y'all?

I believe the biggest determiner of meat staying moist is to keep the
holding temperature consistent around 141 - 146F and use a good, airtight
holding oven (whether or not it's your pit) that allows as little air
movement as possible. I don't believe humidifiers do much at all.

I always thought (and have been told, many times) that the water box was so that
there would be hot water available for cleaning, washing, etc. *NOT* to steam
the meat.

BOB

"Dave Bugg" deebuggatcharterdotnet wrote in message
...
wrote:

I thought I would poll the group for their opinion on whether or not
to build a water box or tank for steam purposes in a mobile bbq pit.
I have friends who have made pits and included a water box so that
the meat will stay moist. Others say good bbq, cooked right, is
moist without all the steam. What say y'all?

I believe the biggest determiner of meat staying moist is to keep the
holding temperature consistent around 141 - 146F and use a good, airtight
holding oven (whether or not it's your pit) that allows as little air
movement as possible. I don't believe humidifiers do much at all.

IMO water pans do nothing to moisten meat. Have you ever had a meat that was
boiled yet was still dry in the middle?

I used to put all kinds of crap in water pans and never could discern a distinct
flavor addition. Their main function is mass to even out heat which can be done
with other things like sand, rocks, pizza stones, etc.

_________
ht_redneck

I've just recently moved over from water in the pan to sand in the pan.
There's been no discernable difference where the moisture of the meat is
concerned. From what I understand, the water is there as a temperature
buffer, not as a mosturizer. I also found that with going to sand - I get
better heat control than with H2o. Covering the sand with a bit of
aluminium foil (I use a vertical) also keeps the water pan a lot cleaner.
Plus I don't have to worry about 'drying' out and having the smoker temp get
out of control.

I imagine you could use rock or bricks, quarry tile, ceramic briquettes -
anything that will absorb and hold on to heat for a while.

Cheers,

-a.


wrote in message
...
I thought I would poll the group for their opinion on whether or not to
build a water box or tank for steam purposes in a mobile bbq pit. I have
friends who have made pits and included a water box so that the meat will
stay moist. Others say good bbq, cooked right, is moist without all the
steam. What say y'all?

Thanks in advance for your kind, thoughtful replies...

I've just recently moved over from water in the pan to sand in the pan.
There's been no discernable difference where the moisture of the meat is
concerned. From what I understand, the water is there as a temperature
buffer, not as a mosturizer. I also found that with going to sand - I get
better heat control than with H2o. Covering the sand with a bit of
aluminium foil (I use a vertical) also keeps the water pan a lot cleaner.
Plus I don't have to worry about 'drying' out and having the smoker temp get
out of control.

I imagine you could use rock or bricks, quarry tile, ceramic briquettes -
anything that will absorb and hold on to heat for a while.

Cheers,

-a.


wrote in message
...
I thought I would poll the group for their opinion on whether or not to
build a water box or tank for steam purposes in a mobile bbq pit. I have
friends who have made pits and included a water box so that the meat will
stay moist. Others say good bbq, cooked right, is moist without all the
steam. What say y'all?

Thanks in advance for your kind, thoughtful replies...

In article , "Al Gartner"
wrote:

I've just recently moved over from water in the pan to sand in the pan.
There's been no discernable difference where the moisture of the meat is
concerned. From what I understand, the water is there as a temperature
buffer, not as a mosturizer. I also found that with going to sand - I get
better heat control than with H2o. Covering the sand with a bit of
aluminium foil (I use a vertical) also keeps the water pan a lot cleaner.
Plus I don't have to worry about 'drying' out and having the smoker temp get
out of control.

I imagine you could use rock or bricks, quarry tile, ceramic briquettes -
anything that will absorb and hold on to heat for a while.


I can think of two benefits of water in the water pan.
1. You can add cold water if you're having a temp spike to bring the
temp down.
2. Grease fires don't happen.

monroe(exECB jockey)

wrote:
I thought I would poll the group for their opinion on whether or not
to build a water box or tank for steam purposes in a mobile bbq pit.
I have friends who have made pits and included a water box so that
the meat will stay moist. Others say good bbq, cooked right, is
moist without all the steam. What say y'all?

Thanks in advance for your kind, thoughtful replies...


The latter is right. Good BBQ, made from select cuts of fatty, useless (to
the general public) meat need no moisturizer.

Alas, if you're cooking filet mignon on a smoker........steam won't save you
there either.


Fat makes BBQ. Forget the diet, if you want BBQ, you will have to have fat
somewhere in really close proximity to the meat you're attempting to cook..



I'm getting drunk, but I still speak the truth. I'll holler back at y'all
tamale!


TFM®

wrote:
I thought I would poll the group for their opinion on whether or not
to build a water box or tank for steam purposes in a mobile bbq pit.
I have friends who have made pits and included a water box so that
the meat will stay moist. Others say good bbq, cooked right, is
moist without all the steam. What say y'all?

Thanks in advance for your kind, thoughtful replies...


The latter is right. Good BBQ, made from select cuts of fatty, useless (to
the general public) meat need no moisturizer.

Alas, if you're cooking filet mignon on a smoker........steam won't save you
there either.


Fat makes BBQ. Forget the diet, if you want BBQ, you will have to have fat
somewhere in really close proximity to the meat you're attempting to cook..



I'm getting drunk, but I still speak the truth. I'll holler back at y'all
tamale!


TFM®

wrote:
I thought I would poll the group for their opinion on whether or not
to build a water box or tank for steam purposes in a mobile bbq pit.
I have friends who have made pits and included a water box so that
the meat will stay moist. Others say good bbq, cooked right, is
moist without all the steam. What say y'all?

Thanks in advance for your kind, thoughtful replies...


The latter is right. Good BBQ, made from select cuts of fatty, useless (to
the general public) meat need no moisturizer.

Alas, if you're cooking filet mignon on a smoker........steam won't save you
there either.


Fat makes BBQ. Forget the diet, if you want BBQ, you will have to have fat
somewhere in really close proximity to the meat you're attempting to cook..



I'm getting drunk, but I still speak the truth. I'll holler back at y'all
tamale!


TFM®

On 14-Jul-2004, " BOB" wrote:

Dave Bugg wrote:
wrote:

I thought I would poll the group for their opinion on whether or not
to build a water box or tank for steam purposes in a mobile bbq pit.
I have friends who have made pits and included a water box so that
the meat will stay moist. Others say good bbq, cooked right, is
moist without all the steam. What say y'all?

I believe the biggest determiner of meat staying moist is to keep the
holding temperature consistent around 141 - 146F and use a good, airtight
holding oven (whether or not it's your pit) that allows as little air
movement as possible. I don't believe humidifiers do much at all.

I always thought (and have been told, many times) that the water box was so that
there would be hot water available for cleaning, washing, etc. *NOT* to steam
the meat.

BOB


What BOB said;
Good Lord. I've always thought that youth is wasted on young people. Kitchen
stoves in the past always had a water reservoir, but it didn't have anything to
do with cooking. It was strictly there to make hot water as is the case today.
Cooking over a weekend in the outback, without benefit of running water or a
water heater can be a bitch. 8 or ten gallons of hot water from your mobile pit
is a godsend.
--
M&M ("I'm over the hill and picking up speed, but my brakes are shot")

"M&M" wrote in message
...

On 14-Jul-2004, " BOB" wrote:

Dave Bugg wrote:
wrote:

I thought I would poll the group for their opinion on whether or not
to build a water box or tank for steam purposes in a mobile bbq pit.
I have friends who have made pits and included a water box so that
the meat will stay moist. Others say good bbq, cooked right, is
moist without all the steam. What say y'all?

I believe the biggest determiner of meat staying moist is to keep the
holding temperature consistent around 141 - 146F and use a good,
airtight
holding oven (whether or not it's your pit) that allows as little air
movement as possible. I don't believe humidifiers do much at all.

I always thought (and have been told, many times) that the water box was
so that
there would be hot water available for cleaning, washing, etc. *NOT* to
steam
the meat.

BOB


What BOB said;
Good Lord. I've always thought that youth is wasted on young people.
Kitchen
stoves in the past always had a water reservoir, but it didn't have
anything to
do with cooking. It was strictly there to make hot water as is the case
today.
Cooking over a weekend in the outback, without benefit of running water or
a
water heater can be a bitch. 8 or ten gallons of hot water from your
mobile pit
is a godsend.
--
M&M ("I'm over the hill and picking up speed, but my brakes are shot")

I can see the benefit of having hot water. The pit designs that I have seen
have an open water tank (picture an open suitcase on top of the fire box
with the half on the fire box covered, but half in the smoking pit uncovered
so steam can "moisten" the meat). I don't think that would be good for hot
water uses if you mean washing, etc. However, a little bit of know how
could have a similar situation with a closed water tank for the potable
water source. Thanks for the opinions and insights.

"M&M" wrote in message
...

On 14-Jul-2004, " BOB" wrote:

Dave Bugg wrote:
wrote:

I thought I would poll the group for their opinion on whether or not
to build a water box or tank for steam purposes in a mobile bbq pit.
I have friends who have made pits and included a water box so that
the meat will stay moist. Others say good bbq, cooked right, is
moist without all the steam. What say y'all?

I believe the biggest determiner of meat staying moist is to keep the
holding temperature consistent around 141 - 146F and use a good,
airtight
holding oven (whether or not it's your pit) that allows as little air
movement as possible. I don't believe humidifiers do much at all.

I always thought (and have been told, many times) that the water box was
so that
there would be hot water available for cleaning, washing, etc. *NOT* to
steam
the meat.

BOB


What BOB said;
Good Lord. I've always thought that youth is wasted on young people.
Kitchen
stoves in the past always had a water reservoir, but it didn't have
anything to
do with cooking. It was strictly there to make hot water as is the case
today.
Cooking over a weekend in the outback, without benefit of running water or
a
water heater can be a bitch. 8 or ten gallons of hot water from your
mobile pit
is a godsend.
--
M&M ("I'm over the hill and picking up speed, but my brakes are shot")

I can see the benefit of having hot water. The pit designs that I have seen
have an open water tank (picture an open suitcase on top of the fire box
with the half on the fire box covered, but half in the smoking pit uncovered
so steam can "moisten" the meat). I don't think that would be good for hot
water uses if you mean washing, etc. However, a little bit of know how
could have a similar situation with a closed water tank for the potable
water source. Thanks for the opinions and insights.