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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Water (box) or not?
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... |
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Water (box) or not?
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Water (box) or not?
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 |
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Water (box) or not?
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... > > |
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Water (box) or not?
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... > > |
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Water (box) or not?
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) |
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Water (box) or not?
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Water (box) or not?
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Water (box) or not?
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Water (box) or not?
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") |
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Water (box) or not?
"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. |
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Water (box) or not?
"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. |
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