Hey Y'all - I'm using a CharGriller with a side fire box, cooking with lump.
I've been pretty pleased with the results, but it sometimes seems the meat
could be a little moister, even when basting frequently. I've got the fire
pan in the cooking chamber inverted and raised up high trying to keep away
any direct heat, but could still use some improvement in moisture. Does
anybody with this style of smoker use a water pan in the bottom of the
cooking chamber? Is that a bad/dumb idea? Just trying to figure out what to
try next.
Thanks,
Willie B

"WillieB" > wrote in message
om...
> Hey Y'all - I'm using a CharGriller with a side fire box, cooking with
lump.
> I've been pretty pleased with the results, but it sometimes seems the meat
> could be a little moister, even when basting frequently. I've got the fire
> pan in the cooking chamber inverted and raised up high trying to keep away
> any direct heat, but could still use some improvement in moisture. Does
> anybody with this style of smoker use a water pan in the bottom of the
> cooking chamber? Is that a bad/dumb idea? Just trying to figure out what
to
> try next.

Well, first off, a water pan won't improve meat moisture. Secondly, how
'bout some specifics? Cut of meat, type of fuel, time on cooker, temps,
that sort of thing. We could make guesses at what your doing, but that's
just an excercise in futility like playing whack-a-mole blindfolded. Here's
a blind guess: You're using meats without enough fat.

I've never, ever had dry (BBQ cuts and chicken) meat using my CharGriller
for 'Q. I way overcooked slabs of ribs one time, they still were fine
moisture wise, no dryness.

"Duwop" > wrote in message
...
"Well, first off, a water pan won't improve meat moisture. Secondly, how
'bout some specifics? Cut of meat, type of fuel, time on cooker, temps,
that sort of thing. We could make guesses at what your doing, but that's
just an excercise in futility like playing whack-a-mole blindfolded. Here's
a blind guess: You're using meats without enough fat."

Right now I'm doing pork back ribs and they aren't making me happy. They
look like they'll be good, but they don't look as good as the side ribs with
spares attached. Oh well, they're only on three hours so they might
surprise me. I'm thanking my lucky stars I had the foresight to wrap the
sirloin roast in bacon before I put it on my new WSM. It's been burning at
a steady 275 F plus for three hours on the top rack level and I haven't even
cracked the vents. Winds are about fifteen or twenty MPH too at times. Oh,
I filled the water pan with sand and covered it in foil like I've read on
here. This place is a library of solutions with Google.

When ever I've done a drier roast like sirlion on my Charbroiler, I've
always done the near the box on the higher heat. They come out like a half
grilled chunk with a bit of a smoke ring. I deliberately cook them a little
faster than fattier cuts. Cross rib is spot-on wicked like that. I can't
wait for that brisket.

On 13-Jul-2005, "WillieB" > wrote:

> Hey Y'all - I'm using a CharGriller with a side fire box, cooking with
> lump.
> I've been pretty pleased with the results, but it sometimes seems the meat
>
> could be a little moister, even when basting frequently. I've got the fire
>
> pan in the cooking chamber inverted and raised up high trying to keep away
>
> any direct heat, but could still use some improvement in moisture. Does
> anybody with this style of smoker use a water pan in the bottom of the
> cooking chamber? Is that a bad/dumb idea? Just trying to figure out what
> to
> try next.
> Thanks,
> Willie B

You've confused the shit out of me Willie, but that ain't hard to do. A
Char-
griller with side firebox ain't much different from my NB Silver. I don't
understand
about this firepan in the cooking chamber. If you're smoking, get that
firepan
out of the way. What's with the mopping? Everytime you open the door you
quit cooking. Your mop is unlikely to be above 212° so you're really cooling
your meat down by doing it. I had some smoked chuck roast for lunch that
was just reheated in it's Vacbag. It was succulent. I cooked it near the
fire-
box to about 190°F internal. I didn't move it or mop it or even turn it
until
the thermometer probe entered the meat with very little resistance. Rem-
ember that temp is only an indicator. Texture is what defines the degree
of doneness. (If there is such a word.) The same cook included three racks
of spares. They cooked bone side down and were not moved for the duration
of the cook. Neither were they mopped. All three racks are nicely moist and
exquisitely tender.

If I had to make a wildass guess, I'd say, "Quit opening that door and spend
the extra time by drinking more beer." Do you want to cook? Or do you just
want to mess with it? I'd have to be there and watch to see how you make
it dry. It's possible to get some dry meat. I've done that. Good 'Q' is made
from meat with a surplus of fat and or connective tissue. Meat cuts which
are superior for grilling are unacceptable for slow cooking.

The whole subject is very subjective. I can run my pit up to 350° or so and
smoke roast a lean cut of meat to a very acceptable product. I can build
a fire directly under the grill to the point where flare ups from a steak
instantly incinerate and don't damage the steak.

I wouldn't try to slow cook a pork loin or a sirloin roast. I've been lucky
with my spareribs. They've always been fat enough to prosper in my
pit.

--
The Brick said that (Don't bother to agree with me, I have already changed
my mind.)

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

"WillieB" > wrote in
om:

> Hey Y'all - I'm using a CharGriller with a side fire box, cooking with
> lump. I've been pretty pleased with the results, but it sometimes
> seems the meat could be a little moister, even when basting
> frequently. I've got the fire pan in the cooking chamber inverted and
> raised up high trying to keep away any direct heat, but could still
> use some improvement in moisture. Does anybody with this style of
> smoker use a water pan in the bottom of the cooking chamber? Is that a
> bad/dumb idea? Just trying to figure out what to try next.

My smoker is probably the same model as yours.

I always use a water pan under the meat in the smoking chamber. I also
brine the pork before smoking it, and use a mop sauce on it. The results
are quite moist and yummy.

If you are using the thermometer on the lid to monitor the temperature, be
aware that mine gives about a 25 degree difference from the temperature at
the rack level.

--
"...The job is to seek mystery, evoke mystery, plant a garden in which
strange plants grow and mysteries bloom. The need for mystery is greater
than the need for an answer." - Ken Kesey

"Wiblur the Once" > wrote in message

> I always use a water pan under the meat in the smoking chamber. I also
> brine the pork before smoking it, and use a mop sauce on it. The results
> are quite moist and yummy.
>

LMAO, thank you Wiblur


Dale
--