I did a cook in my "new" Backwoods Party 2 Smoker a couple weekends ago and have found that my meat cooks way quicker than I have ever seen. I have had multiple briskets done in under 9 hours and same for pulled pork. The brisket and pulled pork I did recently I did not even wrap and they both came out super juicy and amazing! Could this be because the insane amount of water that goes into the cooking chamber because it is a "water smoker"?
I don't own a water smoker so I don't know the science but if the results are "super juicy and amazing!" I wouldn't change a thing! I should look into getting one.
I am making a guess here, but it may be due to the small cooking environment. My BGE MiniMax cooks faster than my BGE large. I followed the instructions for a 6 hour brisket when I cooked a flat on my MiniMax and it finished in 3 hours and 55 minutes.
It’s not a small environment. Sorry for the lack of pictures!!! It is huge and I could do 6 briskets in it at a time. The big thing is the insane amount of water it goes through.
I guess I was thinking of the Chubby. Is it insulated. If so that reduces the amount of heat loss and increases the heat reflected from the sides. You wrote about it using a large volume of water. Do you suppose it creates a kind of braising effect?
It is pretty well insulated. Last time I cooked in it, I shut the vents at around 1am and it was still at around 90 degrees at 6:30am. And it still had a good load of partially used charcoal , so it was just holding in the heat. It may be doing some braising, but the bark comes out way better than when I wrap.
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