Can you explain to me how you keep the water bowel from oiling/greasing over when smoking on the lower rack ?
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Yup, that's what it says here: http://amazingribs.com/tips_and_tech...water_pan.html
"Also, if there is an oil slick on the water, it cannot evaporate."
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The foil lining should be on the bowl wet or dry. If you have a long smoke and a lot of drippings go down in the water, don't let the water run dry. It will be like the foil was never there. I've got two 22 inch WSM and the bowls on both show a lot of wear and tear, and I use foil every time. This is especially true if you use a rub with sugar or add sugar (apple juice) to the water.
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Use foil even with water. It's been stated above but needs to be re-stated. I have a 14.5 WSM and this little cooker cranks out steam when water is in the bowl, so much so that bark won't develop while it's steaming. But I LOVE how that much humidity affects the cook. So, I typically only fill it half way so that the cooking chamber is extremely humid early, which helps apply smoke, but dries out later which helps develop bark. Harry Soo develops bark first and then spritzes. He wins competitions with his method so I won't second guess it. However, my 'reverse Soo' - similar philosophy to the reverse sear - has produced really good results and I don't have to lift the lid of the smoker during the cook so that I can spritz.
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