The problem of course is that most sprayers have cheap workings and metal springs that easily rust after one use when using a liquid that has any acid in in at all (mine is usually apple juice, vinegar and a little water). I've tried those gardens sprayers that can hold a quart and pump out a lot of liquid, but those too get all funky very quickly. I was thinking of using those Misto sprayers that are made for olive oil. They don't pump out a lot, but they don't have any springs to rust either since they work on pressure. What do yo folks use? Thanks again! I really love this Pitmaster Club!!!
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Another Question: Best sprayer for BBQ?
Yes, I know some don't believe in spaying the meat with liquid, but I like to especially on ribs, and my BBQ mentor (Harry Soo) does so as well.
The problem of course is that most sprayers have cheap workings and metal springs that easily rust after one use when using a liquid that has any acid in in at all (mine is usually apple juice, vinegar and a little water). I've tried those gardens sprayers that can hold a quart and pump out a lot of liquid, but those too get all funky very quickly. I was thinking of using those Misto sprayers that are made for olive oil. They don't pump out a lot, but they don't have any springs to rust either since they work on pressure. What do yo folks use? Thanks again! I really love this Pitmaster Club!!!Tags: None
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Moderator
- Nov 2014
- 12706
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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- Port Washington, WI
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Traeger Jr Elite, Modern Home Products TJK gasser,Char-Broil 26" Round Charcoal Grill CBRMH-2600/S, Weber Smokey Joe, small portable POS charcoal grill, 13.25" GrillGrates, Thermopen, Maverick ET-732, Etekcity Lasergrip 1080 Non-contact Digital Laser Infrared Thermometer
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$1.00 spray bottles are best. I'm not normally a throw away kinda guy. Wash and bleach them if you like. toss them if don't.
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Charter Member
- Jul 2014
- 3745
- Dallas, Texas
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Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE
I don't toss away, they're pretty durable.
If you want to go a little "gourmet" Bed Bath and beyond have metal spray bottles for about 10 bucks. I have had one for close to 2 years. I use it to sanitize the kitchen work area.
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Founding Member
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- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Barry
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Some last longer than others. The secret is finding the ones that last a long time. I usually get the spray bottles from HD or Lowes that are in the aisle with the cleaning solvents. They usually last longer than the others as they are built to withstand the rigors of a hostile to the springs environment. Usually cost $3-4/bottle.
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Another question is why is this thread here?
I mean like in this channel? ; )Last edited by Jon Solberg; January 10, 2015, 08:03 PM.
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Smoker:
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BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
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Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
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Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
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Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
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Indian, followed closely by BBQ.
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David E. Waterbury
Indeed. They moved my post on pimento wood to the poultry channel. I thought that was an interesting choice.
DEW
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Not sure who moved it, but since there's no "wood types" channel (yet), your post seemed to be heading into a jerk chicken direction, using pimento wood, Hence the recipes/techniques>poultry placement.
Where would you rather it be? We can move it if it fits elsewhere.
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No, it's all good. I just thought it was unusual. No worries. I see the connection to jerk chicken, but it's all in one's perspective. When I think of jerk, my first reaction is pork, since that was my first experience with jerk. Not so for most Americans I would guess.
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I use the cheapo's but have to be careful where I put them, my wife uses the same type for vinegar and bleach.
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The vinegar would be ok - Not the bleach! The cheapos works, I just find that any acid that gets into them makes the little spring rust, and they are hard to clean. I may go with the Misto sprayer. They simple work off of pressure from pumping the top. Good for small BBQs, but would be a hassle for something large. Thank you
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