I've smoked all of your standard stuff, from brisket to loins, ribs to butts. I have been highly successful and have also failed miserably. All part of the learning process, I reckon.
One thing I have been unable to achieve is a good bark when using a water pan. I haven't had to throw anything out with either mothod, but it seems that once the water pan is put in the smoker, all hope of a nice crust goes out the window.
So what's the trick, or is there one? Should I start with the pan for a couple hours, then remove it? Is two hours with a pan better than none?
Edit: I think I put this in the wrong forum. Maybe a nice mod will move it to the appropriate location.
One thing I have been unable to achieve is a good bark when using a water pan. I haven't had to throw anything out with either mothod, but it seems that once the water pan is put in the smoker, all hope of a nice crust goes out the window.
So what's the trick, or is there one? Should I start with the pan for a couple hours, then remove it? Is two hours with a pan better than none?
Edit: I think I put this in the wrong forum. Maybe a nice mod will move it to the appropriate location.
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