I like to spritz, especially when using an offset smoker. My thoughts are that since moist surfaces attract smoke I'm helping it a bit. Plus, its an excuse to look in on how the meat is cooking.
That's a nope from me, never found the need for a water bath or spritzing. If the bark is too crusty it's because I've overdone it, just my two bob's worth.
Harry Soo recommends water only spritzing no matter what smoker he uses, but only after a few hours to help let the bark set. If it's good enough for Harry, then its good enough for me.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
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I only use water pans if I am cooking with something that has a ton of airflow, like a big offset or my KBQ.
I spritz at the start of most of my cooks. And then every hour or so on the corners of my briskets, ribs and shoulders. Mainly cause those spots tend to dry out when I cook all the way to 200 F without wrapping.
I typically use Apple Cider Vinegar, Liquid Aminos, Champagne Vinegar and H20. (Equal Parts)
OK folks let's not forget that there is an entire free side to this site that contains a literal mountain of information on the subject of spritzing pros and cons from some Dr. Blonder experiments. Read for yourself and do your own experimentation...
My name is Randy I'm a spritzer. 100 % Apple juice, All things pork, Wibs, Butt's, tenderloin, ect. keep's meat moist, attracts more smoke, adds a little sweetness. Guaranteed greatness.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Many folks spritz and find it has a positive effect on the final product.
BTW, some of us still prefer a front sear over a reverse sear. I personally believe it gives me better control over the final IT because carry over is less when you finish it at 225-235°F rather than at 500 or 600°F. Also, there is a contingent of very good cooks here (as well as myself) who still rest their streaks and believe it produces a better end result also. Just saying.
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