Spritzing.....
Question....after reading Meathead's book and learning that smoke reacts better to cold. do yall think i shold be keeping my spritz bottle in a cooler to keep it cold instesd of leavimg on my smoker's front tray. I'm thinking it could possibly "pack" on that smoke layer and make it more rich...ingredients in my spritz are Equal parts (normally 1-1/2 cup)Apple Juice & Jack Daniels, and and 1/4 cup white wine vinegar....just looking for ways to get better.
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I have no proof of this, but here's what I think - if you have the sprayer adjusted to a fine mist, the water drops will be small enough to almost instantly heat to the ambient temp of the surrounding air. And, of course, if the drops are too large, they might knock the rub off. So the task is finding a drop size in the middle.
My gut tells me it's probably not worth the effort, but it would be a fun experiment - especially if you could do something like two rib racks - one with the cold spray and one with the "normal" spray.
I suspect that using finely crushed ice might work better, but I have no proof of this either.
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Well you can always experiment with it...
My thought is that the liquid in the bottle is going to be much cooler than the temp inside the cooker no matter how warm it is outside.... I don't know what the "ideal" temp would be or if it is going to make that huge of a difference as opposed to the initial cold mass of meat going into the smoker does. You could always drop a couple ice cubs in the bottle if you thought it would help.Comment
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