water and smoke

Discussion in 'Propane Smokers' started by topbud, Jun 7, 2008.

  1. Morning. Today is a beautiful day here in Northen Arizona so we are going to throw down on a big fat smoky BBQ. I have a holland grill, still learning it, but the question is I am planning on using applewood in tin foil packets on the corners of the grill as indicated by other users, but should I also add water to the "pan" or just let the wood do its trick and smoke. We are doing a bunch of pork products and my buddy is doing a brisket and a rack o ribs in the charcoal smoker. We are planning on having about 40 people over to celebrate the beautiful day. Any advice ? I have never used applewood before. Thanks
  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    I love to use apple. I would not use water in the chip pan. You can use a separate water pan as a thermal buffer, but as you are using a grill that might take up a bunch of space you otherwise can use for food.

    Hope this helps!

    Take care, have fun, and do good!


  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I'm with Meowey on this one but I would mix up a spritz and use it about every hour
  4. jtribout

    jtribout Meat Mopper

    Soak the wood in some water for about an hour B-4 you plan on dropping it in. I would not add water directly to smoking chips.

    Sounds like you got some good eats coming down the pike. Send some pixs!

    Have fun and Enjoy
  5. desertlites

    desertlites Master of the Pit OTBS Member

    howdy from southern arizona-I agree no water in the chip pan-soak if u want,I tend to do both ways-and apple is great to use-will be doing porkbellies tomarrow with apple,I envy your weather up there this time of year!good luck on the smoke.
  6. thanks guys. the meat has been in a dry rub since early this morning. I am eagerly a waiting the start of the smoking time. I will let you guys know how it goes. cheers
  7. Well guys. We had a great feast. I ended up putting packets of apple wood on the drip pan in the four corners, under the grate or grill. I did not see any smoke coming up from the chimney, but the taste was there. It was a very windy day and the holland grill kept going out, so I had to monitor it. We did a bunch of pork chops about 2 inches thick, a pork tenderloin and a shredded pork with a tomotillo sauce. The shredded pork was awesome, the pork was bought shredded and then I put it in a tin foil packet with some spice and the tomotillo sauce (green). It was so good. I did not have any liquid in the drip pan. Is there any way to get that smoke fom a holland grill. We were also running a charcoal smoker, that we did a bunch of ribs. it was a great saturday. Thanks for all the advice

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