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New from Brooklyn with a question about the liquid element

post #1 of 4
Thread Starter 

Hello,

 

I'm new to the forum. I have just purchased a Weber Smokey Mountain Cooker which I hope to get to know well. I live in Brooklyn, New York (but hasten to add I was born in Ranger, Texas) in a neighborhood rapidly filling up with pretty good BBQ joints. I have used other smokers but regard myself as new and in a learning mode. I'm told trial and error is the best teacher, and I'm sure that's true, but I also intend to monitor this forum and learn from the experience of veterans. For the time being, my questions will tend to relate to the use of the WSM, although I hope some may be of general interest. I have a first question, below:

 

How important is the water/liquid in smoking a meat like brisket? The obvious answer is that it enables a moist finished product, but is that true? I haven't noticed the BBQ in Lockhart Texas as having a water component in the smoking, but then again I don't know. I ask because I am planning to smoke a brisket in my WSM without use of the water pan, but would appreciate some input first.

 

Many thanks in advance.    Tom T.

post #2 of 4

welcome1.gifto SMF!  We are so glad you joined us! Would you mind updating your profile to show the other SMF members where you are located?  Might meet some neighbors!

 

I use a propane smoker and use the water pan during my brisket smokes.  Will let others chime in here with the WSM.

 

We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

 

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per TulsaJeff. Not that you have done anything wrong....just a little bit of FYI for new members!

 

If you need any help roaming around the forums....just holler!  Happy to help out!

 

Kat

post #3 of 4

Hi Tom, and welcome to the forums!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.  

 

Lots of folks fill their water pans with sand, then cover the sand w/ foil...makes it a good heat sink, and many say it's much easier to maintain steady temps.

 

Red

post #4 of 4
Hi Tom! welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an ”Articles” section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

You might want to check out ”Jeff's Free 5 day E-Course”, it will teach you all the basics plus a whole lot more!
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