Hello all! Started smoking meat on a Brinkman Charcoal Smoker back in 1988. Went from charcoal to electric and then gas while working in Iraq as a contractor.
Now looking forward to getting youth football season and hunting season over with here so I can get started building a Reverse Flow Smoker out of two tanks I have acquired, a 1000 and a 500 gallon LP tank so that I can get experience stick burning. Don't know as of yet but I may just cut the larger one in half and build two out of it. The reason for multiple builds is to donate one to the to the Booster's Club to use as a fundraising tool. I mean who can resist buying a fresh pulled pork sandwich at a football game when you walk through the gate and smell the smoke?
My question is to each of what is your favorite way to smoke your meats;
Dry Rub and Smoke
Dry Rub, Wet Mop and Smoke
Dry Rub, Wet Mop, Foil and Smoke
Dry Rub, Moisture Pan and Smoke
Dry Rub, Wet Mop, Moisture Pan and Smoke
Dry Rub, Wet Mop, Moisture Pan, Foil and Smoke
And if you use a Moisture Pan what do you use in it? I currently use 1/3 Apple Cider Vinegar and 2/3 mix of Apple and Citrus Juices. I look forward to hearing your responses.