- Sep 12, 2020
- 30
- 11
Hey everyone, new to the forum and relatively new to smoking! Picked up a Camp Chef Smoke Vault 24 earlier this year when Covid hit and have absolutely LOVED smoking everything from chicken and ribs to brisket and fish.
However, one thing that has had me puzzled is that I often seem to have trouble getting a good bark on things. My first ever brisket was a fair success, however no bark. Second time around I didn't fill up the water pan, and got a much nicer bark but brisket seemed drier.
I haven't been doing this long enough to have the experience to know what is causing what. So my question to the group is, using a vertical propane smoker with a built in water pan, is there any reason that the water pan would be causing trouble with bark formation? Do the water pans in vertical smokers create too much moisture that it can inhibit bark formation?
Any thoughts or suggestions would be appreciated!
Jeff
However, one thing that has had me puzzled is that I often seem to have trouble getting a good bark on things. My first ever brisket was a fair success, however no bark. Second time around I didn't fill up the water pan, and got a much nicer bark but brisket seemed drier.
I haven't been doing this long enough to have the experience to know what is causing what. So my question to the group is, using a vertical propane smoker with a built in water pan, is there any reason that the water pan would be causing trouble with bark formation? Do the water pans in vertical smokers create too much moisture that it can inhibit bark formation?
Any thoughts or suggestions would be appreciated!
Jeff