Dumb question

[woody18]

I know this is probably a dumb question, but I just built my first smoker (getting blasted and painted as we speak) and i'm really getting into this. I have seen quite a few pictures of people spraying something on their meat during the smoking process. It's normally in a clear platic spray bottle. Can someone please tell me what this is being sprayed and how/when to use it?

Thanks in advance.

 

[kathrynn]

I know this is probably a dumb question, but I just built my first smoker (getting blasted and painted as we speak) and i'm really getting into this. I have seen quite a few pictures of people spraying something on their meat during the smoking process. It's normally in a clear platic spray bottle. Can someone please tell me what this is being sprayed and how/when to use it?

Thanks in advance.

Morning Woody!  No question is a dumb one...especially if you need help! 

  Most of the "sprayers" are cheapo ones.  I use Apple Juice in mine when I do spritz things.  Some of the folks here use a good alcohol!  It depends on what you want to use.  I will let the others chime in on what they have played with.

Kat

 

[chef jimmyj]

You can Spritz anything you think will make the meat have a bit more flavor. Apple Juice is probably the most common but Vinegar based sauces are used, and as Kat pointed out, some guys use Jack and Coke or Rum and Coke. Me, I drink the Rum and Coke and leave the door closed because every time you open that door you will be adding as much as 20 minutes to the cook, especially this time of year. I am not convinced you gain a whole lot by spritzing. I used to do it using Coffee with Brown Sugar and really didn't notice a big difference so I stopped...

...JJ

 

[oldschoolbbq]

Hello , Woody.

As Jimmy said , you can use most anything you want to to 'Spritz'. I use to use 50/50- Vinegar/water but getting older and lazier ,(and wiser) I have found keeping the lid closed (again JJ's hint) is for the past 20 yrs. , been my 'Matra'...  a short version of why is - captured Heat/Pressure/Moisture .  This goes for any long smoke.

bbq shots 001.JPG

• oldschoolbbq
• Nov 1, 2012

 This is how they should look after 6hrs. with the lid 'totally' closed. 

006.JPG

• oldschoolbbq
• Jul 7, 2012

 Here is how they start their 'Sauna'

Lightly coated with you Rub and in the Smoker for appox. 6hrs. ( at 5hrs. you could check them) , then if needed , close again for the finish . "Patience" is your friend here...and with a nice smoke going on you'll get a top notch Rib.

Have fun and as always ,

 

[diggingdogfarm]

I am not convinced you gain a whole lot by spritzing.

X2





~Martin

 

[pgsmoker64]

And X3

I have heard it said that you can get a more pronounced smoke ring by keeping the surface of the meat moist, but I get all the smoke ring I want just keepin' the lid closed on my WSM!

Bill

 

[oldschoolbbq]

That,PG64 , is the moisture trapped in the chamber , it's already basting itself.

 When it ain't   broke, don't fix it...

.

Look at the moisture on the finished Rib I posted...

Have fun and...