Hello! and Learning by the bucketfull!

[lilsmokey]

Hi Folks. Linda (and Greg) from Oswego, NY here. We are on the south shore of the beautiful Lake Ontario - snow country for short. A welder/cook friend expanded on a good smoker design and he built one for us. I have cooked/catered for a long time, and I owned a tavern for ~ 10 years - people have always loved my food, so I'm excited to get into smoking. I'm learning a lot from Jeff's website and I look forward to hearing from everyone here.

I'm interested to know what people use for 'mopping' or keeping the meat more moist throughout the cooking process. I think this is important because I have had some really dry smoked food in the past and I don't want to make this mistake.

Thanks!

 

[jrod62]

Welcome to SMF 

 

[s2k9k]

Hi Linda! 

 to SMF!!! We're happy you found us!

I use the "dry smoke chamber" method to keep food moist, I never mop or spritz.

 

[gotarace]

Welcome to SMF!!! 

You found the right place to get your questions answered!!! The search bar has a wealth of information available and can keep a person reading for months. We love Q-View here so be sure to share your smoking experiences with us...

 

[scarbelly]

Hello Linda and Greg and 

to SMF - glad you joined in 

I also do not mop or spritz 

 

[smokinhusker]

Hello Linda and Greg and welcome to SMF from another lady smoker!

 

[lilsmokey]

I guess I will search the 'dry smoke chamber' and learn what everyone is doing. We did a 5-1/2lb chicken and a lovely batch of venison meatballs on Sunday - it was very pleasing for a first try - pleasing enough to keep going anyway.

Thanks everyone!

PS - I did not spritz or mop