Humid smoke - all the time? Certain times?

[elohel]

I seem to have a problem with getting any kind of bark formation when I smoke something. They usually turn out good, but nothing ever gets a bark.. it's always a liquid/mushy texture of the rub on the outside.

I'm starting to wonder if the pan filled with liquids is the problem (MES)? a few times when I've yanked open the door to tend to something, I've been blasted with tons of steam. So much that it almost seems like a sauna in there. Is it possible to get a bark formation when it's like that? Are there certain applications where one doesn't put liquid in the pan while smoking?

Thanks guys

 

[fpnmf]

I use no liquid in any pan every time I smoke something...

Others do..

YMMV

  Craig

 

[pit 4 brains]

Ditto..

 

[doctord1955]

Never have used liquid

 

[SmokinAl]

I put playground sand in the water pan with foil over the top. It makes for a real easy cleanup & still acts as a heat sink like the water would.

 

[mballi3011]

You can up the sugar either brown or white in your rub that will add in the forming of a bark that your after.

 

[mdboatbum]

Where are you? Is it a ridiculously hot/humid climate? Judging by your avatar, I'm guessing it must be, otherwise you'd be wearing pants. What method are you using? Are you foiling? To say you never get bark, that it's always mushy makes me wonder if there's more at play here than water in the pan. I've gotten a nice bark with a full water pan on many occasions. I'm wondering what temps you're using. "A liquid/mushy texture of the rub on the outside" says to me that you're temps may be below 200˚, or that you're spritzing excessively. Do your smokes take an inordinately long time? Give us a play-by-play of your last smoke, including type of meat, type of rub, ambient temp, smoker temp and timing, and maybe someone with more experience than I can give you a post mortem and solve your problem.

The ribs pictured below were done with a full water pan, at 230˚-240˚ on a very rainy day (100% humidity) and had a nice crispy exterior. ( A little too crispy on the edge near the edge of the smoker) In addition, they were spritzed every hour and basted with honey when they first went on and after the foiling stage when they went back on for the "firming up" stage. Total cook time was around 4 and a half hours.

 

[elohel]

I actually live in Minnesota, the anti-cold/humid part of the world hah.

The last ribs I did weren't spritzed at all. I cooked them high (250-275) because it was getting late and we were hungry, but I've also done them at 225 or so and had them turn out the same. Keep in mind I'm using a MES 40", so the temps are quite consistent.

I've used both Jeff's rub (delicious) and another similar one that's largely a brown sugar-based rub. They both taste great, but they both come out of the smoker looking like they were coated in a sauce.

We all agreed the last ribs I made tasted good, but we would've appreciated something a little firmer and dry on the outside as opposed to the very tender and saucy ones I made.

 

[venture]

I have heard this discussed.  Some think humidity in the smoke pit helps in smoke adhesion or bark forming.  Others do not.

Let me know what you find and how you came to that conclusion?

Good luck and good smoking.

 

[roller]

NO Liquid and NO Spritz !!!

 

[chef jimmyj]

You can always crisp them up under the Broiler or on the Grill...JJ

 

[africanmeat]

No liquid  the right rub will give you the bark