- Jun 20, 2008
I strongly agree with that article.
Jeff, I understand your point, but I respectfully disagree. Knowledge works wonders, people do change behavior. Take this forum for example... the knowledge gained here has changed the way many of us (myself included!) do things, for the better.
I sure don't want your blood pressure to spike but I'm very interested in your dispute. This has the potential to be the conversational thread of the year. It's a concept that goes against the way 90% of us smoke meat. Let's shoot it full of holes or discover scientific fact that will help us make a higher quality product.The article is full of holes ~~ Misinformation, opinion, myths, some elementary truths that have nothing to do with basting/mopping.
To keep my blood pressure under control...My last comment on the diatribe will be....
Kool-Aid...THINK before you drink!!
Well said...The article makes sense to me. I just started smoking so I'm not married to any particular method yet.
One observation, however: even if spritzing adds time to the cook (which can be partially offset by temporarily opening the vents a little ahead of time), there's no big harm done there. So it takes a little longer *shrug.* If we were in a hurry we'd be using the grill. (LOL)
And maybe the article underestimates the intereaction of thin spritzing agents like apple juice with the rub, and also with the meat juices. And if your spritz has alcohol (say, whiskey, for example), that's another whole subdivision of Flavor Town that doesn't appear on Meathead's map.
I think half my posts have been anti-spritzing posts, lol. Many say "my 3-2-1-ribs are tough, I spritz every 45mins, should I spritz more?". Repeatedly I mentioned all smokers are not alike, an electric like a MES suffer heavy heat loss compared to a ceramic BGE and if you choose to spritz, to increase your cook time.By posting it, does this mean you subscribe to this theory? Or just throwing it out for conversation? I have to say, I'm totally on the fence about it. It makes sense... but then, how could it be that so many BBQers have been getting "wrong" for so long??