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tried something new yesterday and did not care for it! (ribs)

jerseydrew

Smoking Fanatic
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Joined Dec 7, 2012
normally i cook BB ribs at 240 for 5-5.5 hours with water in my smoker. so yesterday i decided that with all the wind i did not want to go through fuel like crazy so i decided not to add water to the smoker. so did everything else the same just did not add the water to my WSM. the ribs were overcooked (falling off the bone) and were just a tad on the dry side. 
 

bama bbq

Master of the Pit
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Joined Sep 24, 2011
Interesting. I rarely cook with water and haven't noticed dry ribs. However, I normally cook St Louis cut Spares.
 
Last edited:

fwismoker

Master of the Pit
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Overcooked is the key word.   I cook ribs all the time in 3-4 hours (never water) and they're perfect. 
 

themule69

Epic Pitmaster
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A little less time next tim and you should be good to go.

Happy smoken.

David
 

fwismoker

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How does water make u go through fuel like crzy?
Because water causes evaporative cooling...your fire is fighting against it trying to heat up.    It can be useful for people in hot climates to keep temps in check on those blistering days and help new smokers  manage their temps but it does nothing to help keep meat moist.    
 

bama bbq

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Joined Sep 24, 2011
 
Because water causes evaporative cooling...your fire is fighting against it trying to heat up.    It can be useful for people in hot climates to keep temps in check on those blistering days and help new smokers  manage their temps but it does nothing to help keep meat moist.    
I thought it was because it takes a lot of energy to convert water to steam.  Without water you aren't converting steam therefore use less fuel (vents are closed a LOT more).  ...but for whatever reason I know it works.  I use a LOT less charcoal for much longer cooks without water.
 

fwismoker

Master of the Pit
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Joined Dec 31, 2012
 
I thought it was because it takes a lot of energy to convert water to steam.  Without water you aren't converting steam therefore use less fuel (vents are closed a LOT more).  ...but for whatever reason I know it works.  I use a LOT less charcoal for much longer cooks without water.
Think of it this way....water boil at 212 and that moisture wants to dissipate the heat so it takes more heat to maintain higher temps.   It's kind of like running with a anchor weighing you down.   Someone won't see much fuel difference at low temps like 225 but you will at 275. 
 

bama bbq

Master of the Pit
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Joined Sep 24, 2011
Think of it this way....water boil at 212 and that moisture wants to dissipate the heat so it takes more heat to maintain higher temps.   It's kind of like running with a anchor weighing you down.   Someone won't see much fuel difference at low temps like 225 but you will at 275. 
I smell what you're steppin in. I may not understand the science but I understand the application.
 

venture

Smoking Guru
OTBS Member
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Joined Aug 1, 2008
I don't see a location in your profile, so I have no way to know about your climate.

Wind can be tricky.  In a cold climate it can rob your heat by cooling the pit.  In a warm climate the wind can fan your fire and make it act crazy.

Good luck and good smoking.
 

beeflover

Smoke Blower
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Joined Sep 21, 2013
 
I don't see a location in your profile, so I have no way to know about your climate.

Wind can be tricky.  In a cold climate it can rob your heat by cooling the pit.  In a warm climate the wind can fan your fire and make it act crazy.

Good luck and good smoking.
ok now im confused again. What does wind have to do with the water?? :-/ Besides that its rly easy to block wind if it is bugging u
 

jerseydrew

Smoking Fanatic
336
12
Joined Dec 7, 2012
i guess it is possible they dried out a little due to the overcookedness. i will have to try again and be more mindful of when they are done. 
 

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