chapterthree
Newbie
@Bearcarver is that to say you never put water in your MES 40, like for any of your smokes, or you just never put water in the pan for pork butts?
I never put water in my pan.
@Bearcarver is that to say you never put water in your MES 40, like for any of your smokes, or you just never put water in the pan for pork butts?
I never put water in my pan.
Thank You!
Nice stuff Bearcarver. That's some serious artistic ability.
I no longer use water in my pan for anything. Nothing ever dries up, and the window in my door is always steamed up inside from start to finish.
@Bearcarver is that to say you never put water in your MES 40, like for any of your smokes, or you just never put water in the pan for pork butts?
My 7 pounder went from 165* to 203* in 2 1/2 hours after foiling, but they vary quite a bit.Another update for anyone who may be following along. Its a few minutes until noon and the IT is 174. I still havent added any water since that initial 24oz. There has been absolutely no peeking at all so far. The only times I've opened it up is to add fuel and I do so extremely quickly.
Since I am feeding guests today i may be forced to tent to get over the hump this time around. What is the typical amount of time from tent to done?
LOL, correct. I am retired, so I do want some good time in the smoke to create some bark for the wifey.
Or 275. I don't have all day to fiddle with something that can be done just as delicious
in half the time. Gotta foil at the proper time.
I use both water and sand, depending on ambient temps and cannot say the time will vary much when using either/or. I do find myself spritzing a little more when using playbox sand. Remember that water is there as a heat sink, not to provide gobs of moisture, although it does a little. Bears Pan Only is really just a heat sink also. You could also use a Brick, ceramic briquettes or Lava rock.
Quick question. On those long cook times I would only add a couple of chunks of wood for adequate smoke flavor. Assuming that deleting the water from the equation brings my cook time into the normal range, should I be adding more wood chunks or stick with the current recipe that I like? I've read that you only absorb the smoke flavor for the first few hours and after that smoke absorption is very minimal.