I see from time to time on this forum how people complain that they don't get enough "smoke taste" from there MES rigs. I had the same problem. The smoke doesn't seem to penetrate the meat enough. I don't care much about the red ring-but the inside parts of the meat don't seem to have that rich smoke taste that the outer part of the meat has.
This is where traditionalist will please turn away-cause this is how I cheat.
I place about 2/3 of a bottle of "Liquid Smoke" (in the BBQ sauce section at your grocery store) in the water pan and fill the rest up with water. Now not only do you get the smoke from the wood, you get "steamed smoke" from the pan!
I did this with pork shoulder-pulled(12 hours at 235) and brisket (16 hours at 225) last weekend for a big party I had and WOW! the smoke AND the compliments came shining through.
Pleeeeeze don't tar and feather me for this quick "Smoke-Kicker"... Just food for thought guys....
This is where traditionalist will please turn away-cause this is how I cheat.
I place about 2/3 of a bottle of "Liquid Smoke" (in the BBQ sauce section at your grocery store) in the water pan and fill the rest up with water. Now not only do you get the smoke from the wood, you get "steamed smoke" from the pan!
I did this with pork shoulder-pulled(12 hours at 235) and brisket (16 hours at 225) last weekend for a big party I had and WOW! the smoke AND the compliments came shining through.
Pleeeeeze don't tar and feather me for this quick "Smoke-Kicker"... Just food for thought guys....