smokin reaper
Newbie
I Always use water depending on the time sometimes needing to add more in. I would think that with out the moisture your food would turn to shoe leather
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I cover mine with aluminum foil for easy cleanup.When using gravel in the water pan, a few questions:
1) Does the gravel get fouled with drippings to the point it gets rancid, puts off excess smoke from the drippings, or needs to be changed out frequently?
2) Do you miss moisture not having water in the box?
Thanks
Same here ... I leave it out when I do skin on chicken ... by leaving the water pan out I can get my temp up much higher. than when I leave it in which is perfect for doing chicken and crisping up the skins.I thought so too for a long time, but nope. Personal preference. Sometimes I do, sometimes I don't. Mostly when I do poultry.
aland, I also have the 18" tube smoker. Do you use it when you are smoking with heat? If so where do you put it and do you have issues keeping it lit? I seem to have issues the first hour or two keeping the tube lit but then after that it's fine. Any ideas Smoke Hollow owners?Back Yard Chef- I use mine every now and then and have the AMPS 5x8 but I bought Todds' 18" Tube Smoker and it's great. I think it outdoes the AMPS. I do cheese, nuts, Spam(yes, Spam) Boloney, everything but ice cream and there has to be a way to do that cos they fry it too! This thing puts out an incredible amount of smoke and good for 5-6 hrs. The only time I don't use it is if there's not enough room. I use no heat and use the TS. Very well worth the bucks. I love it! In fact, when I'm gonna grill a steak or burgers, I'll cold smoke the meat first, then put the fire to it. The cold meat takes on smoke like you wouldn't believe. Got that idea from Rob @ SmokingPit.com. Try it. You'll like it. Todd also has the 6" & 12" Tube Smokers as well. Good Luck and as some say here, "Happy smoke trails!" Aland
I also but the burning end on the opposite side of the burner that is on and as far away as possible the burner. I will try the microwave trick to dry out the pellets, I am smoking a brisket on Saturday and I hope this works! Thanks for the tip aland!Goodbeer-It's possible your pellets might be damp.If after 1 or 2 hrs they're fine, the heat has dried them out. Some put them in a microwave safe dish and zap theirs for a minute or two. When I use heat, I usually use 1 burner and place the burning end of the tube as far as possible opposite that burner. Ex: right burner ON, burning end of tube as far left as possible without blocking the end. I also don't use the big water pan. I use a 9x9
cornbread pan or a disposable aluminum pan above the flame and the tube smoker opposite that. Todd says the TS works up to 275*. Hope this helps. Good luck. aland