Backwoodsok

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 39

0 members and 39 guests
No Members online
Most users ever online was 2,553, 02-17-2020 at 12:48 PM.

» Stats

Members: 969
Threads: 14,365
Posts: 157,538
Top Poster: PigCicles (10,055)
Welcome to our newest member, SmokyOkie
Results 1 to 10 of 10

Hybrid View

  1. #1
    Join Date
    Jan 2010
    Location
    ontario canada
    Posts
    45

    Default water smoker help?

    Hello all:

    I have been doing a lot of research on using my water smoker for cheese, hot peppers, and maybe jerky.

    1- has anyone done this with a water smoker?
    2- I have been advise to use sand and not water. Has this been successful?
    3- Is there any recipe on beef jerky that you have done that worked well?

    Thanks

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    For jerky you are trying to dehydrate the meat as you smoke it. So you really don't want to have a humid environment for that.

    The water is good for maintaining a moist, even temperature while cooking. When you are smoking peppers you won't need that moisture and the same with cheese as you want a LOW temp for that.

    So basically foil covered sand may be the way to go for those items. The foil will make for easy clean up. The sand will just be there to add thermal mass to the chamber to make holding temps easier.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Yep>
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  4. #4
    SmokyOkie Guest

    Default

    ^^^^^What they said^^^^^

  5. #5
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    You can use a couple of bricks too.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  6. #6
    Join Date
    Jul 2011
    Location
    Chandler, AZ
    Posts
    368

    Default

    What all of them said.
    Mark Crigler

Similar Threads

  1. Has anyone tried adding a water pan to their UDS?
    By trucknstuffmike in forum Vertical Drum Smokers
    Replies: 16
    Last Post: 09-20-2012, 08:29 PM
  2. water smoker
    By kevinv in forum Poultry
    Replies: 13
    Last Post: 07-15-2012, 06:59 AM
  3. Water falls
    By Primo in forum The Pickle Barrel
    Replies: 2
    Last Post: 02-06-2011, 11:50 AM
  4. Water pan in UDS??
    By lucky8926 in forum Vertical Drum Smokers
    Replies: 15
    Last Post: 02-06-2010, 12:31 AM
  5. Smoker water pan.
    By new2BBQ in forum The Pickle Barrel
    Replies: 27
    Last Post: 11-20-2009, 09:03 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1