Steve thank you for all your videos. I’m in Texas and amongst a few other TH-camrs I watch and follow, you sir are at the TOP of my go Too’s. I love learning along with you and follow your main channel. I am sure my family is grateful even though they compliment all of my cooking that I AM improving and learning!
So many ways to go from this point. I'll just add another.. how bout not using a water pan and just use the fine mister??.. anywhaaay. Awesome Vid. More experiments pleez. Lol.. and thanks
I wonder if you ran the mister for just the first 4 hours of the cook if that would be the perfect medium? Could shut off the mister when you start going to higher temps to help render fat and allow easier temp control.
Steve, you are on to something here. One consideration is if the offset gets more smokey results with the mist, what could it do for a pellet grill. One of the true knocks is less smokey flavor on a pellet grill. Just my two cents, can you do this on a pellet grill?
I've been experimenting on pellet grills. Not the same results as the offset so far. I think it has something to do with the airflow. Pellet grills have a lot of convection from below with the fan and burn pot, so it's hard to place where the steam injection should ideally go. Offsets have a lot of horizontal convection from the FB where it's easy to inject water into that convection flow.
What about changing the exit direction from the fire box into the cooking chamber? Would redirecting it vertically increase the convective effect and create a better bark?
what about less mist. also maybe mist for 6-8 hours then stop. You get more smoke because of the humidity and then you can render fat at the end of the cooking period.
Or, you could just mist until you reach the moist temperature. If that's 170, shut off the mister at 170 internal and get the fat rendered. Just a thought. @@SmokeTrailsBBQ
Does adding mustard as a binder (or anything with more viscosity) affect the amount of smoke penetration? I feel like the last ribs I made with a mustard binder had less of a smoke flavor to them instead of using nothing and/or just water?
What if you did a brisket hot 300 degrees for 4 or 5 hours, up to 170 internal. Hopefully rendering the fat. Then add the mist for another 4 or 5 hours. Second brisket start with the mist for 4 or 5 hours. internal temperature???. Then turn off the mist and cook until desired temperature. Compare
You got no control of your mist. Look into spraying system nozzles or fogger and you be able to automatically spritz or have much more control on your fog
Steve thank you for all your videos.
I’m in Texas and amongst a few other TH-camrs I watch and follow, you sir are at the TOP of my go Too’s.
I love learning along with you and follow your main channel.
I am sure my family is grateful even though they compliment all of my cooking that I AM improving and learning!
That's amazing! Thank you for watching me man!
This is a good way to keep temperature down for more delicate foods like fish.
I think you’re right!
Love the water mist experiments. I'd like to see experiments with a rotisserie
That would be a good one!
Great test Steve. Still nowhere near as good as the steam injection method but I love your tenacity of testing. Great video!
So many ways to go from this point. I'll just add another.. how bout not using a water pan and just use the fine mister??.. anywhaaay. Awesome Vid. More experiments pleez. Lol.. and thanks
That would be a good one to try!
I wonder if you ran the mister for just the first 4 hours of the cook if that would be the perfect medium? Could shut off the mister when you start going to higher temps to help render fat and allow easier temp control.
I was thinking the same thing.
Or...finding a way to dial the mist itself further back so its not so heavy.
Steve, you are on to something here. One consideration is if the offset gets more smokey results with the mist, what could it do for a pellet grill. One of the true knocks is less smokey flavor on a pellet grill. Just my two cents, can you do this on a pellet grill?
I've been experimenting on pellet grills. Not the same results as the offset so far. I think it has something to do with the airflow. Pellet grills have a lot of convection from below with the fan and burn pot, so it's hard to place where the steam injection should ideally go. Offsets have a lot of horizontal convection from the FB where it's easy to inject water into that convection flow.
I wonder if you had a some forced air for that fire if it would be able to get hot enough to render properly and still keep the rh that high.
Great idea! I could use my billows fan
What about changing the exit direction from the fire box into the cooking chamber? Would redirecting it vertically increase the convective effect and create a better bark?
Like adding a scoop? I've found I get a ton of top down convection with a scoop but uneven cooking on the bottom.
@@SmokeTrailsBBQ something to that effect. I’m curious if the “turbulence” from a redirect result in a stronger convective flow?
what about less mist. also maybe mist for 6-8 hours then stop. You get more smoke because of the humidity and then you can render fat at the end of the cooking period.
That’s what I was thinking! The challenge is finding a misting nozzle that only mists a small volume.
Or, you could just mist until you reach the moist temperature. If that's 170, shut off the mister at 170 internal and get the fat rendered. Just a thought.
@@SmokeTrailsBBQ
Could some of the fact that you could only get up to 170° and not 190° account for most of that 10% increase in water? Just thinking.
It's a factor for sure but I don't think it's the entire story.
Does adding mustard as a binder (or anything with more viscosity) affect the amount of smoke penetration? I feel like the last ribs I made with a mustard binder had less of a smoke flavor to them instead of using nothing and/or just water?
I use mustards diluted with pickle juice
It would be a good experiment. Moist meat attracts more smoke so one factor could be, which is more moist? mustard binder or water binder?
what about intermittent water mist. On certain % of time then off eg. on 15 min .then mist off 15 min
Great idea!
i used smart outlets to control hydroponics & if you had a solenoid valve possibly from an old washer you could plug it into smart outlet
With the amount of water, maybe a smaller water pan?
or none perhaps
What if you did a brisket hot 300 degrees for 4 or 5 hours, up to 170 internal. Hopefully rendering the fat. Then add the mist for another 4 or 5 hours.
Second brisket start with the mist for 4 or 5 hours. internal temperature???. Then turn off the mist and cook until desired temperature.
Compare
interesting! yes that would be a good experiment
Better patent a smoker humidifier before OKJ does!
Haha!
You got no control of your mist.
Look into spraying system nozzles or fogger and you be able to automatically spritz or have much more control on your fog
Look at that marbeling at beginning of video