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Does anyone add moisture to their pellet smokes? thinking of adding some for a rib cook tomorrow.

Dan-H

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It is arid dry and hot out. I was wondering if some humidity would help.

Planning three racks of St Louis ribs tomorrow.

wondering if a pan of water covered with foil and a few holes on it to let the steam out slowly would help?

reasons are to maybe help keep the smoker cool. It's hot, I have to put an umbrella over it to keep the sun off it already.

Even set to P7 temps will often get into the 230s 240s unless I prop the door open.

note: on mine, P7 is a time-based control. I don't have PID.

opinions?
 
Aluminum pans help regulate temp. A lot. I never cook without one. Sometimes I put liquid in, sometimes not. I wouldn't cover with foil, just add liquid every now and then. I do spritz my ribs with cider or cider vinegar while cooking, about every hour or so. Read this:

 
It is arid dry and hot out. I was wondering if some humidity would help.

Planning three racks of St Louis ribs tomorrow.

wondering if a pan of water covered with foil and a few holes on it to let the steam out slowly would help?

reasons are to maybe help keep the smoker cool. It's hot, I have to put an umbrella over it to keep the sun off it already.

Even set to P7 temps will often get into the 230s 240s unless I prop the door open.

note: on mine, P7 is a time-based control. I don't have PID.

opinions?
I always keep any meat moist. You can either wrap them in foil or spray them with apple juice. When I wrap I leave them open for awhile then pour in seven up and close them up. One hour before done I pull them out of the foil and start putting bbq sauce on until sticky
 
In my bullet smoker I always have a deep pan of liquid directly over the fire and in various flavors. In my offset I'm a spritzer with whatever flavor I'm thinkin about.
Fer some reason in my PB1150 I've let everything run dry so far.
 
It's the first 3 hours I'm wondering if I should add a water pan. I think I'll try it. Tomorrow along with spritzing.
 
My PBV4PS2 smoker I keep the water pan full, add to it every 2 hours on a long smoke. I spritz every hour also.
 
I added a water pan and cooked on a grate above the main grate, spritzed every hour for the first 3.

Wrapped for 3 hours, and they are back on to crisp them up. They don't feel done yet...
 
Those are grids from an extra genesis silver B, sitting on flavorizer bars, also from the silver B. There is a griddle below to shield the hot spots. This seems to work well.

I cut the racks in half for the final cook and will sauce them in a few minutes.

20210725_180526.jpg
 
it has been hard to find good looking beef ribs at a reasonable price.

@Jimsmokes, those look tasty. Can you share more details on the rub, temps, what pellets, what settings...
 
it has been hard to find good looking beef ribs at a reasonable price.

@Jimsmokes, those look tasty. Can you share more details on the rub, temps, what pellets, what settings...
It's not easy getting beef ribs here either. I'm from the south were all about pork. LoL
Rub was just SPG and Meat church holy cow let sit in fridge for 3 hours. Started on smoke setting for 2 hours then went to 225 I check/spritz each hour or each time I walk past smoker. LoL once I see temps start hitting 130 (2nd Pic) I turn the heat up and start looking for color instead of certain temp. (3rd pic) Then I wrap and jack the temp to 325-350 and cook till probe tender. Then back on for any saucing.
 
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