When I did mine, I used our vertical smoker that has a water pan. I just got a new offset. I have used offsets before, but never put a water pan in one. I would have thought you would need it over the coals for it to work. Explain to me why you put it under the meat?[url=https://www.tinboats.net/forum/viewtopic.php?p=318436#p318436 said:RiverBottomOutdoors » Today, 08:25[/url]"]I smoke corned beef briskets all the time. Love 'em. Usually let it go about 10 hours at 225 on the offset smoker. Pan of water underneath is a must.
[url=https://www.tinboats.net/forum/viewtopic.php?p=318468#p318468 said:MOE » Today, 12:46 pm[/url]"]When I did mine, I used our vertical smoker that has a water pan. I just got a new offset. I have used offsets before, but never put a water pan in one. I would have thought you would need it over the coals for it to work. Explain to me why you put it under the meat?[url=https://www.tinboats.net/forum/viewtopic.php?p=318436#p318436 said:RiverBottomOutdoors » Today, 08:25[/url]"]I smoke corned beef briskets all the time. Love 'em. Usually let it go about 10 hours at 225 on the offset smoker. Pan of water underneath is a must.
:LOL2: Exactly![url=https://www.tinboats.net/forum/viewtopic.php?p=318466#p318466 said:MOE » 12 Jun 2013 12:39 pm[/url]"]I read a little about curing it. I have to admitt, I scared to try it. Something about leaving meat in the fridge for weeks.
[url=https://www.tinboats.net/forum/viewtopic.php?p=318474#p318474 said:RiverBottomOutdoors » Today, 14:06[/url]"][url=https://www.tinboats.net/forum/viewtopic.php?p=318468#p318468 said:MOE » Today, 12:46 pm[/url]"]When I did mine, I used our vertical smoker that has a water pan. I just got a new offset. I have used offsets before, but never put a water pan in one. I would have thought you would need it over the coals for it to work. Explain to me why you put it under the meat?[url=https://www.tinboats.net/forum/viewtopic.php?p=318436#p318436 said:RiverBottomOutdoors » Today, 08:25[/url]"]I smoke corned beef briskets all the time. Love 'em. Usually let it go about 10 hours at 225 on the offset smoker. Pan of water underneath is a must.
Raises the humidity in the cooker without boiling your meat over a steamer. At least that's the thought. Seems to work. Gives off just enough steam.
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