Smokin-It User Forum!
User Guidelines and Instructions => Basics for a Beginner => Topic started by: elkins20 on June 13, 2015, 01:18:08 PM
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Hey Everyone,
Read a lot of posts here most everyone uses Apple Juice in the tray next to the fire box. Was wondering about using Orange Juice?
Thanks,,,
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Doesn't really matter, Bill. Water works just as well for moisture. I like apple juice only because it smells really good when the meat is smoking, but you can't really tell any difference in the taste of the meat.
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I've used both apple and orange juice and they both make a nasty burnt mess if you evaporate your pan. I just use water.
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Save money and just use water, save the Apple Juice when you reheat a butt.
Greg
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I use apple, 3/4 small pan filled. Since my 4 year old drinks (not from the smoker!) it we usually have it on hand.
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Pic
Most gone after 5 hr smoke
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Thanks everyone, just thinking out of the box. And yes am sure it would make a mess if you run the pan dry. But, purchased some throw away bread pans at the Dollar General. ;)
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I have tried lots of different liquids(water, beer, wine, apple juice, water with vinegar etc) and cannot taste any difference between them. Now I just use water and save the beer for drinking.
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I have tried lots of different liquids(water, beer, wine, apple juice, water with vinegar etc) and cannot taste any difference between them. Now I just use water and save the beer for drinking.
I agree, I hate to waste good beer!
Greg
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I think a large percentage of us have tried other stuff. I've done Dr. Pepper, apple juice and Shiner...all the meat tasted the same as water so the other 3 are drinks or sauce ingredients now.
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When I ordered a stand for my #2 (got tired of bending over) I ordered the "Sasha Flavor Saver". It makes it really easy to add a water pan. I put about an inch of water in it, and hang it directly over the heat source. Every time I've used it so far, I pull it out with more liquid than I put in it. After the monster 16# brisket, it was dang near overflowing from the meat juices dripping down into it.
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I hadn't thought about using that as something to catch juices. Might have to order one so I have drippings to use without using a large pan that would affect the heat/smoke flow
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Save the apple/orange juice for spritzing, and any beer for drinking. ;)
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Save the apple/orange juice for spritzing, and any beer for drinking. ;)
Jeff, you will find that spritzing will be discouraged with these smokers. With a proper water pan, these smokers are a little humidity box and keep the food really moist. Opening the door to check the food or spritz will be one of the first things we try to beat out of you as it lets out the heat, smoke and moisture.
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Save the apple/orange juice for spritzing, and any beer for drinking. ;)
Gonna need to revise, after using the SI, Jeff. No need, at all, for spritzing! Lazy Q, man, gotta love it! These smokers retain moisture like you won't believe, especially if you use a water pan on the floor, next to the smoke box. No need to use all those stick/charcoal burner techniques you had to do to counteract the drying effect of that heat source.
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I use plain old water. One trick' I have found is to warm up the water to setup the moisture flow. I microwave the water for 1 minute and then put in my loaf pan next to the fire box.
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I would put an exception for spritzing.
Spritzing is good if you sauce in the smoker, especially if you use thicker sauces. Extra moisture spreads it out nice and even.