What to put in the smoker this weekend?

[Great-Kazoo]

Wyome, I have tried using water and apple juice in a tin for humidity but not much luck. It uses up 3 to 4 cups over the 8 to 10 hrs. I will look into the foil though. I usually rub the meat with olive oil the night before too.

Jer, I did some checks on the units digital temp gauge and it?s pretty close. The smoker itself is pretty good at staying +/- 20 degrees of the 225. Next lowest temp is 185 and it struggles to maintain that at times, I don?t trust it to stay lit to be honest. The dial temp is always +20 degrees but it coincides with the digital temp. Maybe a dual temp thermometer would be an investment?

Don't bother, get away from oil and try mustard as your base. If anything a dry rub the night before then wrap in saran / plastic wrap over night. Before going on smoker, mustard then another layer of your dry rub. I wrap brisket @ 160ish, but put on low smoke for 2-3 hours, then bring up to 225. Wrap @ 160ish till a 200ish reading.


Everyone does their smoking differently with good results. The best thing is try 1 or 2 ways to see what works best for you.

Try this temp probe, great customer svc.
https://www.amazon.com/Thermometer-B...=weinas+chugod