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bbrewer



Joined: 18 Mar 2008
Posts: 12

PostPosted: Wed Mar 19 08 12:46 am    Post subject: Questions for all you experts! Reply with quote

I recently posted a question under the "Cookers" forum. I am new to the world of smoking. I have done a few things in my vertical gas smoker and have some specific concerns.
-How often do all of you actually use a water pan full of water to smoke the traditional bbq pieces such as brisket and pulled pork? Just looking for a good, dry, black bark with a strong smoke flavor inside the meat.
-I have been considering brining brisket in a traditional brine, then smoking without the water. Again, looking for the bark and strong smoke flavor.
-Do you believe that fire fueled by propane will add a specific, crummy taste to the meat?
Any reply is welcome. Thanks.
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