Not only does the steam evaporate out of the soaked wood chips, my smoker has a water pan just above the wood chip pan. I like to add a 50/50 dilution of apple juice and water. This also evaporates into steam adding another level of juiciness (moisture). It makes for a real "sticky" smoke.texas blues said:HAH!
You just proved my case.
When heated to boiling, water evaporates in the form of steam.
Enjoy your steamed ribs!
Got the acorn by chargriller last year, lowes $300 change of address PO packet lowes coupon brings ya to $275 love mine!SavinaRed said:I have a Big Chief I use allot for salmon. This summer I'm going to get a Big Green Egg or similar Kamado Grill. One of the reasons is for smoking at 200* for 8-12 hours with minimal fuel(wood,coals). And on the flip side they can reach temps of 1000* for searing steaks of making great pizza's.
I might go that route. I had my mind set on a ceramic for heat retention but this might by a good option for me.PrimeTime said:Got the acorn by chargriller last year, lowes $300 change of address PO packet lowes coupon brings ya to $275 love mine!
BBQ at 200 no problem grill at 700 no problem