Water Smokers for the backyard enthusiast is a must for everyone. There is just something magical about
smoking (and I mean meat) in the backyard. I know, I probably have a lot of hippie friends out here in
Colorado that when you say, 'smokin' in the backyard….' they will think of something entirely different
that what I am attempting to say here.
With that said, electric water smokers are fantastic for the backyard griller/smoker to use and use
efficiently. Now you can get propane fired ones, and do not forget about the wood smokers. It is just
that the electric ones are cheaper to operate and guess what: you can put the meat on the smoker and
then after the temperature is correct you can walk away and check on it every so often.
If you really want to get that good smoke flavor, use wood chips (or chunks) which have been soaked in
water near the very source of the fire. I would use wood chunks which are soaked, but then I throw in
maybe some different wood chips (like apple or pecan) that I would have soaked in beer for a different
flavor.
Here is the catch, when the water which is sitting directly above the heat source, begins to boil and
steam, this will rise and then mixed with the alcohol in the beer (which will also tenderize the meat),
well, this will continuously baste the meat for you. This almost takes the place of the 'old days' when
we had to use our spray bottles mixed with beer, apple juice, and barbecue rub. And every so often,
spray it on there.
This continuous basting of the meat will greatly enhance the flavor of whatever it is you are barbecuing.
And the basting will enable the meat to keep most of its original juices instead of drying out.
With this style of smoking, the meat will brown to a very nice carmelized color on the outer skin.
Now you can leave it like that or for the last hour, lightly brush some bbq sauce on it and just let
it to continue to smoke. It is up to you. And then as always, if you have some hot spots, use your
spray bottle, or just put some ice cubes in your water pan to cool it off.
Last word, the temperature of your water smoker is usually a little higher than normally for wood
smoking. Keep it around 210 to 245 degrees and you should be fine. 
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