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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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I read the earlier post about the Kingfisher smoker which implemented a
side pocket of water, ostensibly to keep the food moist. I understand the premise of that and have replicated it with pouring the coals around a throw-away baking tin full of water, so the basin is directly beneath the meat to be grilled. Obviously one needs to replenish the water. I got this from a reputable grilling text, but I've read other texts that suggest water evaporates too rapidly to permeate the food, and I can imagine that happening too. Unfortunately there was no control for this experiment: we were grilling a brined turkey. The brining caused it to retain its own moisture so I have no idea if the basin was useful at all. Any opinions? - XN |
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