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Off The Water
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Getting the itch for a new smoker
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<blockquote data-quote="one100grand" data-source="post: 337814" data-attributes="member: 4189"><p>My plans aren't to make any profit by cooking competitions. It's mostly to get out compete. I love cooking and I love competing, so why not marry the two? </p><p></p><p>I have no problem tending fires and missing sleep overnight - it's all part of the skill involved. </p><p></p><p>Do you have any experience with a water cooker or a gravity fed smoker? As I understand it, the gravity fed units are going to produce similar results to offset stick burners - both are a pretty dry cooking environment. From everything that I have been able to gather about it, it seems like generating bark on either a stick burner or gravity fed is easier, but maintaining moisture is more work on a long cook like brisket. As I also understand it, water smokers are going to keep the environment humid so the moisture content is better, but the bark is harder to generate.</p></blockquote><p></p>
[QUOTE="one100grand, post: 337814, member: 4189"] My plans aren't to make any profit by cooking competitions. It's mostly to get out compete. I love cooking and I love competing, so why not marry the two? I have no problem tending fires and missing sleep overnight - it's all part of the skill involved. Do you have any experience with a water cooker or a gravity fed smoker? As I understand it, the gravity fed units are going to produce similar results to offset stick burners - both are a pretty dry cooking environment. From everything that I have been able to gather about it, it seems like generating bark on either a stick burner or gravity fed is easier, but maintaining moisture is more work on a long cook like brisket. As I also understand it, water smokers are going to keep the environment humid so the moisture content is better, but the bark is harder to generate. [/QUOTE]
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