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the water keeps the peppers moist with out the water thay would dry out the choking down or opening the door is up to you with the door open the faster they will tend to cook more air equals more flame wich equals more heat . door closed less heat more smokey flavor and takes longer to cook
Soak the hardwood chips in water and place in the metal tray. Place the tray on the briquets. The result is smoke without fire and longer lasting wood chips. Happy grilling.
I'm answering this specifically for the Australian-made Wild Country deluxe smoker which comes with two spirit burner trays. i.e. NOT with gas fittings, thermometers, or anything else.
I too have one, and it was also missing any instructions.
I suggest the following: 1. Preparation of fish for smoking. * scale the fish as required * either fillet or split fish, along dorsal line and clean (skin on, head and tail removed) * make sure it is dry, e.g. using paper towels * spinkle liberally with mix of salt, sugar and oil or fat * refridgerate until ready
2. Assembly for of deluxe smoker for use. * fill the main tray with two handfulls of sawdust/wood chips for smoking to depth of a few millimeters. * place the (flat) drip tray on top of the sawdust, feet down * place the larger of the two racks on the drip tray * place the first fillet on this, skin down * balance the 2nd rack on top of the first * place the second fillet on this one, again skin down * put the lid on the main tray
3. Smoking: * prepare the burners, by mostly filling them with white spirits or methylated spirits, and positioning inside the rectangular black burner stand. * light the burners * put the closed smoker containing fish on top of the burners * check fish is cooked through after about 15 minutes * leave it while the fuel burns out (might take 15-20 minutes - you can also leave it there closed until it cools down) * carefully remove smoking racks with fish
(PS. Or cheat like I do by simply placing the whole smoker on top of a gas BBQ and don't bother with the spirit burners)
According to Masterbuilt, you should use water all the time. It pan should be filled the the lines indicated on the pan, prior to turning the smoker ON.
Hope this helped you and thanks for choosing FixYa.
If you don't have the wood chip tray, you're sitting dead in water, at this point. The wood chip tray goes above the burner, below the water pan. If this is a brand new, just purchased smoker. Go back to where you purchased it or call the number in Owner's Manual for "Parts missing". If it's not brand new, you can purchase a smoker tray from Masterbuilt Customer Service 1.800.489.1581
After soaking the chips in water, they should be placed on the wood chip tray, above the burner, but below the water pan.If you're using the water pan.
No, the pre-soaked wood chips go at the bottom of the smoker (usually on the wood chip tray) on top of the heat source.. The water adds moisture to what ever you're smoking. It doesn't need a lot of water though.
Ah yes, the joys of learning to how to smoke food. I love smoked food and I have built my own smoker. You will really enjoy it once you learn the in's and out's. Many web forums available to you to learn from also.
Your answer is, you use a water pan in a smoker to keep moisture in the cook chamber. Low and slow is the key. Low temperatures for a long period of time. Ideally, 225 is a good temp. You can fill the water tray with 2/3 water and/or any marinate mix you wish to impart into the meat. I usually just fill 2/3 with water and then pour in whatever marinate I have left also. Keep an eye on your water pan and refill as necessary during your cook. Good luck and good eating.
first, a charcoal fire in bottom tray, then a pan filled with hot (boiled) water above it, then the meat on top tray, then keep lid on a long time (hours) without peeking and remember to keep charcoal topped off. you should also soak hardwood hickory sticks in water for a day or 2 and wrap in aluminum foil with small holes punched through and place on top of charcoal to provide smoke. usually a large chicken is done in about 4 hours.
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