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What about steam???

 
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Gary
Newbie


Joined: 15 May 2006
Posts: 43
Location: Springfield Mo

PostPosted: Wed Jun 14 06 10:52 am    Post subject: What about steam??? Reply with quote

Ok-, Ill be the first to admit I dont have alot of knowledge on smoke and meat. My Dad always had a pan of water over the coals as he cooked to keep "the meat from drying out" OK I dig this theory but I work in a business now that makes heat radient flooring and snow melting equipment. So could a guy adapt something like that to steam/smoke his grll-bbq smoker and get the best of both worlds???
Positive and negative feedback appreciated-
Gary
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Jeff T
BBQ Super Pro


Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska

PostPosted: Wed Jun 14 06 12:50 pm    Post subject: Reply with quote

Not too sure about getting real high tech with it. But the first thing that popped into my head after reading your post is.... How is your BBQ now?
Like my Dad always told me "if its not broke, don`t fix it" Laughing Lots of ways to add moister to BBQ. Bacon strips, mops etc....
I keep a squirt bottle handy with 50/50 of apple juice and apple cider vinegar and give it squirt now and them if its looking a little dry.
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Gary
Newbie


Joined: 15 May 2006
Posts: 43
Location: Springfield Mo

PostPosted: Fri Jun 16 06 9:58 am    Post subject: Reply with quote

Actually it aint too bad about being too dry. This is not the first time I have heard the apple cider & Jack on this site. I just wondered. I am a machinist and that is close to an engineer (not really) but I do have a tendency to over analize things. You should see the drawings I have of a bottom fired smoker/steam/grill I hope to build. Altho I could go to K-mart and buy a Chinese version cheaper (Dont get me started), It cant hurt to dream. Thanks for the reply
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