British BBQ Society Forums

No I didn't use a water pan. It may help. I'm probably a bit too much of a purist these days . I never use a water pan and very rarely foil!

I'm with John on the avoidance of water. I don't believe that it has any positive effect on moisture at all. Remember in a typical slow cook, the moisture comes from within as the collagen in the meat breaks down releasing water which remains within the muscle fibres.

Furthermore, I was discussing with Adie the other night the effects of water on the mailard effect, both of us agreed with John Feeney's assertations that if your cookihng chamber is too moist the caramelisation of meat surface will be negatively impacted.

Steve wrote: Furthermore, I was discussing with Adie the other night the effects of water on the mailard effect, both of us agreed with John Feeney's assertations that if your cookihng chamber is too moist the caramelisation of meat surface will be negatively impacted.

Ah-ha,.....gas theoretically should aid caramelising as its a drier cook. Might be a good idea to base meat with moisure after the mailard effect takes place when using gas - ie look to achieve the mailard effect then soften the surface with moisure at the end

Foiling will have a similar effect. The bark is always softened during foiling. Depends what you're looking for really. Many people would not consider foiling because they like the bark to be firm. Personally I find that a long cook without foil gives a colour that's not to my taste and although bark is great for flavour, I think it can be too chewy if you're not careful.

Like I said before I've eaten great BBQ cooked on gas. Oklahoma Joe's was exactly what I was thinking about. However, one has to remember they are only using gas because it makes more sense for large scale catering use. I'm with Mike P, give me wood or charcoal and wood any day.

I have a Traeger for convenience, and it is very convenient. But also it produces fantastic food. Whether the food that comes off my bullets is better is a matter of taste, it's noticeably different though. I imagine cooking on gas will be noticeably different too.

Even though they're banned in competition, I'd happily cook off against a gasser any day as I reckon I can get better results with charcoal

Maybe I'll stick a propane boiling ring in the bottom of one of my old bullets and do a side by side test

I've designed my smoker so it's available for wood, should the gas system fail me....like the cleanliness and control over temps that gas provides (worried that I won't be able to control wood temps)....... just waiting on the metal worker getting round to making the inner and doors.

All Weather Griller wrote:

Adie, can you describe what way that gas system works?

My stock rant at people at work who come and tell me they have this great new BBQ that has 4 / 6 / 8 burners is..."That's nice. Give me a couple of grand and I'll wheel your cooker out of your kitchen and into your garden for you!"

There's something base line about cooking over charcoal and wood....charcoal for heat and wood for flavour or if I'm not being lazy all wood!

cooked a pork joint yesterday and 1 chunk of hickery (2x2") done the job. Gas definately cuts down on the amount of wood needed.