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I ain't no lab expert but.........


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Posted by Salmon on August 02, 2013 at 16:50:00:

In Reply to: Re: Cooking with steam posted by Charles in SC on August 02, 2013 at 11:03:11:

I first started cooking bbq in the late 60's. I have owned, cooked on and competeted on three Good-Ones, two Backwoods and 5 Weber Smokey Mountains......so I ain't no stranger to water smokers. I did think however that he said steam cookers, which I am familiar with.

With that said, let me say this, aside from what I mentioned ealier about steam not keeping the meat moist it also adds, depending on the size of what you are cooking, a significant amout of time to your cook. So as not to sound like a lab expert I will forgo how and why there is the added cook time, but it is very very simple science. I've cooked a chit ton of bbq in my lifetime and have experimented and kept notes. Still cook several times a week (cept in foul weather)....

But I do what to know why you think that steam keeps the meat moist on the inside...I think you just pulled that one out of your hat...

Rick


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