Great job. Profesdional kitchens use something like this for their cooking. They're called combi ovens. Ive never seen the application applied to BBQ tho. Brilliant!
You should try putting smoking chips in the water in the pans, I put some in a propane grill once and got a good smoke flavor on new York strips, when I tried in on a charcoal grill, I used jack Daniels chips with mesquite charcoal and got an interesting combo flavor
Now THIS was the experiment I was searching for.. I have a gravity 980 that I think will benefit from the steam method.. and as I was watching ur video I thought "" I could probably plug it in the probe hole "".. and sure enough u mentioned the probe hole. Hehe.. moisture would collect at the bottom but the design of the 980 will allow it to flow out and away.. no auger involved.. thanks again for your hard work.. keep on keepin awwn.
Been doing testing on my pellet grill and I have found that no water pan or any added humidity until the wrap gets you better bark. I'm not a rib guy strictly brisket and pork shoulder tip.
Be careful, because i used to do the same with my pitboss vertical smoker until my last cook, where the fire reached my hooper and made a big fire hazard, but thankfully the smoker is still working
Thanks Steve. I basically don't like to wrap my ribs, so I have tried all kinds of things from double indirect cooking to hanging way above the coals. I have found nothing that works better than wrapping period. Glad you verified my results. PS, I was ready to try the steam cleaner. 😂
I seem to struggle with ribs, the family always loves them but I can't help but think I could do better. Maybe some sort of extra moisture is the missing key. Anyway, thanks again for another great video. Keep up the good work.
Depends. On shorter cooks with extremely high humidity it might but on longer unwrapped cooks I haven't had an issue. It actually helps with smoke flavor, bark formation and fat rendering.
Your behind the times on this one, at least with me. I have tried this and to me it is no different than spritz or water pan. Yes I said water pan! I have a vertical pellet smoker with a convection fan. Having a water pan does make a big difference. I do not wrap my briskets or rib during the cook only during the rest period
@@SmokeTrailsBBQ i basically did it the same way you did but I had the spray nozzle at the top spraying down with a pan on the bottom. Moisture did pool up on the brisket so I did have to tip it often. Final result came out like a brisket wrapped in tinfoil
I'm big on water pans..lol I turned a grill the size of the fire box into a offset for a clip with a simple water pan.. I like your recent content so I figure I'd offer my two cents from a smaller channel
Been thinking about water / steam injection for a long time now, my initial idea was to zigzag some small copper tubing across the back is the smoker like a heat exchanger and then use a atomising spray head but before that attach a pressure relief valve so as the water in the copper tube heats up so does the pressure and when it gets to the correct pressure it will release into the smoker as a very fine spray and at the same time because of physics it will suck up the next lot of water ready to be heated, obviously you need a one way valve at the beginning to stop the water from being pushed out the wrong way, but I think I’ll work no electric or moving parts, what do think ?
@AlinNZ some others have mentioned the copper tubing idea as well. Only issue is it takes alot of energy for the fire to heat it and will have a temp supressing effect but it should work if built well. Only way to know is to build it!
Yeah I thought that too and I guess you would need a heat jacket to insulate it as well, I sold my Traeger and bought a Yoder so not really keen on drilling holes in it ………… just yet anyway 😉 keep up the good work Steve 😊👍🏻
@@SmokeTrailsBBQ could you strain any broth and then do a 50/50 mix with water? I know clogging is an issue, but surely there's a good video gag there 😂
@misinformationwithrandy I could try it. But they even have issues with regular water from the tap. Calcium build up. Minerals. Hard water etc. They need to be descaled with vinegar every so often unless using distilled water.
Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F
Great job. Profesdional kitchens use something like this for their cooking. They're called combi ovens. Ive never seen the application applied to BBQ tho. Brilliant!
This is the funniest bbq channel on RUclips
Really enjoying all these experiments. Thanks for your videos and keep on smokin!
Thank you! Happy smokin!
You should try putting smoking chips in the water in the pans, I put some in a propane grill once and got a good smoke flavor on new York strips, when I tried in on a charcoal grill, I used jack Daniels chips with mesquite charcoal and got an interesting combo flavor
Now THIS was the experiment I was searching for.. I have a gravity 980 that I think will benefit from the steam method.. and as I was watching ur video I thought "" I could probably plug it in the probe hole "".. and sure enough u mentioned the probe hole. Hehe.. moisture would collect at the bottom but the design of the 980 will allow it to flow out and away.. no auger involved.. thanks again for your hard work.. keep on keepin awwn.
Is that a masterbuilt? I just got one
Oh the chargriller, I just got a masterbuilt gravity
I've heard good things on both.. basically the same concept. Maybe more experiments are in order.. hmmm 🤔
Definitely need to see a pellet grill steam injected brisket!
Fantastic!
Thank you! Cheers!
Been doing testing on my pellet grill and I have found that no water pan or any added humidity until the wrap gets you better bark.
I'm not a rib guy strictly brisket and pork shoulder tip.
I'm also not a huge rib guy. Whenever I cook them I just wish it was a brisket haha
@@SmokeTrailsBBQ lol right my wife loves them. But I'm just like they are ok. But the work to reward ratio is high.
Be careful, because i used to do the same with my pitboss vertical smoker until my last cook, where the fire reached my hooper and made a big fire hazard, but thankfully the smoker is still working
@@ad_c1821 not sure what you are warning against. Why would humidity cause a fire?
Thanks Steve. I basically don't like to wrap my ribs, so I have tried all kinds of things from double indirect cooking to hanging way above the coals. I have found nothing that works better than wrapping period. Glad you verified my results. PS, I was ready to try the steam cleaner. 😂
Let me know how that goes. I wonder with the steam that you won’t even need spritzing every 20 minutes, no need to open the lid to drop temp and RH
I now know what wet bulb temp means and why it’s significant! Thanks!
The Mad Engineering BBQ. Helping us on our quest to save time and money on foil!
Another great video and very educational! Thanks for all of your video's !
Nice knife I can tell it a real Japanese Blue steel knife. Not those cheap Dalsong knock offs.
Yea it's Japanese
I would totally try this. Thanks.
Do you have a bbq sauce recipe video?
I seem to struggle with ribs, the family always loves them but I can't help but think I could do better.
Maybe some sort of extra moisture is the missing key.
Anyway, thanks again for another great video.
Keep up the good work.
Kid steals the show
How do you get that Deep wood smoky flavor.
From pellets?.
BBQ Comes out with good flavor and color but no wood smoke flavor. I cook low and slow.
Gave me a flashback to Home Improvement with Tim Allen when you grunted with your son 😊
I will say you making BBQing and Smoking very exciting. Thank you
Where do we get wet bulb thermometer for a smoker?
You have to make your own. It's just any remote probe inserted in a sponge or cotton shoelace wicking water from a resevoir
Jeremy Y claims the extra humidity prevents crispy bark, but you don't seem to have the same issue?
Depends. On shorter cooks with extremely high humidity it might but on longer unwrapped cooks I haven't had an issue. It actually helps with smoke flavor, bark formation and fat rendering.
Great video. Is it worth trying the same experiment on brisket?
Yes, absolutely
Your behind the times on this one, at least with me. I have tried this and to me it is no different than spritz or water pan. Yes I said water pan! I have a vertical pellet smoker with a convection fan. Having a water pan does make a big difference. I do not wrap my briskets or rib during the cook only during the rest period
You tried steam injection with a steam cleaner? What kind of meat and how'd it turn out?
@@SmokeTrailsBBQ i basically did it the same way you did but I had the spray nozzle at the top spraying down with a pan on the bottom. Moisture did pool up on the brisket so I did have to tip it often. Final result came out like a brisket wrapped in tinfoil
@@waldos9001 that's amazing. Did it cook any faster than normal?
@@SmokeTrailsBBQ It did seam to cook a little quicker but not much If I remember right. I’ll try to find my notes on it
Steam injection for the win - again!
I already have a pretty good idea but the thumbnail got me and here I am.
Me thinks a covered water pan with a few holes would alow a nice slow steam. Might even do it myself
It will help a bit. Any way you can add moisture
I'm big on water pans..lol I turned a grill the size of the fire box into a offset for a clip with a simple water pan.. I like your recent content so I figure I'd offer my two cents from a smaller channel
As a matter of fact, I often smoke ribs unwrapped, I can now see how the steamer will be a plus.
I've heard of alot of people doing it, I've just never had good results unwrapped in an offset or pellet grill.
Cool experiment. I disagree with the wasting of meat though! You could've broke it down into like a stew
Hey can you confirm if the steamer is running the whole time or is it pulsing every 5 minutes or so ?
Whole time in this vid but I do have a timer
Been thinking about water / steam injection for a long time now, my initial idea was to zigzag some small copper tubing across the back is the smoker like a heat exchanger and then use a atomising spray head but before that attach a pressure relief valve so as the water in the copper tube heats up so does the pressure and when it gets to the correct pressure it will release into the smoker as a very fine spray and at the same time because of physics it will suck up the next lot of water ready to be heated, obviously you need a one way valve at the beginning to stop the water from being pushed out the wrong way, but I think I’ll work no electric or moving parts, what do think ?
@AlinNZ some others have mentioned the copper tubing idea as well. Only issue is it takes alot of energy for the fire to heat it and will have a temp supressing effect but it should work if built well. Only way to know is to build it!
Yeah I thought that too and I guess you would need a heat jacket to insulate it as well, I sold my Traeger and bought a Yoder so not really keen on drilling holes in it ………… just yet anyway 😉 keep up the good work Steve 😊👍🏻
Love the experiments but will keep to wrapping for now.
how about smoking a completely frozen brisket?
I don’t wrap my ribs 6 hours 200° sprits generously 50/50 water apple cider vinegar every 30 minutes bottom rack. Come out perfect for me
Can you use beef broth in the steam mixture?
Not with this steamer. It needs pure water
@@SmokeTrailsBBQ could you strain any broth and then do a 50/50 mix with water? I know clogging is an issue, but surely there's a good video gag there 😂
@misinformationwithrandy I could try it. But they even have issues with regular water from the tap. Calcium build up. Minerals. Hard water etc. They need to be descaled with vinegar every so often unless using distilled water.
I'd love for you to steam with stock, broth, and aromatics in the steamer and water pans.
That prob won’t do much imo
My pellet grill is good for steaks but its absolute ass for smoking
I think youbare on to something. You need to. Invent a real bbq steamer. I would love to cook my ribs without wrapping them.
First again
can't respect the throwing away ribs part, regardless of if they weren't juicy enough for ya.
Nice experiment. thanks