I used a HUMIDIFIER on my PELLET GRILL and THIS happened!
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- Опубликовано: 26 авг 2023
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Get the MAVERICK 1250 and SMOKE CAGE from Pitts & Spitts here: bit.ly/3sryIcO
As Steve's dad I'm going to be bias. He is hardworking and humble so I'm going to encourage more sharing and comments this week ,Why ? His channel is close to a major milestone of 100,000 subcribers. He will be a Silver creator . Very proud of him.
Your son deserves more subscribers. His content has much higher value than what many with larger numbers are putting out. This is far better than the "hey look at the marbling on this $200 steak" videos.
Thanks Dad!
Steve is awesome. I get excited every time I get a notification that he has a new video out. He is relentless on producing the best bbq. I have learned so much from him and have taken some of his techniques and apply it regularly to my bbq. He is the hardest working guy on RUclips.
Thanks for the video.
I have been experimenting this lately as well. More so for smoking sausages, but have used this with a brisket and other cooks.
You may want to look at 'reptile humidifiers'. They come with a small diameter hose that can easily be ported into a probe port or a smaller hole drilled in the side of the smoker. They have a variable supply of humidity as opposed to just low and high.
Look forward to more tests like this one. I think having a moist cooking environment makes for a more even cook temperature as well
No many BBQ recipes include an angle grinder and a dryer hose - another interesting experiment! :)
Love this type of video, learned a lot about how humidity affects the cooking process!!
Glad you enjoyed it!
sorry I still don't get what is going on about wet bulb temperature and how that affects when the stall happens. I thought meat stalls only at a certain temperature such as 165F to break down certain things in meat only at that temperature or higher.
And the practical action step here is to add as much humidity inside the smoker as possible to fix the problem and create a more moist product?
I found this video because I've been noticing my bbq way too dry coming out of a Weber Smokey Mountain 18". I include water pan with no water. I have the top damper fully open. I'm considering injections to increase moisture. I already spritz after bark sets. I'm also considering closing top vent some to keep in more steam. But will decreased airflow reduce impact of smoke flavor on meat?
I feel like because smoking is low and slow, it's almost sous vide in a smoker box. And the goal of the product is very much like SV.
As a bbq lover and content maker I've thought about sealing a water pan and leaving a line of small holes in the top to change how the water evaporates and keeping it closer to the heat source. Just my thoughts
I really like your way of thinking of outside the box. Keep experimenting .I think your on to something with this moisture in the cook chamber .It could potentially be a game changer. If only you could find a way to add more moisture to the pellets.
That would be a game changer!
Curious the wet bulb temp difference compared to a pan of water in the cooking chamber.
Great question! I'll measure it
I feel like it would be a great drinking game to take a shot everytime you said wet bulb haha. Good stuff Steve! 🍻
Only if you'd create a reaction video and taking rum shots on "wet bulb" cues. 😁🍻
Wet bulb!
@@CoolJay77 LOL
Where TF is this "Biggest BBQ Secret" video???? 😂😂😂 Looking forward to another quality video! Great job! I'd like to see a new music video in that one 😂
Ordered my Maverick 1250 3 months ago! Hopefully it’s worth the wait, I’m super excited
We need to get you an industrial strength steam injector!
Very interesting. I can’t believe you just decided let’s cut a big hole in my very expensive pellet grill. But that’s why I watch all your videos!!
Thanks man!
Hes dedicated
I would love to see you take on a grilling series. Particularly how to improve public available grills that they have at parks, campgrounds, and beaches.
🍺Interesting! Thanks for the inspiration.
good vid dood!!
Another great vid! How about using a longer and wider water pan which would create more steam? Perhaps a pan that is not as deep as what you are using? You may have to add water to the pan more frequently as the water evaporates. It would take less heat to create steam in a pan I am referring to above. Thanks for sharing your brilliant ideas!
Can you compare wetbulb between different styles of cookers, I would like to see a Weber smokey mountain cooker vs pellet and offset
Got an experiment for you if you care to give it a try. I've been planning to try it myself. Propping a brisket up on about a 45 degree angle during the cook, to prevent pooling of liquid on the top side. I would think that this should lend it self pretty well to offset smokers sinc you can just angle the fat side toward the fire and in theory, protect the lean meat side a little more. Obviously you would go back to flat once it is wrapped.
Wonder how much simply adding more water trays will do.
Did it tasty smokier? Or have a better bark?
Is this recommended in southern states in the summer 😅?
Definitely in Colorado where the humidity is near zero this might help. Definitely the steam would help I bet.
I'd been waiting for this video. Was there any difference in smoke flavor as well?
Not a marked difference
Ash + water + iron = speed rust. The hole in your chamber will be only part of the problem.
Any ideas on how to do this on a traeger ironwood 650?
I would imagine it would be similar. The air intake is in a similar location in many grills, right under the hopper. Just check your pellets after cooking to ensure the moist air isn't getting into the hopper.
Video Idea--- How much does opening and closing lid affect the cook on pellet smoker?
There is the old saying "If your looking you aint cooking" but yet it seems EVERYONE is opening constantly becuase of spritzing or for video. I have always wondered how much opening the lid affects temp and how the pellet grill recovers back to temp.
There are much more efficient humidifiers out there than steam humidifiers, maybe try out AC Infinity's new humidifier, it should work well for this
You should be able to inject a significantly larger amount of water vapor using much less energy with a high pressure atomizing humidifier. These are more for commercial and industrial application so I don't know what an all-in-one system would cost you. You could go start with a low pressure atomizer instead, like what greenhouses use. What I don't know is how much it would cool off your air temps if you are just using cold tap water and how effectively you could combat that with a hotter fire.
Nice vid.
Could you recover my memory? I know you ones did an Oklahoma Joe with a smoke collector mod compared to a smoker with a dedicated smoke collector. If we're only comparing smoke (not insulation because of the thickness of the metal), how does it compare?
Just a thought... is there enough heat on the diffuser over the fire pot to maybe introduce a drop of water every couple of seconds to steam off. Might be easier to have some sort of dripping tube. And you would not be at risk of messing with the electronics. Just a idea. Any way keep up the good work. You have definitely became one of my favorite channels.
I'm liking that shirt Steve!
So u buy 4 of those ceramic steam maker. Put it inside a bucket, put a pc fan on it. Float the steam makers on some platform and fill the bucket with water. Boom, EXTREME amount of steam
ruclips.net/video/7wtGkqTlYb8/видео.html&ab_channel=DUOKAIDehumidifierHumidifier
Yeah I’d like to see the data on using a water pan vs not. Especially in a WSM type smoker.
What kind of data? Humidity?
@@SmokeTrailsBBQ same type of data, wet bulb etc…
apparently lots of people on YT with a WSM dont even need water in their pans. I'd like to know as well as my wsm cooks come out rather dry and I already feel the need to add more moisture regardless of learning about wet bulb temps from this video.
Thought about adding some essential oils to the humidifier?
No one is going to comment on how he just cut a hole in his $2500 smoker for a experiment! Keep that cut out piece and have a shop fab you a fitting to connect
Definitely not worth it. I have the same pit. The experiment on a WSM would be much easier. The water pan on my WSM make SOOOOO much steam. The lid and barrel is always dripping in water whenever I use water in the pan. That’s way more steam than I can say for a water pan in a pellet grill (which I use all the time too).
I’m curious why you didn’t use the smoke cage from P&S?
How did you math the moisture percentage? Was 5% or 3%?
3 percentage point difference. One had 62% of it's initial weight and one had 65% of it's initial weight so 65-62/62*100= 5% increase in retained weight %.
lol unless your steam cleaner is hooked up to a 240v dryer circuit it is definitely not pulling 2500 watts.
That’s what Franklin bbq does saw it in a workers video years back
does what, have a tube running into their large smokers to add steam?
i smoked my porkbutt yesterday, its a "shame" i have to try this with a slab of ribs.
what is up with your "Get the MAVERICK 1250...."link???
I am more amazed that you cut that hole in the body. Damn. I would have just drilled a probe hole at most and used that.
Yea same, I’ve heard about alcohol abuse but damnit man bbq pit abuse?
Ok... with saltwater???
I think you have skipped over the most obvious video.
Are we using the wrong gauge of Temperature on our smokers?
You are going to put Tel-Tru out of business.
Obviously wet bulb temperature is a much more accurate gauge for smoking meat. Well done!!
Smoking brikset at "250°f" isn't actually 250 depending on the humidity in and outside your smoker.
How much does it vary?
Is humidity just as important as temp?
If so, what level? For how long? And at what stage of the cook? At the start? At the end?
This is a whole series.
@@joshwilkinson9350 this is an interesting discussion to me. I have fan-controlled sensors in my WSM18. So the grill grate sensor reading 250 isn't actually 250 - is it higher or lower? The sensor doesnt take humidity into account so with any presence of humidity, which there should be a least a little, that means actual temp is higher than 250?
FWIW a lot of YTers with WSMs dont even put water in their water pans.
And also, how does humidity affect what temperature the meat goes into stall? I thought meat only stalls at a certain temp to break down certain cuts of meat.
Are you wearing makeup?
Lol no