To Spritz or not to Spritz

[zueth]

I jsut recently acquired a GMG DB and before always smoked on a Bradley and because of that i never spritzed because I didn't want to lose the heat in the cabinet everytime I opened the door.  But now with the pellet grill heat recovery is not as big of a deal.  So the question is shoudld I start to spritz or just keep smoking/cooking as I have in the past? am I missing out on flavor/mouisture I could be adding?

[TentHunteR]

I jsut recently acquired a GMG DB and before always smoked on a Bradley and because of that i never spritzed because I didn't want to lose the heat in the cabinet everytime I opened the door.  But now with the pellet grill heat recovery is not as big of a deal.  So the question is shoudld I start to spritz or just keep smoking/cooking as I have in the past? am I missing out on flavor/mouisture I could be adding?

Personally I think that holds true with any cooker.  Open the lid; you loose heat.  I've tried spritzing/moping and think it's okay at best.  I never saw any benefit of added moisture, and it always seemed to extend the cook from loosing heat ever time I opened the lid.   

If you like a super shiny glaze, then there's benefit of spritzing with apple juice, otherwise I say forego the spritz and stick to how you're used to doing ribs.

[Big Dawg]

I'm a spritzer myself, so you know my recommendation will be.





BD

[KJRsmoker]

I don't spritz as I don't think it actually helps keep the meat moist.

[Kona]

Here's an article to read on the subject, I don't personally spray myself.

https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-basting-mopping-and-spritzing

[HighOnSmoke]

I'm a spritzer myself, so you know my recommendation will be.





BD

I am also a spritzer. I spritz only after the first 1.5 hours if the meat is starting to look dry. After that it is every 45 minutes to an hour. This works for me but your mileage may vary.

[Michigan0626]

Here's an article to read on the subject, I don't personally spray myself.

https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-basting-mopping-and-spritzing

love that site

[smokeasaurus]

I do not spritz. You are losing heat from your smoker and you are cooling the surface of your meat every time you spritz. I just don't see the benefits.........but that is me, like Mike said, your mileage may vary.

Try doing two slabs of ribs and spritzing one and not the other, bet there is no difference...............

[Michigan0626]

What about spritzing every 15 minutes for the first hour, hour and a half of a long cook since smoke sticks to cold wet meat; then let it ride for the last 12-15 hours.

[HighOnSmoke]

What about spritzing every 15 minutes for the first hour, hour and a half of a long cook since smoke sticks to cold wet meat; then let it ride for the last 12-15 hours.

The only problem I see with that is that your seasoning may get washed away if you spritz too soon. That is why I wait until I see the surface of the meat start to dry out, then spritz.

[Michigan0626]

True.

[rwalters]

I'm a spritzer myself, so you know my recommendation will be.





BD

I am also a spritzer. I spritz only after the first 1.5 hours if the meat is starting to look dry. After that it is every 45 minutes to an hour. This works for me but your mileage may vary.

This is my method as well. Works great!

[zueth]

I do not spritz. You are losing heat from your smoker and you are cooling the surface of your meat every time you spritz. I just don't see the benefits.........but that is me, like Mike said, your mileage may vary.

Try doing two slabs of ribs and spritzing one and not the other, bet there is no difference...............

What was the result?