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Question
I was wondering, is there a difference that can be noticed between a wet smoke and dry smoke? Brice Mitchell Lacona, Ia Competition Cook Contest Organizer: Frost Buster BBQ Team: Warren County Smoker
Mike Cannon
7/30/2012 02:46:49 pm
Usually you get more flavor from the same amount of wet wood. It smolders instead of burning as quickly.
brice mitchell
8/15/2012 02:58:09 pm
no i mean to have a pool of water that is heated and makes steam as it smoke
Mike S.; KCBS MCBJ &,BBQ-Brethren RJ
7/30/2012 09:17:21 pm
If your question is weather judges can tell if you use dry or moist heat, that is a difficult question to answer, since judges are not sure what method was used. In theory, more moisture the better the smoke penetration and adhesion, but an experience cook would know the right application in either method. Also I don't believe in the theory of moist heat equals moist meat.
Ike, CBJ/KCBS
7/30/2012 11:22:29 pm
Just speaking for myself, I'm really not sure I would be able to tell the difference. Since most of the meat gets some kind of sauce you would have a hard time telling which method was used.
Bob
7/31/2012 01:40:33 am
I don't know if I could tell the difference as a judge with properly cooked meat. But the texture of the meat that is dry or spongy (?) certainly changes the score in ways that sauce can't change.
Doug KCBS Master CBJ / CTC
7/31/2012 03:51:38 am
This is a difficult question. I might be able to tell the difference as with moist heat you shouldn't get as much bark as with dry heat due to the extra moisture. But a lot of teams will wrap their meat in foil once it hits a certain time/temperature/color/cooking point/etc. and add some liquid so that the meat will braise to make it tender and moist. This can also affect the bark. Once cooking is done some will place their meat, still in foil, in a cooler or cambro. Others will take it out of the foil, sauce it, and put it back on the smoker. And I'm sure there are many, many other variations out there.
Jim H - CBJ SBN/KCBS
7/31/2012 07:15:32 am
I think if you were to try meat samples of both "wet smoke" and "dry smoke" side by side, you may be able to tell the difference. But only if you could do that several times in a row with different samples could you ascertain that "wet smoke" definitely tastes different than "dry smoke." Frankly, I doubt that would be the case. There are two many variables in any cook to say one will be detectable over the other.
Ray
7/31/2012 01:17:11 pm
Brice, I don't know if anybody could really tell the difference in the smoke but maybe the texture.
brice mitchell
8/15/2012 03:03:49 pm
i am not sure where that came from i did not know of am frostbuster i am organizing a smoking contest with Southern Iowa Bbq Smokers
Ed KCBS MCBJ
8/1/2012 04:21:21 am
Wet Smoke/Dry Smoke?
Dick-MCBJ/CTC
8/16/2012 03:35:56 am
Brice, If you are reffering to a cooker that has a large pan of water that is heated thereby basicly steaming the meat, my answer is yes,yes and yes. I can very definately taste the difference with pork. It will taste washed out and have little flavor. I am not reffering to a cooker that has a smaller water pan only to the cookers that the water pan almost completely covers the heat source. We have some whole hog cookers who also use this method and the entire hog lacks flavor. I believe the water prevents the natural wood smoke and flavor from reaching the meat. I also think many judges have also had "water steamed" pork and score it down on taste without knowing why it lacked taste. Comments are closed.
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