Obviously, to a certain extent the amount of smoke flavor which develops is dependant on the amount of smoke to which you subject the meat. However, smoke vapors are deposited on the surface of the meat more efficiently if the surface of the meat is moist. Therefore, increasing the humidity of the air in the cooker can aid in the development of the smoke flavor.
This can be done with a drip pan filled with liquid. However, it shouldn’t be necessary to do this in a ceramic cooker since the very nature of cooking in a ceramic cooker is to maintain high levels of moisture in the cooker. Another way of keeping the surface of the meat moist, if needed, is to spray the surface of the meat with water, apple juice, etc.
Post time: Jun-29-2023