Using the #2 as a steamer?

[gregbooras]

Aaron,

How much water did you put in the pan and does the pan seem stable sitting on top of the element?

Thanks Greg

 

[va_rider]

I filled the pan within 1/4" of the top. It's surprisingly stable sitting up there.  I honestly thought I would have to find something to prop up the front to keep it level, but the rear of the pan (towards the back of the box) is actually lower than the unsupported front.

 

[gregbooras]

I filled the pan within 1/4" of the top. It's surprisingly stable sitting up there.  I honestly thought I would have to find something to prop up the front to keep it level, but the rear of the pan (towards the back of the box) is actually lower than the unsupported front.

Great job, this gives us yet another option in our trusty smokers!

Greg

 

[va_rider]

I opened it up to check the water level, and it's holding strong. It's also obvious that it's very effective as a steamer. You can feel and see the effects of the steam on the pastrami, and the walls are coated in a layer of steam.

 

[smokeasaurus]

Sounds like a rousing success  8)

 

[va_rider]

Mmm

 

[BedouinBob]

Nice looking pastrami Aaron! Turned out well!

 

[va_rider]

The only thing I'd do different is maybe put some parchment between the foil and the rack that closed off the box. There was a chemical reaction between the foil and the stainless rack...  But that really didn't cause any issues.

But, I'd say that's a definitive answer as to whether these smokers can be used as steamers.

 

[gregbooras]

Looks tender and juicy!

Greg

 

[DivotMaker]

There was a chemical reaction between the foil and the stainless rack...  But that really didn't cause any issues.

But, I'd say that's a definitive answer as to whether these smokers can be used as steamers.

Curious to know what the "reaction" was!  This has me intrigued... 

I'm glad to see this was a stellar success!  The pastrami looks really good!

 

[va_rider]

There was a chemical reaction between the foil and the stainless rack...  But that really didn't cause any issues.

But, I'd say that's a definitive answer as to whether these smokers can be used as steamers.

Curious to know what the "reaction" was!  This has me intrigued... 

I'm glad to see this was a stellar success!  The pastrami looks really good!

 

[BedouinBob]

Aaron, I think you just should have added a sacrificial anode like they do on ships and you would have been golden. 

 

[va_rider]

Ha! I think parchment will work just fine Bob.

 

[DivotMaker]

Thanks Aaron!  I knew about the electrolysis that happens between aluminum and steel (used to have a bunch of friends with old buses, that had that problem), but it didn't occur to me that could happen so fast - like in your case!  I always thought it was kind of like rust, and took awhile to form.  Very interesting!

 

[va_rider]

Trying a different method for steaming this time...  This pastrami ended up much smaller than I thought it would...  This was around 6#... But it cooked down quite a bit during the smoke.

 

[DivotMaker]

Looks like a good improv, Aaron! 8)

 

[va_rider]

Worked like a champ...  And it only took about an hour and a half. Better than the 5-6 hours it took to steam it in the smoker... Also, I put 4-6 cups of water in the lower pot, so didn't have to refill it at any point.

 

[DivotMaker]

That looks incredible, Aaron!  Looks like you definitely have the pastrami thing down! 8)

 

[DivotMaker]

And it only took about an hour and a half. Better than the 5-6 hours it took to steam it in the smoker... Also, I put 4-6 cups of water in the lower pot, so didn't have to refill it at any point.

How do you know when a smoked pastrami is done steaming?  What's your process from smoker to steamer to table?

 

[va_rider]

It's a weird process...  You smoke to your normal brisket temp... Then refrigerate, then steam to normal brisket temp. For this one, I smoked to 200, then refrigerated, then steamed to 202. The texture difference between smoking and steaming is pretty amazing. It still really has the texture of a brisket until you steam it.  But, steaming it today made it jiggly like a bowl of jello, just like a properly done brisket coming off the smoker.