BBQ Spray/Mop

[BRam03]

Hey guys, wondering who here sprays/mop their Q while smokin?

So why do you don’t to spray/mop, and if you do what do you use?

I use:

2 parts apple juice
1 part Apple Cider Vinegar
1/2 part Maple Syrup or Honey
1/4 Part Hot Sauce (I use franks)

I use to every 30 min or so to keep everything from drying out...

[CaptJack]

my mop sauce is usually:
apple cider vinegar, beer, some kind of oil or butter, sometimes honey, & some spices

I have one of those "chain" BBQ mops. it works GOOD

and a little Walmart/cheap aluminum 1qt sauce pot that picks up just the right amount of heat from sitting on the lid of which ever cooker I'm cooking on.

[Boots]

Very controversial subject on the Forum, with equals sides of disagreement, but a little less controversial than foiling or saucing.

I have migrated over the years from a true mopper to being a squirter, the fine spray does not tend to wash off the rub. Like a hard apple cider based mop for pigs, peach nectar for chickens is the current experiment, and for beef, its a melted butter, whiskey, maple syrup concoction.

[BluDawg]

I'm not a janitor mops don't fit my hand Capt Jack I wish that Big PK was on my back porch

[3 star redneck]

Very controversial subject on the Forum, with equals sides of disagreement, but a little less controversial than foiling or saucing.

I have migrated over the years from a true mopper to being a squirter, the fine spray does not tend to wash off the rub. Like a hard apple cider based mop for pigs, peach nectar for chickens is the current experiment, and for beef, its a melted butter, whiskey, maple syrup concoction.

Seriously????......you could have kept that to yourself......this is a clean forum.....

[CaptJack]

I'm not a janitor mops don't fit my hand

"Capt Jack I wish that Big PK was on my back porch"

that's actually a 70s Char-Broil
it's corners are more square than the PK
and it's hinged on the back instead of the left end





here's some country ribs I mopped 3 or 4 times in the 2 hour cook

[Boots]

Very controversial subject on the Forum, with equals sides of disagreement, but a little less controversial than foiling or saucing.

I have migrated over the years from a true mopper to being a squirter, the fine spray does not tend to wash off the rub. Like a hard apple cider based mop for pigs, peach nectar for chickens is the current experiment, and for beef, its a melted butter, whiskey, maple syrup concoction.

Seriously????......you could have kept that to yourself......this is a clean forum.....

You wanted I should say sprayer instead?

Compared to all the comments around Gator naming the chicken rub, I thought I was keepin' it PG rated.

Maybe I just start saying I am a douser instead.

[3 star redneck]

Very controversial subject on the Forum, with equals sides of disagreement, but a little less controversial than foiling or saucing.

I have migrated over the years from a true mopper to being a squirter, the fine spray does not tend to wash off the rub. Like a hard apple cider based mop for pigs, peach nectar for chickens is the current experiment, and for beef, its a melted butter, whiskey, maple syrup concoction.

Seriously????......you could have kept that to yourself......this is a clean forum.....

You wanted I should say sprayer instead?

Compared to all the comments around Gator naming the chicken rub, I thought I was keepin' it PG rated.

Maybe I just start saying I am a douser instead.

..Ok you win......

[PITPIG4151]

I use a mister. Half Apple cider vinager and half apple juice. However I have an old Cowboy friend of mine that makes his mop sauce on the stove then takes it outside and cooks with it using a mop brush. That mans Q is above and beyond that of anything Ive ever had. He gaurds the mop recipe carefully. I dare not ask but he must be doing other things because a mop only I wouldnt think could make Q taste like that. I call his cooking crack because I swear he uses it to keep us coming back.