Preventing your meat from drying out while barbecuing, grilling or smoking is a major challenge. Using this spray can be a good solution for preventing dry, tough beef, pork and game meat.

How Does Spraying Work?

When meat cooks, its internal temperature rises and moisture is driven to the surface. The surface therefore becomes hotter than the core, leading to evaporation. This evaporation process is essential for cooking the meat, but it also causes moisture loss. Spraying meat does not immediately keep it juicier, but it cools the surface enough to slow evaporation so that the juices remain more in the meat. In addition, using a spray bottle offers the opportunity to add extra flavor and texture by spraying, for example, apple juice or soy sauce.

When and How Often to Spray?

Spray the meat approximately every 30 minutes once the internal temperature rises above 250°F. Spraying too early or too often can slow down the cooking process. When smoking, it is sufficient to spray once an hour to avoid opening the lid too often, causing the heat to escape.

What to Use in the Sprayer?

Water is not the best choice because it evaporates quickly and has little effect on taste and texture. Instead, you can use liquids such as beer, cider, apple cider vinegar, or a mix of water and olive oil.

The sprayer is made of stainless steel and has a capacity of 350 ml. Clean the bottle after use to work hygienically and to extend the life of the bottle.