500ml BBQ Spritz Spray Bottle Fine Mist & Jet Sprays. Food Safe plastic!

Dual Spray 500ml PET Food Safe plastic Spritz Spray Bottle. (Bunnings plastic spray bottles are not Food Safe!)
Twist Spray Head from Off to select Jet spray or Fine Mist. If you squeeze hard with the Jet setting you get a long Fine Mist spray, squeezing soft creates a thin jet squirt. Spin close the Sprayer to the X setting when not in use, to prevent leakage.
$10+gst. 100g shipping weight.
Our preferred Spritzing liquid is any Pickle Juice, as it tenderizes meats and amplifies their flavour.
Also order our Medium Stainless Steel & Strainers Set to strain Marinades or Pickle Juice for the Spray jet.

Spray your meat when loading the Smoker, then at 30 or 60 min intervals. Serious BBQ Competitors spray a fine mist as a final flavour boost just before turn-ins, to get high flavour scores, and to even Win Comps.

Spritzing meats with Pickle Juices moistens and tenderizes thin meats like Ribs, Chicken, Wings, Turkey, Burgers, Sausages etc, but larger meats like Brisket, Pork, or Roasts, need to be injected to make the meat juicy and tender all the way through. Inject with MOIST MEAT BOMB and water or your favourite Brine.
The traditional U.S. vinegar Mopping of large animals on cotton plantation spits, and on BBQ smoked meats, worked as a tenderiser, antimicrobial agent and insect repellent.

PET plastic, or polyethylene terephthalate, is a strong, lightweight, and recyclable thermoplastic known for its good barrier properties against moisture and gases. It’s also transparent and shatter-resistant, making it a popular choice for beverage bottles and food packaging. Additionally, PET exhibits good chemical resistance, particularly to acids, and is approved for food contact by regulatory agencies.

What does spritzing really do?  (see our Blog Page for more)

Spraying a fine mist of flavoured Spritz solution moistens your meats surface to help smoke stick to it, the smoke is then absorbed into your meats. The Rub seasonings get wet and are pulled down into the meat as it is heats up and relaxes, this increases the depth & colour of your Smoke Ring, and draws the concentrated surface Rub flavours deep down into the meat.

Spray meats as you place them in the Smoker, then every 30-60 mins. Do a fine spray mist, as a heavy spray will rinse the Rub off.