When to use water and when not to?

[Iowa Smoker]

I was wondering if someone could give me some guidelines on using a water pan? I have read the SECRETS cook book and they aren't very clear on it. Do yo uguys have any recommendations?

[TB]

Hey Iowa. Here's a recent thread: http://www.texasbbqrub.com/phpBB2/viewtopic.php?t=5532&highlight=water+pan

I find the moister contribution is marginal. The benefits from temperature control can be significant.

[bigwheel]

Only use water on brisket and sometimes chicken. Be a gurahnteed loser for ribs. Just my dos centavos of course. Pushed pork dont care. Tri Trips go on the gas grill.

bighweel

[TB]

Iowa
I have a WSM - a water smoker. The thing is, lots and lots of WSM'rs no longer use water but will use sand. Both water and sand have a lot of mass and stabilize temperatures in a pit pretty well. Water does contribute moisture, but it's not a bunch, really. I cook without water when I want to reach higher temperatures and may one day buy a bag o sand. Now, I doesn't know anyone cooking on an offset using sand, but it would do the same thing - help hold down the up-down-up-down temperature swings.

[Steve-O]

I was wondering if someone could give me some guidelines on using a water pan? I have read the SECRETS cook book and they aren't very clear on it. Do yo uguys have any recommendations?

What kind of smoker do you have? Sand will get hotter than water and will change the dynamics of an ECB. But if you have a gator, then go with what BW said.

[kickassbbq]

Ya want moisture? Put all your meats in an aluminum pan. add a little water or beer. Smoke it like that. The last several hours, cover the pan with foil and finish the process. MOISTURE OUT THE YING YANG!!!!
Never saw a difference adding moistre to the smokin' unit.
Smoke On!!!!!!
ed

[C-Town Smoker]

The idea that using water in the pan will create a "steamy" environment is more of a myth than anything. It is used as a heat sink...that's it! Use sand, you don't have to re-fill it during overnight cooks! And don't let anyone tell you about that radiant heat BS...you'll be fine!! :wink:

[1044]

The idea that using water in the pan will create a "steamy" environment is more of a myth than anything. It is used as a heat sink...that's it! Use sand, you don't have to re-fill it during overnight cooks! And don't let anyone tell you about that radiant heat BS...you'll be fine!! :wink:

Radiant heat on a wsm ain't bs, it's a fact.

[kickassbbq]

WSM???
What's that????
I think there is going to be a good going on with this one.
PARTY!!!!!
OK, everybody, let's get it on!!!!!!!!!!
Smoke On!!!!
I Love this site.
ed

[Grumpy Gator]

Radiant heat on a wsm ain't bs, it's a fact.

You're absolutely correct, Mr 1044.

In a WSM that sand will continue to get hotter until you stop applying heat to it. Water is never going to get over 212. Downside to water is you're going to have to refill it. Sure you don't have to refill the sand, and you don't have to clean the pan as often, but it ain't much of a heat sink. All it does is block the heat, until it becomes hot enough, then it radiates it.

[1044]

I burnt a brisket to a crisp first time I used sand. The bottom rack gets HOT!

[bigwheel]

Well guess I have to slightly disagree with this one. Think water do add some moisture to the pit environment which tends to be useful under certain circumstances. For example a large offset pit with not much meat on it does not generate and is typically not designed to capture much humidty from the meat. Think a water boost could come in handy in that scenario. Also additional water makes a lot of difference with hot smoking sausage. The extra moisture of a water pan in the smoker helps them to have a nice soft bite as opposed to being tough like shoe leather. One of the few folks I have known who could cook a passable unwrapped comp brisket on an offset log burner had a built in water pan that held 15 gallons. Think it was there for more than a heat sink but it works good for that too.

bigwheel


The idea that using water in the pan will create a "steamy" environment is more of a myth than anything. It is used as a heat sink...that's it! Use sand, you don't have to re-fill it during overnight cooks! And don't let anyone tell you about that radiant heat BS...you'll be fine!! :wink:

[SCOTT]

I use water to brush my teeth...only when I run outa beer :D
and I use sand when making cement.....but thats just me
Dont use either one and the folks seem to like my BBQ

[bigwheel]

Well you obviously hanging our with retarded folks..such as yourself.

bigwheel


I use water to brush my teeth...only when I run outa beer :D
and I use sand when making cement.....but thats just me
Dont use either one and the folks seem to like my BBQ

[TB]

Well guess I have to slightly disagree with this one. Think water do add some moisture to the pit environment which tends to be useful under certain circumstances. ...bigwheel
A water pan does add moisture to the pit. My WSM evaporates about a half gallon for a normal cook of 8 hours or so. But, considering the amount of air passing through during that period, it's not a lot of moisture.
TB

[Grumpy Gator]

Well you obviously hanging our with retarded folks..such as yourself.

bigwheel




:lol: :lol: :lol:

I sure hope you make it to QFest this year BW...

[smokenjoe]

I agree just ad some beer. the hell with refilling the water pan

[rodeoclown63]

I agree just ad some beer. the hell with refilling the water pan

waste of good beer:twocents:
I use apple juice in my tray, and bourbon in my belly:stirthepot: