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Unread 09-24-2013, 04:20 PM   #28
Wandering around with a bag of matchlight, looking for a match.
Join Date: 09-22-13
Location: Long Beach, CA
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It depends...

For pork butt I use a large water pan with water. I believe that keeping humidity level up and temperature stable results in more uniform temperature rise in the meat (Without a stall). (I have no idea whether this makes a better product) It also seems to make it easy to go 7+ hours without touching the smoker. Pork on one or both grates.

For whole large poultry (capon or turkey) I use the pan dry to block radiant heat, but generally only use the top grate.

For ribs I use a dry water pan if just cooking on the top grate, wet pan if using both grates.

For smaller poultry or beef roasts I don't use any water pan, but only cook on the top grate.
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