Apple Juice in the water pan...

S

Smoker

Guest
Has anyone tried using apple juice (or anything other fluid) instead of water in the water pan?
 
I've only used water but I have seen some discussion of it here. From what I personally gathered, it's about 50/50 as to whether there is a significant increase in flavor imparted by having anything other than water in the pan.
 
Water and beer. It works as a great excuse when my wife asks why I'm getting beer out of the ice box so early in the morning!
 
nmayeux said:
Water and beer. It works as a great excuse when my wife asks why I'm getting beer out of the ice box so early in the morning!
Click to expand...

The best and highest use for beer or wine in the water pan. Best recipe is one that calls for a HALF-can of beer every half-hour, starting early in the cook. We of course have to properly dispose of the other half-can before it goes bad:eek:
 
I just used apple juice in the water pan a few weeks back for the first time. I always used water mainly out of convenience as it was one less thing I needed to be sure to buy. The brisket and ribs turned out pretty good but I can't honestly say it had a noticeable effect on the BBQ. I often use apple juice in the spray bottle so this can be a partial reason as to not noticing a substantial difference.

Moving forward, I think I'll go back to using plain old water but may try some different combinations down the road.
 
Last edited:
nmayeux said:
Water and beer. It works as a great excuse when my wife asks why I'm getting beer out of the ice box so early in the morning!
Click to expand...


Noah, you are a genius. Don't know if I spelled that right, but I like your way of thinking.
 
I don't think it does much other than wasting apple juice. I have tried it in my Silver Smoker and Chargriller with and without something added to the water and could never tell the difference.
 
The apple juice needs to be activated with some bourbon, preferably Jim Beam!
 
Then it needs to be injected into the cook, not poured into the waterpan.
 
I have tried many things in my water pan. Apple juice, water, beer, wine, and there does not seem to be much difference in taste with any of them. I have also sliced apples, onions, and oranges in the liquid, again with no noticable difference. injecting does seem to make a difference but I rarely do that any more either. Now I mostly use water. The primary purpose of the water is to act as a heat sink that helps hold the temperature constant rather than providing moisture and flavor. I think that the primary sources of flavor are the strong spices use in rubs and the smoke flavor, and these two seem to over power the more subtle flavors of liquids in the water pan. I cover most pork that I BBQ with at least a 1/4 inch coating of yellow mustard over the top of the rub that it has marinated in for several hours. Pretty strong spice under normal circumstances but when the meat is done you cannot tell it was ever there except for the wonderful juicy moisture that it somehow seems to provide.
 
Wayne (or anyone), ever use spicy brown mustard rather than yellow mustard? I haven't but I like the spicy brown better than yellow on sandwiches and brats.
 
I have done apple juice in the water pan. I've also used sliced apples and pears in the water pan. Gives the same effect, more aroma, IMO, than really penetrating the meat, but it sure smells good!
 
I used to try other stuff like apple juice, beer, etc. but now I just use plain water. What I like to do is wait until I see the neighbors outside and then slice up an onion and put it in the firebox. Never takes them too long to come over and see what's cookin.
 
I only use water in the pan, but like the idea of the 1/4 can of beer. Using up the other 3/4 of the can is a good idea. Also the reason I like beer can chicken. season chicken, drink 1/2 can of chicken, stuff beer can into chicken. drink 2nd can of beer. put bird on grates. drink 3rd can of beer.... you get the idea.I have the OL convinced that these things must be done in order to make a good chicken. My brother bought a 30 pack of beer to do a pork butt for pulled pork. He never lit the fire, but we enjoyed the beer. I love the tradition.
 
Jeff_in_KC said:
Wayne (or anyone), ever use spicy brown mustard rather than yellow mustard? I haven't but I like the spicy brown better than yellow on sandwiches and brats.
Click to expand...

Only use the cheap yellow chit cause it just cooks off.
 
Wayne said:
I have tried many things in my water pan. Apple juice, water, beer, wine, and there does not seem to be much difference in taste with any of them. I have also sliced apples, onions, and oranges in the liquid, again with no noticable difference.
Click to expand...

I agree with Wayne on this.
Now I just use water.
 
I know I'm pretty new to smoking but I have been using both Apple juice and water. can't tell a difference with either. For that matter, I couldn't really tell a difference in spraying on the apple juice during the smoke. I did this with briskets and they both turned out pretty tender. Not the best in my opinion but then again, everyone else loved it. I still think I need alot of work.

JTMcD.
 
done it all... dont waste anything...only thing i have seen that makes any difference is large fresh rosemary sprigs. makes the yard smell reall nice..

Big roadmap thread on this. Look up in the roadmap, post #22.

Also, search (water pan) in titles only and you get 25 hits with lots of discussion about water pan contents.


Roadmap note.

All roadmap posts have not yet been fixed since the move. They do however have the title of the posts and the post dates that can be used to do a search(titles only) to find the post in the new forum. Im doing a little at a time, eventually will catch up.
 
Seems everytime I have a party, somebody will leave a few Buttwipers or Miller lites laying around. They get hot and never go back in the fridge. I keep these "bad" beers and use them along with apple juice in the pan. Also throw some herbs in there if I got em. May not make any difference at all but at least I feel that it is bound to eminate something other than plain water.
 
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