The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 01-22-2013, 05:47 PM   #1
Texaspepper
Found some matches.
 
Texaspepper's Avatar
 
Join Date: 07-11-10
Location: Fort Worth, TX
Downloads: 0
Uploads: 0
Lightbulb Water pan or no water pan?

I have a Napoleon Apollo 3 in 1 Smoker vertical smoker which has a water pan. Thoughts on to use a water pan or fill it with sand to catch drippings.
Texaspepper is offline   Reply With Quote


Unread 01-22-2013, 05:49 PM   #2
JMSetzler
Babbling Farker

 
JMSetzler's Avatar
 
Join Date: 04-25-11
Location: Valdese, NC
Downloads: 0
Uploads: 0
Default

You are going to get a 50/50 answer on this one probably.... Those smokers, like the WSM, are sorta designed to be used with a water pan. If you want easy temperature control at temps between 225-275, I would use the water pan with water. If you want to cook at temps above 275, You will probably need to nix the water.
__________________
Kamado Joe Jr. ° Kamado Joe Big Joe ° Kamado Joe Classic ° Old Country BBQ Pits Brazos Offset
UDS ° Traeger Lil' Texas Elite
JMSetzler is offline   Reply With Quote


Unread 01-22-2013, 05:50 PM   #3
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Sand. At any temp. Water is not needed.
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 01-22-2013, 05:52 PM   #4
DLR
Full Fledged Farker
 
Join Date: 04-17-11
Location: Charlotte,NC
Downloads: 0
Uploads: 0
Default

It's pretty much like a WSM isn't it, there will be a lot of different opinions like myself I don't use water or sand but I do have a steel disk about 1/8th thick in the pan, I get great control and can go from low to hot easily. Try using differnet things and find out what best works for you.
__________________
WSM 22.5 - Chargriller pro -Traeger Texas 075
DLR is offline   Reply With Quote


Unread 01-22-2013, 05:56 PM   #5
caseydog
somebody shut me the fark up.
 
Join Date: 07-08-10
Location: Texas
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by JMSetzler View Post
You are going to get a 50/50 answer on this one probably.... Those smokers, like the WSM, are sorta designed to be used with a water pan. If you want easy temperature control at temps between 225-275, I would use the water pan with water. If you want to cook at temps above 275, You will probably need to nix the water.
Yep, you won't get a 100-percent definitive answer on this question.

I use water in my water bowl in my WSM. Others will tell you to use sand, or a clay pot, or rocks, or whatever. And, we all get good BBQ from our setups.

IMO, there is no "right" answer to your question -- just preferences.

CD
caseydog is offline   Reply With Quote


Unread 01-22-2013, 05:58 PM   #6
JMSetzler
Babbling Farker

 
JMSetzler's Avatar
 
Join Date: 04-25-11
Location: Valdese, NC
Downloads: 0
Uploads: 0
Default

Sand or other materials in the water pan besides water work well for heat retention and recovery when you open the lid. What they won't do is control heat spikes from the influx of oxygen when you open the lid. The water pan WILL keep your temp from spiking significantly.
__________________
Kamado Joe Jr. ° Kamado Joe Big Joe ° Kamado Joe Classic ° Old Country BBQ Pits Brazos Offset
UDS ° Traeger Lil' Texas Elite
JMSetzler is offline   Reply With Quote


Unread 01-22-2013, 05:58 PM   #7
Offthehook
is One Chatty Farker

 
Offthehook's Avatar
 
Join Date: 12-04-12
Location: Los Angeles, CA
Downloads: 0
Uploads: 0
Default

I don't use water, but I do introduce water when I want at certain times of the cook.
__________________
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken
Offthehook is offline   Reply With Quote


Unread 01-22-2013, 06:02 PM   #8
J'ville Grill
is Blowin Smoke!

 
Join Date: 11-18-10
Location: USA
Downloads: 0
Uploads: 0
Default

To add to what has already been said, some people believe using water adds moisture others say it does not.
__________________
Rick
J'ville Grill is online now   Reply With Quote


Unread 01-22-2013, 06:14 PM   #9
bbqstudio
Got Wood.
 
bbqstudio's Avatar
 
Join Date: 12-22-12
Location: Tampa, FL
Downloads: 0
Uploads: 0
Default

I put a water pan in my Green Mountain and Egg - not sure they are needed but it makes me feel better. Since I wrap with liquid it's most likely worthless.... but heck it makes me feel better :)
__________________
http://wp.me/p2PspP-1X Jacks Old South Review; FL & KCBS Judge
bbqstudio is offline   Reply With Quote


Unread 01-22-2013, 06:24 PM   #10
Freddy j
is one Smokin' Farker
 
Join Date: 11-22-12
Location: Boston
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by Bbq Bubba View Post
Sand. At any temp. Water is not needed.
I recently discovered (on wam)sand to cause me to use more fuel and rob me of higher temp (325) on a poultry cook.

I vote pan in , but empty.
__________________
[B]Big Joe Kamado[/B]
wsm mini
Freddy j is offline   Reply With Quote


Unread 01-22-2013, 06:30 PM   #11
BobM
Babbling Farker

 
Join Date: 02-16-12
Location: Long Island, NY
Downloads: 0
Uploads: 0
Default

In my WSMs, I use a foiled clay flower pot base in the foiled water pan, no water.

Sent from my Android phone.
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 |
| BBQ Guru CyberQ WiFi
| Maverick ET-732 |

Last edited by BobM; 01-22-2013 at 07:53 PM..
BobM is offline   Reply With Quote


Unread 01-22-2013, 07:33 PM   #12
Texaspepper
Found some matches.
 
Texaspepper's Avatar
 
Join Date: 07-11-10
Location: Fort Worth, TX
Downloads: 0
Uploads: 0
Default All Good replies

All good replies and many thanks. I smoked a 9# Brisket in the smoker with water and the temp did get up to 250 by taking out the middle unit. Here is the photos. With the middle unit I could not get the temp past 200. Final cooking temp was 180 after 9 hours. No smoke ring in the meat. Would you cook to at least 200 internal?

https://www.facebook.com/photo.php?f...type=1&theater

https://www.facebook.com/photo.php?f...type=1&theater
Texaspepper is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:48 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts