Water pan or no water pan?

Texaspepper · 01-22-2013, 05:47 PM

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.

JMSetzler · 01-22-2013, 05:49 PM

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.

Bbq Bubba · 01-22-2013, 05:50 PM

Sand. At any temp. Water is not needed.

DLR · 01-22-2013, 05:52 PM

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.

caseydog · 01-22-2013, 05:56 PM

Quote:

Originally Posted by JMSetzler

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

JMSetzler · 01-22-2013, 05:58 PM

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.

Offthehook · 01-22-2013, 05:58 PM

I don't use water, but I do introduce water when I want at certain times of the cook.

J'ville Grill · 01-22-2013, 06:02 PM

To add to what has already been said, some people believe using water adds moisture others say it does not.

bbqstudio · 01-22-2013, 06:14 PM

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 :)

Freddy j · 01-22-2013, 06:24 PM

Quote:

Originally Posted by Bbq Bubba

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.

BobM · 01-22-2013, 06:30 PM

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

Sent from my Android phone.

Texaspepper · 01-22-2013, 07:33 PM

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

01-22-2013, 05:47 PM	#1
Texaspepper Found some matches. Join Date: 07-11-10 Location: Fort Worth, TX Downloads: 0 Uploads: 0	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.

01-22-2013, 05:49 PM	#2
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Downloads: 0 Uploads: 0	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. __________________ Visit Man Cave Meals on Facebook and YouTube! Kamado Joe Classic * Kamado Joe Big Joe Ugly Drum Smoker * Weber Performer * Weber Go-Anywhere * Mini WSM Man Cave Meals Video Index

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

01-22-2013, 05:52 PM	#4
DLR On the road to being a farker Join Date: 04-17-11 Location: Charlotte,NC Downloads: 0 Uploads: 0	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

01-22-2013, 05:58 PM	#6
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Downloads: 0 Uploads: 0	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. __________________ Visit Man Cave Meals on Facebook and YouTube! Kamado Joe Classic * Kamado Joe Big Joe Ugly Drum Smoker * Weber Performer * Weber Go-Anywhere * Mini WSM Man Cave Meals Video Index

01-22-2013, 05:58 PM	#7
Offthehook Full Fledged Farker Join Date: 12-04-12 Location: San Gabriel Valley, CA Downloads: 0 Uploads: 0	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, Char-broil infrared grill, lots of charcoal.

01-22-2013, 06:02 PM	#8
J'ville Grill is One Chatty Farker Join Date: 11-18-10 Location: Jacksonville, Fl. Downloads: 0 Uploads: 0	To add to what has already been said, some people believe using water adds moisture others say it does not. __________________ Rick 18.5" Weber Smokey Mountain 22.5" Weber OTG with Cajun Bandit Conversion Kit Char-Griller Akorn with side cart 1999 Weber Master-Touch - bent but not broken 14.5" Weber Smokey Joe Silver

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

01-22-2013, 06:30 PM	#11
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	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..

01-22-2013, 07:33 PM	#12
Texaspepper Found some matches. Join Date: 07-11-10 Location: Fort Worth, TX Downloads: 0 Uploads: 0	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