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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-26-2013, 09:49 PM   #16
Fwismoker
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gmag i can tell you for the most part water in a smoker has squat to do with moisture but rather temp control. Some folks are in hot climates and like water to hold down the temps on hot days. Your neck of the woods don't worry about water but rather vent control. Hope that helps.
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Old 09-26-2013, 09:55 PM   #17
MilitantSquatter
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Quote:
Originally Posted by Fwismoker View Post
gmag i can tell you for the most part water in a smoker has squat to do with moisture but rather temp control. Some folks are in hot climates and like water to hold down the temps on hot days. Your neck of the woods don't worry about water but rather vent control. Hope that helps.
Yes !!! Here's another way to look at it... If you sat in a steam room/sauna... your body will still lose water, not absorb the water around you... but some may rest on your skin.
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Old 09-26-2013, 11:08 PM   #18
AnimalLover
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Water in a stainless smoker no rust.
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Old 09-27-2013, 12:05 AM   #19
Hal4UK
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We run multiple cookers...

We like to do chicken hot, dry & fast. Skin-side down on the racks most of the time.

For ribs, we have a new BWS Competitor (permanent, fixed water pan).
I think the moisture helps. Lots of folks disagree. Of course there's a LOT of other factors.
It ain't necessary to have a water pan. But, for ribs, I like it.

As someone mentioned already, it helps control the temps. So, consider the insulated/non-insulated factor. An insulated smoker can be hard to cool back down if you get it too hot.
Water helps to keep you in a sane temp range.

Might sound like an argument against an insulated smoker, but, how much do you wanna spend on fuel? What's your average daily ambient temp where you live?

So, the questions/factors can go on and on and on...
How THICK do you like the bark on your ribs?
I just like a thin caramelized layer...
I don't want the same bark on ribs that I do on butts...

The factors involved are "numerous", to say the least.

Anyhow, I like water --- as far as ribs are concerned.
However, be advised that many of my esteemed brethren maintain otherwise.

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Only once. But, I flunked it.
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Old 09-27-2013, 01:08 AM   #20
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I prefer chicken without water so I can cook at higher temps for crispier skin. Otherwise, it depends on the smoker and the amount of meat in it. A big unit with lots of meat has enough thermal mass and moisture from the meat. A small smoker can benefit from the control and moisture the water pan gives.

Not saying I'm right and everybody else is wrong. Just works for me
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Old 09-27-2013, 02:57 AM   #21
sliding_billy
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No water. Even in my WSM, I keep sand in the pan (or just wrap).
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Old 09-27-2013, 07:27 AM   #22
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No water on a the Ceramic Kamado. -15 F Canadian winter ain't stopping my Kamado while some of my metal Q's may be frozen shut.
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Old 09-27-2013, 10:07 AM   #23
ssbbqguy
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Water pans in my smokers are mainly filled with concentrated fruit juices for the initial flavor hit and then water or dry on some cooks. My units are all water pan based and think it helps my smoker design. However many of the people that use them report great luck without. On bigger cookers the humidity level will be determined on how much product loaded and actual design. That means most work better with more product inside than partial loads. Jambos and other great smokers don't use them, but wonderful product comes out of boxes that use pans too. Whatever you like for your purpose is all that really matters. Steve.
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Old 09-27-2013, 10:22 AM   #24
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No water no pan in my 18.5 wsm modified to a 22" wsm. I only use the top grate and add a 2nd grate over the top if needed.
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Old 09-27-2013, 12:28 PM   #25
Ole Man Dan
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The design of a UDS makes water unnecessary, it's a wet environment.
I think the design of an offset can benefit from using water on long smokes.

I think Butts and Briskets benefit from water when smoked in an offset.
I think longer smokes benefit from water, keeps the meat moist.
I think short smokes, like high temp. Chicken, don't really need water.
I think smoking times may be a little shorter w/o using water.
I think using water gives a softer 'Bark'...

It's amazing the notions I have sometimes.
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