Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

View Poll Results: Do you cooking with water in your smoker?
Yes 85 62.50%
No 39 28.68%
No, I fill it with another substance 12 8.82%
Voters: 136. You may not vote on this poll

Thread Tools
Old 06-06-2014, 08:00 AM   #16
On the road to being a farker
Join Date: 07-20-13
Location: Waynesville, NC

Always use water. Have owned nothing but water smokers last 14 years.
Lone Star Grillz Cabinet Smoker, Backwoods Fat Boy, Hasty Bake Gourmet, 22 1/2" Weber Smoky Mountain, Napoleon Grill
jrben1 is offline   Reply With Quote

Old 06-06-2014, 03:09 PM   #17
is one Smokin' Farker
Join Date: 10-09-07
Location: carthage,mo.

On every BarrelSmoker that leaves here there is a water pan which is mainly recomended to fill with concentrated fruit juice for the first third of the cook then switch to straight water unless adding fresh product then use juice again, same way. It's not a distinct ready obivious taste, but it's just a subtle twist that plain water doesn't add. I figure if were using fluid why not. It doesn't add that much cost when using frozen concentrates. Not worth using bottled diluted juice products. Also in our 55's were using a 3 gallon pan ,sometimes a 2 gallon one and rarely but sometimes a 2 gallon filled half full with clean play sand and lined with foil. It all depends on the cooker and airflow is very important to the puzzle. Steve.
ssbbqguy is offline   Reply With Quote

Old 06-06-2014, 03:13 PM   #18
somebody shut me the fark up.

THoey1963's Avatar
Join Date: 01-08-14
Location: San Antonio, TX

Used the water pan in my WSM once. Never again. I have a foiled terra cotta base there to help as a heat sink.

Lone Star Grillz Insulated Cabinet Smoker
Weber Genesis S-330

For info on any mods I have done to my WSM, please see this post.
THoey1963 is offline   Reply With Quote

Old 06-06-2014, 03:17 PM   #19
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

Just a foiled water pan in the WSM and I have foil balls covered with foil (for easy cleanup) in the BW Chubby. My decision had more to do with the fact that I'm a lazy bastige and hate cleaning more so than performance or results considerations. Works great though.
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
Avatar by my son!
gtr is offline   Reply With Quote

Old 06-06-2014, 06:34 PM   #20
is one Smokin' Farker
Join Date: 10-09-07
Location: carthage,mo.

Forgot to add the we spray olive oil or grill type cooking oil on the pan to make cleaning very easy after using. Using a ss scrub ball takes only seconds with some warm soapy water. Steve.
ssbbqguy is offline   Reply With Quote

Old 06-06-2014, 07:21 PM   #21
is Blowin Smoke!

CBQ's Avatar
Join Date: 01-11-09
Location: Cumberland, RI

Originally Posted by IamMadMan View Post
I use water in the water pan of my Humphrey's religiously.... I figured the engineer added the water pan for a reason, why fix what isn't broken....
I didn't know Chad was into trains.
Rhode Hog BBQ
"The Most Dangerous Team in BBQ" - Jon Vallone
CBQ is offline   Reply With Quote

Old 06-09-2014, 08:06 AM   #22
On the road to being a farker
Join Date: 03-13-10
Location: Kansas

After the smoker cools, I use a old snow windshield scraper to clear the gunk out of the pan. It works great.
Kansas City
Lonestar Grillz Vertical Insulated
22.5 WSM
Weber Performer Platinum
Stoker setup
ggee6688 is offline   Reply With Quote

Old 06-09-2014, 09:42 AM   #23
is one Smokin' Farker
Join Date: 01-14-10
Location: South Louisiana

I have a Med. Spicewine… I use water as designed ..results are great..
Med. Spicewine , Oklahoma Joe's Offset Smoker , Weber Kettle and a Cookshack O25 ...
T-Man is offline   Reply With Quote

Old 06-09-2014, 10:24 AM   #24
Is lookin for wood to cook with.
Join Date: 07-18-13
Location: Shelbina, MO
Thumbs up

Originally Posted by qman View Post
For me, most of the time, in an insulated cabinet smoker. I float a second pan on top of the water. This mostly to avoid a greasy water mess to dispose of.

Great idea! Why didn't I think of that?
rumpunch is offline   Reply With Quote

Old 06-09-2014, 10:34 AM   #25
Babbling Farker
nmayeux's Avatar
Join Date: 04-03-05
Location: Marietta, GA

I actually add beer and other stuff to my water pan in the WSM... Not sure if it adds much flavor, but it sure does smell good!
Noah \#/
Nauti-Que BBQ Team
Pitmaster and KCBS CBJ & CTC
Lang 60 Marie Laveau
Deep South Single Chamber Glenda
WSM 22.5 Asmarelda
22.5 OTG Samantha
Weber Genesis Mocha
nmayeux is offline   Reply With Quote

Old 06-12-2014, 08:02 AM   #26
Got rid of the matchlight.
Join Date: 06-11-14
Location: Ontario

I always use a pan of water. I have used other liquids. I smoke in a Keg so I find the moisture content helpful especially with fish and and poultry.
samuel is offline   Reply With Quote

Old 06-12-2014, 10:57 AM   #27
Knows what a fatty is.
Join Date: 04-15-14
Location: New Brighton, PA

I use sand in mine as a heat sink. I cover it with a sheet of foil for easy clean up.
finzlft is offline   Reply With Quote

Old 06-15-2014, 06:21 AM   #28
Found some matches.
Join Date: 04-19-14
Location: Fall River Nova Scotia

Water just seems to keep the mositure up when doing a slow smoke.
beetle is offline   Reply With Quote

Old 06-15-2014, 11:10 AM   #29
Wandering around with a bag of matchlight, looking for a match.
Join Date: 06-13-14
Location: Orange, CA

Water just seems to help keep that moisture in the meat.
rocko76 is offline   Reply With Quote


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

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 01:43 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
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