oink
The BBQ BRETHREN FORUMS.  


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

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.


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

Reply
 
Thread Tools
Old 06-06-2014, 08:00 AM   #16
jrben1
On the road to being a farker
 
Join Date: 07-20-13
Location: Waynesville, NC
Default

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
ssbbqguy
is one Smokin' Farker
 
Join Date: 10-09-07
Location: carthage,mo.
Default

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
THoey1963
somebody shut me the fark up.

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

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

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
gtr
somebody shut me the fark up.

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

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
SPFP
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


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

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
CBQ
is Blowin Smoke!

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

Quote:
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.
__________________
Chris
Rhode Hog BBQ
"The Most Dangerous Team in BBQ" - Jon Vallone
KCBS, KCBS CBJ, NEBS
CBQ is offline   Reply With Quote


Old 06-09-2014, 08:06 AM   #22
ggee6688
On the road to being a farker
 
Join Date: 03-13-10
Location: Kansas
Default

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


Old 06-09-2014, 09:42 AM   #23
T-Man
is one Smokin' Farker
 
Join Date: 01-14-10
Location: South Louisiana
Default

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
rumpunch
Is lookin for wood to cook with.
 
Join Date: 07-18-13
Location: Shelbina, MO
Thumbs up

Quote:
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
nmayeux
Babbling Farker
 
nmayeux's Avatar
 
Join Date: 04-03-05
Location: Marietta, GA
Default

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
samuel
Got rid of the matchlight.
 
Join Date: 06-11-14
Location: Ontario
Default

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
finzlft
Knows what a fatty is.
 
Join Date: 04-15-14
Location: New Brighton, PA
Default

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
beetle
Found some matches.
 
Join Date: 04-19-14
Location: Fall River Nova Scotia
Default

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
rocko76
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 06-13-14
Location: Orange, CA
Default

Water just seems to help keep that moisture in the meat.
rocko76 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


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