Does it make a difference?

icemn62 said:

Does it make a difference to the taste or quality of the meat if you use anything other than water in the water pan? I have a vertical smoker, and keep wondering if it would be worth while to use a wine or other liquid. Maybe even add herbs to the water? :?:

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Well, you have two major schools of thought here.

One thought is that the water pan ought to have some sort of fluid in it so as to serve as both a heat sink and to add some moisture and perhaps some flavor depending on the fluid (beer?) and anything added (onions, herbs).

The other school of thought is that the water pan serves mainly as a heat sink and since water (fluid) evaporates and gets nasty (drippings), it's just as good to use sand in the water pan as the heat sink (put foil under and over for easy cleanup), perhaps better since sand doesn't evaporate and therefore the heat sink stays more constant.

Personally, I use sand and rely on the brines/marinades, rubs and smoke to do the flavoring.

I'm certain you will get a lot of input from the water in the water pan folks.

The water also adds moisture to the smoke chamber and helps to keep the meat moist, however, not much if any, of the flavor in the water will get into the meat. It does make the smoke smell realy good.

Used "play sand" - think it came from Home Depot.

midnight said:

The water also adds moisture to the smoke chamber and helps to keep the meat moist, however, not much if any, of the flavor in the water will get into the meat. It does make the smoke smell realy good.

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I use water and that is my opinion exactly!

I add apples, oranges, pears, or whatever is getting "old" in the frig.
It drives the neighbors crazy--they all stop by and drool.

Besides, if I gotta suck in that smoke for hours, it might as well smell good! doubt if it adds flavor though!

Just my nickle!
TIM

Moist product is the function of correct technique and getting the meat off the cooker at the correct finish temps. Moisture in meat is released as conective tissue breaks down, the games is to hit the window of it being released and not cooking too long and drying it back out. Meat that is not cooked long enough can be dry also cause the conective tissue hasn't released it yet.

If I want a flavor in or on meat I put it there. This my opinion of course. Tim's reasoning sounds as good as any!