Smoker vs. Water Smoker
- Thread starter gmag
- Start date
SmittyJonz
somebody shut me the fark up.
What would an UDS fall under?
smokinit
is Blowin Smoke!
I am a water guy all the way.
warhawk_83
Knows what a fatty is.
I like water or a water wine mix or a water bud light lima rita mix that is actually very good.
Bludawg
somebody shut me the fark up.
Off set or UDS with no diffuser.
Untraceable
Babbling Farker
Im a sand in the water pan kind of guy. Not a fan of express rusting my cookers.
But Ive never ran water in my BWS or Humphreys so I cant really compare
But Ive never ran water in my BWS or Humphreys so I cant really compare
pitbossJB
is Blowin Smoke!
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I start out with water in my pan, but I don't replenish it, so then it's just a diffuser.
DownHomeQue
is Blowin Smoke!
No Water.. ever.. Offset.. straight woodfired Smoke until done and eat..
buttburnersbbq
Full Fledged Farker
No water. If you know your pit you do not need any water for moisture.
WSM low n slow with water here. I see your in MN. Cold weather smokes may be a different story. At least with a WSM you have the option.
ATLSean
Full Fledged Farker
Water all the way. Love my Backwoods.
Fwismoker
somebody shut me the fark up.
No water...mini with only the steamer pan and UDS with holey pizza pan or with out pan if it's only 1 rack.
IamMadMan
somebody shut me the fark up.
3 gallons of water in my Humphrey's .....
Perfect temperature control throughout the whole cook.
Perfect temperature control throughout the whole cook.
Untraceable
Babbling Farker
OP just needs to be irresponsible and bite the bullet on a cooker. The beauty about quality smokers is they retain a fair amount of value when kept in great shape. Be a pit ho. Each year trade up and you'll have a better idea of what your needs actually are.
gmag
Full Fledged Farker
The question has nothing to do with what smoker I do or do not want to purchase. I asked the question because I was re-watching the 2012 Kingsford Invitational today and I noticed Pig Skin BBQ using a BWS for brisket and a gravity fed for pork. I really wanted to see where the Brethren weighed in on the issue and why. Why choose to go water on one cook and not another?
Fwismoker
somebody shut me the fark up.
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.
MilitantSquatter
Moderator
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.
AnimalLover
Is lookin for wood to cook with.
Water in a stainless smoker no rust.
Hal4UK
Knows what a fatty is.
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.
Full disclosure: I flunked kindergarten.
Only once. But, I flunked it.
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.
Full disclosure: I flunked kindergarten.
Only once. But, I flunked it.
RevZiLLa
is One Chatty Farker
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
Not saying I'm right and everybody else is wrong. Just works for me
