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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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06-12-2013, 12:11 PM | #1 |
Knows what a fatty is.
Join Date: 06-03-13
Location: Northern NJ
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Wet or Dry?
So looking around some of these threads it seems that most people are smoking dry. I have a WSM that I got last summer. Before that I was smoking on my propane grill that I riged with water pans and chips. I had great success with that and made some killer food on it but wanted to be more traditional. With that said I went and bought the WSM,and kept things the same, and filled the water pan in it for my smokes. Now after not using it for a few months (way to busy with work school and work) Im getting ready to start up again and this Friday will be my first smoke of the summer (pastrami). So after all that the million dollar question, should I use water, keep it dry, or is it a preferrance?
PS excuse the spelling, I can't seem to get my spell check to function on my tablet... |
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06-12-2013, 12:20 PM | #2 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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I just foil the water pan, with no water.
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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06-12-2013, 12:32 PM | #3 | |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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Quote:
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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06-12-2013, 12:47 PM | #4 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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You will not get one "right" answer to this often asked question.
I line my water pan with foil, and fill with water. I like my fat drippings to fall into water, not onto a hot metal surface. Other people will say there are "better/best" ways to use a WSM, but my way works for me. CD |
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06-12-2013, 12:49 PM | #5 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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^^^that. easier set up, easier clean up, easier to get higher temps if you want, and the food will be just as good.
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Matt...Sauk City, WI |
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06-12-2013, 12:55 PM | #6 |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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My vote H2O
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06-12-2013, 01:05 PM | #7 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I hate dealing with greasy water so I run my WSM dry (Foiled pan for cleanup). I've used water and I can't tell the difference in the food.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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06-12-2013, 01:11 PM | #8 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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I think it depends on your climate. Around here in summer time, my first one hundred degrees are free. I find the water helps me hold a steady temp. Now during wind and cold weather no water seems to work better.
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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06-12-2013, 01:15 PM | #9 |
Got Wood.
Join Date: 09-04-12
Location: Richmond VA
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I've always used water in mine, until Memorial Day when I just said what the heck and ran it dry. I didnt really notice a difference in the meat, but I was astonished at how much less charcoal I used. More than likely I'll stick to dry from here on out.
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06-12-2013, 01:22 PM | #10 |
Knows what a fatty is.
Join Date: 06-03-13
Location: Northern NJ
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Did anyone notice that the barks came out better when going dry vs wet. For me while I have been happy with my overall results, the one issue I can't seem to get around is my bark is always a little softer than Id like
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06-12-2013, 02:15 PM | #11 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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The only moisture I add is to the pitmaster in the form a of Beer applied liberally. If your roasting a Weenie on a stick over a camp fire do you put a cup of water between it and the coals or do you grasp a cold beer in your free hand??? HMmmm
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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06-12-2013, 03:30 PM | #12 |
Knows what a fatty is.
Join Date: 06-03-13
Location: Northern NJ
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That is very, very true! LOL
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06-12-2013, 03:42 PM | #13 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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What Ron said. In winter here, the water just eats fuel and slows the cook. In summer, its normally humid as hell, and I've done with and without water in my WSM's and the only difference is with water, I have a mess to clean and it takes longer, and uses more fuel!
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2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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06-12-2013, 04:13 PM | #14 |
On the road to being a farker
Join Date: 07-20-12
Location: Irondequoit, NY
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I recently acquired an 18.5" WSM and found a 16-inch clay saucer which I'm going to use in place of the water pan this weekend for a butt. I really hate the shape of the bowl on the 18.5. I suppose I can always put an aluminum pan on top if needed.
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06-12-2013, 05:34 PM | #15 |
Got Wood.
Join Date: 06-13-12
Location: STATEN ISLAND
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I've found using water was better than dry, my food comes out better
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