Question for Water Smoker Owners - Page 2

jrben1 · 06-06-2014, 08:00 AM

Always use water. Have owned nothing but water smokers last 14 years.

ssbbqguy · 06-06-2014, 03:09 PM

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.

THoey1963 · 06-06-2014, 03:13 PM

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

gtr · 06-06-2014, 03:17 PM

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.

ssbbqguy · 06-06-2014, 06:34 PM

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.

CBQ · 06-06-2014, 07:21 PM

Quote:

Originally Posted by IamMadMan

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.

ggee6688 · 06-09-2014, 08:06 AM

After the smoker cools, I use a old snow windshield scraper to clear the gunk out of the pan. It works great.

T-Man · 06-09-2014, 09:42 AM

I have a Med. Spicewine… I use water as designed ..results are great..

rumpunch · 06-09-2014, 10:24 AM

Quote:

Originally Posted by qman

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?

nmayeux · 06-09-2014, 10:34 AM

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!

samuel · 06-12-2014, 08:02 AM

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.

finzlft · 06-12-2014, 10:57 AM

I use sand in mine as a heat sink. I cover it with a sheet of foil for easy clean up.

beetle · 06-15-2014, 06:21 AM

Water just seems to keep the mositure up when doing a slow smoke.

rocko76 · 06-15-2014, 11:10 AM

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

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

06-06-2014, 08:00 AM	#16
jrben1 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

06-06-2014, 03:13 PM	#18
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	Used the water pan in my WSM once. Never again. I have a foiled terra cotta base there to help as a heat sink. __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

06-06-2014, 03:17 PM	#19
gtr somebody shut me the fark up. 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, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, 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 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

06-09-2014, 08:06 AM	#22
ggee6688 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. __________________ BROWNCHICKENBROWNCOW BBQ Kansas City Lonestar Grillz Vertical Insulated 22.5 WSM Weber Performer Platinum Stoker setup FIRE

06-06-2014, 03:09 PM	#17
ssbbqguy 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.

06-06-2014, 06:34 PM	#20
ssbbqguy 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.

06-09-2014, 09:42 AM	#23
T-Man 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 ...

06-09-2014, 10:34 AM	#25
nmayeux Babbling Farker 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

06-12-2014, 08:02 AM	#26
samuel 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.

06-12-2014, 10:57 AM	#27
finzlft On the road to being a farker 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.

06-15-2014, 06:21 AM	#28
beetle 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.

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