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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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Old 02-25-2013, 05:50 PM   #1
majake
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Default WSM water question

I attended a local barbecue competition here in town yesterday and chatted up a few of the teams. It was kinda cool to see the different equipment that was being used. Several told me that they did not use water in their WSMs but they used other things like sand or lined ceramic pots or other such things. They said that nobody uses water in their smokers. Is this true?
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Old 02-25-2013, 05:55 PM   #2
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I just foil my water pan
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Old 02-25-2013, 05:56 PM   #3
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It's true, many people don't use water in their WSMs. IMO, it wastes BTUs, and makes it harder to cook at higher temps.

The moist environment also affects bark.

Contrary to popular belief, meat in a smoker gets its moisture from within, not from a water pan or spritzing.
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Old 02-25-2013, 05:58 PM   #4
HeSmellsLikeSmoke
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Many of us do not use water in WSMs. Water acts as a heat sink, which can be accomplished with a clay saucer or sand in the pan. We wrap them in foil which makes cleanup much easier.
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Old 02-25-2013, 06:03 PM   #5
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I line my water pan with foil and fill with water. I just don't like my drippings falling onto a hot surface and making fatty smoke. Personal preference.

It's nice to get opinions, and experiment, but use your smoker however you want. It's your smoker and your food.

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Old 02-25-2013, 06:06 PM   #6
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Quote:
Originally Posted by superlazy View Post
I just foil my water pan
Me too
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Old 02-25-2013, 06:22 PM   #7
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Sometimes I use water in a foiled pan.
Sometimes I use sand covered with foil.
Sometimes I use crushed pop cans covered with foil.
Sometimes I use just a foiled pan.

The options are limitless really.

I do like the way the WSM cooks when I use water, but I don't like how much charcoal I use.

I reckon my preference is crushed cans covered with foil.
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Old 02-25-2013, 10:02 PM   #8
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The fisrt few times using my WSM, I used water, as stated earlier it's a little difficult to get the temp up. I use no water now and have no problem making tasty moist Q. JUST MAKE SURE YOU COVER THE WATER PAN WITH FOIL!
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Old 02-25-2013, 10:05 PM   #9
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Never used water in my pan. Just cover with foil, and re-foil as necessary, easy clean up.
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Old 02-25-2013, 10:05 PM   #10
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I don't use anything in my waterpan. I just put a couple layers of foil across the top and call it good. Cleanup is soooo much easier!
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Old 02-25-2013, 10:18 PM   #11
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I use water when I'm doing a low 'n slow. Water boils at 212°F and will moderate any spikes above that. My suggestion is to think of it as a useful crutch to help control temps until you get comfortable controlling your WSM.

When I'm cooking stuff like fowl that can go higher, I don't use water but simply foil the pan. On my most recent cook I did not even use the water pan and ran the cooker about 310°F.
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Old 02-25-2013, 10:24 PM   #12
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Foil in the pan for me. No water, no sand, no nada.
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Old 02-25-2013, 10:52 PM   #13
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I don't line my pan and I put water in it.
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Old 02-25-2013, 11:11 PM   #14
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Default WSM water question

I fill mine with bbq sauce.
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Old 02-26-2013, 12:15 AM   #15
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Quote:
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Me too
me three.
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