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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-05-2013, 09:31 AM   #1
GMDGeek
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Default Jambo Cooks and water pan

For those cooking on Jambos - do you use a water pan with apple juice or something similar? I my new pit is a lot like a Jambo and the 3 cooks I've done on it - I've not used a water pan. Haven't found a need too. In my old one I'd have a pan of water and apple juice. Was thinking of adding the apple juice back in.

My cooks on the new pit have had zero moisture issues (love my new pit!) but, while VERY subtle, I can tell a difference without the Apple juice in the pan. So I either add it back or I spritz every now and then.

Thoughts?

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Unread 07-05-2013, 09:57 AM   #2
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I just put two gallons of water right into the pit if I want moisture. The firebox makes it steam once it gets up to temp. Drain it once I am done.
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Unread 07-05-2013, 10:22 AM   #3
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R&O? I'm waiting on mine, hope to have it in a few weeks
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Unread 07-05-2013, 10:31 AM   #4
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Yup a R&O - LOVE IT! The guys at the shop said they didn't need water pans so I didn't use and was pleasantly surprised :)

Just noticing very very subtle differences:
1 - ribs before wrapping are slightly more dry but the meat is super moist.
2 - Since I work flavor profiles (and this could just be me) I notice a very minor taste, not much though.

I am thinking a spritzing may be my solution.
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