Are you using a water pan? I think you should!

[sleebus.jones]

So several weeks back my DW told me that Franklin's book was on sale as an eBook, so I grabbed it. Spent some time reading, and was happy to see that a lot of the things in the book are things that I already do.

One thing that I used to do and then stopped was using a water pan. A long time ago, I got my start into smoking with a hand-me-down Brinkman drum smoker. It had a water pan, and you had to use it unless you loved the smell of burning grease. Stuff came out pretty good off that smoker. I had a gas cabinet smoker after that, had a wood smoker box and water pan. That one didn't always work that well for whatever reason.

Anyway, I digress. As you may already now, Franklin is all about air flow in the pit...the more the better. He states in the book that the main drawback is that with all that airflow, the air in the cooker can end up quite dry. He says he "always" has a pan of water in the cooker to add humidity. Well man, if the F man says to do it, I should at least give it a shot!

So I've been keeping a pan of water in the past 5 or so cooks. You know what? I believe that it really does make a difference. The PG1000 has a fan that runs the entire time, which makes for great convection, but can lead to some dryness. The burning wood adds some moisture as a result of combustion, but more is better. I popped a small pan over the charbroiler side and off we went. First time was a 12# brisket, and honestly it was one of the best I had turned out. I did a 10# shoulder on Cindy, and put the pan right over where the exit for the reverse flow was. I cooked that shoulder FAST, way faster than I intended. It was done in 6 hours. Also very tender and juicy, even though temps were over 300 most of the time. Last cook was yesterday, CSR on Cindy with the pan in the same spot. I held temps much more controlled, 275-300 this time, cooked for 1.5 hours. When I went to check them, I thought I had killed them. They looked more shrunken than they should have...but incredibly tender for only hitting 155 IT. Ended up being very juicy...I thought I had made pork jerky, but nope!

So anyway, if you're looking for a new experiment, stick a pan of water in the hottest part of your cooker. It's great for offsets as you can put it right over where the heat comes in, as you're probably not cooking there anyway. Give it a try, see what you think and let us know what your results are.

Bonus content:
Was looking through some old albums the other day. It appears I've been at this for a while now...

 

[Joshw]

I don't use a water pan, but I do spritz. The YS640 has way too much air flow, not to add moisture somehow. I might try a water pan, I quit using them in my offsets, because I didn't feel like they added anything.

 

[SmokyDick]

Think for yourself - just because Aaron does something doesn't mean its right or necessary for you to do.


If your food turns out good w/o a water pan then why add a variable that may cause changes?


I also think your are seeing a placebo effect - you think there is a difference with the water pan because you want there to be one, your mind convinces you there is one.

 

[sleebus.jones]

Think for yourself - just because Aaron does something doesn't mean its right or necessary for you to do.

True, I don't have to do anything anyone says ever. I do like to experiment, so why not? After that I can make the determination if it's right for me or not. Besides, how can I "Think for yourself" if I never give it a try?

If your food turns out good w/o a water pan then why add a variable that may cause changes?

It was fine, but there's always room for improvement, right? I mean, we are on a BBQ site where we're always trying to improve our chops. Yep, changing things may cause changes (which is kind of the point)...and they may be good, bad or negligible. That's the fun of cooking.

I also think your are seeing a placebo effect - you think there is a difference with the water pan because you want there to be one, your mind convinces you there is one.

That's why I've done it on 5 cooks as opposed to just one. I've noticed an improvement on every cook, and have also (as of yesterday) had a cook I thought was toast, but it certainly wasn't. It was almost impossibly juicy for the outward appearance. Today will be with boneless, skinless chicken breasts, which usually present a challenge.

 

[pjtexas1]

I've tried dozens of times if not hundreds. There might be a slight difference. If it works for you then I say do it. confidence can't hurt and will probably make you a better cook. I don't use water.

Sent from my SM-G955U using Tapatalk

 

[IamMadMan]

My smoker came with a drop-in water pan. I have always used it as the manufacturer recommends for over 6 years, have never had an issue, rock solid temperatures.

 

[Montana Jack]

I think it helps, particularly where there is a lot of space in the smoker and not as much meat. IMO. As you fill the smoker up with meat, your adding much more moisture to the cooking environment. When just cooking a single butt or brisket, the air inside is going to be drier and draw moisture out of the meat. Like wrapping, to retain moisture.

 

[mcyork28]

I have gone back and forth on this with various cookers. In my stick burner I am definitly in the water pan camp. In my Humphreys Long Weekender I would run water but then pull it out a little before the cook was done to help firm up the bark.

I think the water helps. Look at how many smokers are designed to run with water. All the Humphreys lineup and the Mixon H2Os come to mind.

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[arclite]

It depends on the equipment and the climate you cook in.

I use a water drip pan with the kettle. While adding moisture it also helps stabilize the temperature while preventing flare-ups and acrid smoke from drippings. If it's a really humid midwestern day the water pan isn't as important, except for catching drippings.

For the Kamado (Primo oval) I use a drip pan, but with a layer of salt to catch the drippings (some use sand). Ceramic cookers are extremely efficient at retaining moisture just from what the protein gives up, almost to a fault if you're developing bark.

No experience with a stick burner, but assuming from what I've read - a water pan in an offset, smoking post oak in central Texas makes sense.

 

[Shadowdog500]

I’ve done with and without liquid in my WSM smokers and seem to like liquid in the pan. I usually put a cheap 40 oz bottle of old English in the pan than top it off with water. Chris

 

[BillN]

I have a two quart stainless dog bowl that I fill with water and sit it on the tuning plates closest to the FB and I feel it helps regulate temps and definitely adds moisture to the air, however if I plan on panning and covering the meat during the cook I don't bother with the water pan.

 

[sleebus.jones]

Interesting comments on bark development. I haven't had any problems, but I haven't had any real "heavy" loads of meat in the cooker. Here's the pork shoulder I did a few weeks back:

No problems with bark there, but then Cindy moves a lot of air and there's only one chunk of meat. I did have a lot of CSRs yesterday (filled the grate pretty much), but I didn't expect much bark due to the short (1.5 hr) cook.

 

[Tatanka]

On my WSM I use water in the OEM water bowl for low-temp smokes like smoking salmon. Otherwise, I use sand in the bowl so that instead of being heat sink it's a heat WELL; holds temps steady even when the cover is removed for occasional spritzing of a pork shoulder, brisket, turkey, etc.

 

[Big George's BBQ]

Thanks Dont need water with my Egg but a water pan is an asset Great PIC of your early years

 

[JackBBQ]

I have a WSM and a PBC.


The WSM is a smoker designed for indirect, low and slow cooking. I find that using water helps produce jucier meat.


The PBC is a cooker designed for direct, hot and fast cooking. The humidity developed from fat dripping on coals eliminates the need for a water pan.

 

[food4thot]

Use the WSM water pan for long cooks like brisket and butt. Leave it in for ribs, mostly to catch some of the grease. Pull it out completely when doing poultry.

 

[Rockinar]

Water pan for sure in an offset. Not sure you can get the directed heat needed in other cookers to make a difference, but I would still try.

 

[SmittyJonz]

I almost always run a water pan - because I run verticals and I don't like drippings burning.......

 

[Hoss]

Depends on the cooker.I have a homemade off set I use a water pan on,a Shirley that doesn't need one and a few WSM's that I use water or nothing,depending upon what cook I am doing.It all depends on what you are cooking and which cooker you are using.

 

[davidparker]

Thanks Sleebs for sharing! I had a Primo and a PBC prior to my Humpy. I was really concerned when I bought my Humpy that I would not like the water pan. I have cooked on it about 5 times now and I am slowly becoming a convert. I was concerned about getting a good bark, but it seems to do ok. I also tried running it without the water, but it was real sensitive to damper adjustments. So, I sticking with the water pan for now.