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Water pan contents for pork butt and spare ribs?

  • Thread starter Thread starter GS36710
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GS36710

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Haven't seen too many posts on the contents of the water pan. What would be a good suggestion? Got the maiden run in the morning so if anyone has a suggestion please pass it on, otherwise it will just be water.

GS
 
There are discussions in our archives about the function of the water. Theoretically, it is only a heat sink and offers nothing to the food. IMHO, it must humidify the chamber somewhat, and that has to lend itself to reducing the chances of things drying out. Others say it does nothing, but help even out chamber temps.

As far as what goes in? Water, or beer. I used to put apple juice, but thats a waste too. Now its just plain water or beer. Add onions, garlic, apples, pear, etc.. Herbs work great. one thing for sure, they make the yard smell great. For chicken & lamb, I put in fresh thyme, rosemary and green onions. I think it adds some flavor, even if its just a litte.

here comes the debate.
 
I put in a couple of cans of beer once, but it did not seem to make any difference. Was I supposed to open them?
 
The NB manual calls it an Enamel "water" Pan. NB dosen't call it a "sand" pan, a "kitty litter" Pan or a "drip" Pan. It's a water Pan. :!: You can bet your ass that if NB thought you don't need water in the smoke chamber for great Q, there would be no Pan or Pan brackets supplied to save money for them.

I use water and always have and like to throw in whatever vegies or fruit that is about to spoil. :roll: :!:
 
Water, beer, apple juice, old fruit or vegetables in the fridge that can be thrown away.

I'm doing a butt, ribs and brisket right now. Used water and apple juice. The water was free...the apple juice was old...the beer...well there was only enough to drink. And I'm too lazy to go to the store.
 
I only use water, occassionally I'll throw in some aromatics. One thing I do is heat the water -- I put a pan of water on my turkey fryer while the charcoal in the chimney is getting right. I don't know if this helps much but at least I don't have to wait on the water to come up to heat -- ie. the chamber heats up quicker.
 
I do the same thing as Dave. Heat the pan up on the kitchen sink, or on top of the firebox while the box is starting to get up to temp. Provides an instantly heated heat sink. The difference is nominal. I tried it once with heating and then without and it made about a 10 minute difference.
 
The water holds heat and makes the oven heat more uniform. Water is slow to absorb heat and slow to give it up once it is hot. That is why you have a cool breeze off the ocean during the day and a warm breeze at night. Earth or Kitty Litter absorbs heat quicker and gives it up quicker. When you first start out most of the heat goes to the oven because the water is slow to heat up. Then when you open the door and loose the heat the water will stay hot and help the oven to get up to temp after the door is closed. I use water in my Bandera pan and often put a pan of water near the firebox vent on my NB Black Diamond. Don't add anything to the water, because it never really made much difference.
 
Water, water everywhere, and not a drop to drink!

PS- I save the onions, garlic and aromatics to throw in the fire. When cooking ribs and butts, I add a couple cups of cider vinegar to the pan. On occasions when I'm cooking all beef ...brisket, ribs, roasts, I put a couple cups of Worster sauce in.. I buy them by the gallon, its not a big deal but I like it. :D
 
Mike(Mi) said:
Water, water everywhere, and not a drop to drink!

PS- I save the onions, garlic and aromatics to throw in the fire. When cooking ribs and butts, I add a couple cups of cider vinegar to the pan. On occasions when I'm cooking all beef ...brisket, ribs, roasts, I put a couple cups of Worster sauce in.. I buy them by the gallon, its not a big deal but I like it. :D
Click to expand...


rumor has it that onions and garlic thrown into the fire have a tenderizing effect on the meat also.
 
john said:
After all this talk about water, I am felling a bit soggy! Especially after I just converted to sand! Should I put the sand back in my shorts? :shock:
Click to expand...

Naw, just make some sandwichs. :lol: :lol: :lol: :lol:
 
rumor has it that onions and garlic thrown into the fire have a tenderizing effect on the meat also.
Click to expand...
I don't know if this really works, but the whole farking neighborhood smells good when I do this.
 
I'm always searching in the pantry for onions and stuff that really arn't fit to eat anymore. We seem to have a lot of those ... we're only cooking for 2 now and still stocking up at the market like the cavalry was coming to dinner. :roll:

I agree, it smells soooo good!
 
mike,

you mean those onions with the small bush growing on top, and the soft black spots, that your finger sinks right into when ya pick it up.. Oh yeah, and that oh so pungent aroma in the cabinet...


Nah, i never saw one of those.

:lol:
 
I only use water. The other reason is I have a "Baffle" that directs all drippings into the water pan and the heat to the middle of the chamber. I do think the water holds the heat better but I have never added anything. When I'm done and the 'Dera cools down I dump most of the water out then I dump the gelled drippings into the ashes I scooped out and it fits nicely into the garbage.
 
john said:
After all this talk about water, I am felling a bit soggy! Especially after I just converted to sand! Should I put the sand back in my shorts? :shock:
Click to expand...

Sand person myself and will probably keep it that way. Clean up is much easier, as I tend to forget about the watwer pan, can get real gross real quick. Besides I'm lazy. :oops:
 
I'm going to have to go the other way. I have used sand in the water pan for the last year. I feel that the sand comes up to temperature quicker and it is easier to maintain the desired temperature range. Yes, I used to make the neighborhood smell better by adding various vegetables, spices and beer to the water pan, but other than wasting beer, I didn't find that it had any real effect on the meat. My .02 worth.
StL Mike
 
The great water vs. sand debate continues!!

You know, that's one of the great things about our obsession for barbecue, ...the never ending search for perfection, or at least a better way. :D

"Hey, Mr. Sandman, send me a dream, make her the cutest that I've ever seen..."

"Smoke on the water, fire in the sky..."

"Walking in the sand, talking hand in hand..."

"Bring me some water, ...cool, clear, water..."

OK, I'm done singing. :P
 
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