pork butt - water pan?

Discussion in 'Pork' started by atomicsmoke, Apr 6, 2014.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Planning for pulled pork next weekend. Not my first, but the first to execute by the book. Textbook being meowey's "basic" (thanks for that).

    I see no mention of water pan. Not needed?

    Thank you.
  2. I use a dry chamber & have no problem getting great, tender, moist pork  [​IMG]

    No water needed in my opinion...
  3. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    A water pan isn't necessary, but helpful for maintaining low temps.  Check out the Amazing Ribs website on "how to use a water pan."  He recommends it for 225F smokes and tells you why.  That fits meowey's temps.

    Personally I dry smoke 95% of the time because I smoke almost everything but SLC ribs and roast beef in the 260-275F range or hotter.  My leaky WSM loves to run in that range when dry smoking, even with all the vents barely open.  When I want low temps I use the water pan.  It definitely makes a difference in keeping temps down. 

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