? water pan smoking sauage

Discussion in 'Sausage' started by smokinpreacher, Jan 9, 2012.

  1. While looking around on SMF I see the use of the water/drip pan being used while smoking sausage in the MES.  The first batch of sausage I smoked I left the pan in without water and the sausage above the pan did not smoke well.  The second batch I removed the pan and all the sausage took smoke great.  Is there a reason to leave the pan in?
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    The pan diffuses the smoke and heat, roiling it around in the smoker and evening things out.  Put water in it, and you get 2 benefits: temp stability and moisture to keep things from drying out.  Put extra goodies in the water, and some say you will add flavor to your final product.

    Were your 2 smokes comparable in time, smoke generation, cook temps, etc?  There are a lot of reasons why those 2 batches came out differently.
     
    Last edited: Jan 10, 2012
  3. I agree with temp stability and helpfull moisture, always use pan with water for mine.
     

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