Water pan or no water pan?
Big debate for years.
Water in the pan will reduce hardening, dried out casings (collagen very easily gets dried and brittle)
No water will make dried brittle casings.
True no water the first 1-2 hours to semi dry the casing exterior. Smoke adhesion will be greater on a semi dry surface. A wet casing will cause any smoke to drip off the casing.
Did you poke a small hole in the very bottom of the casings to see if water or oils drain? Like stated added water to the product will not harm the meat, Mixed with added water (moisture) in the smoker will take longer to fully reduce from the casing.
At times when i have added to much water to the mix i will place the meat into a colander (plastic) and this into a bowl. Fridge this and in the morning any excess water will have drained to the bowl.
This is just how i do things,your results may vary.
