water pan

philipmarks

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Original poster

Jun 17, 2010

2

10

ventura, CA. southern part of state.

• May 29, 2012

• #1

is the pan always needed?? My friend says the drippings hitting the coals adds flavor, but I am worried about flare ups. also! how much smoke wood is needed. My first attempt at a smoked pork roast tasted like i was in a fire. yuk!! please advise.

 

pineywoods

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• May 29, 2012

• #2

What kind of smoker are you using? As for the amount of wood that will vary with the smoker but what your looking for is Thin Blue Smoke (TBS) or no smoke at all and just the smell of the wood burning. If you can smell the smoke so can the meat

 

deersmoker58

Fire Starter

Dec 4, 2011

59

11

Berlin, Md

• May 29, 2012

• #3

I don't use water but still keep that pan to catch the drippings. 

You want light blue smoke....almost invisible comming out.  if it's white and billowing out, something is burning!   here is a pic from this web sight showing the good and the bad!

 

philipmarks

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Jun 17, 2010

2

10

ventura, CA. southern part of state.

• May 29, 2012

• #4

I  have a meco 5030 water electric. I converted to a charcoal burning.

 

chef jimmyj

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• May 30, 2012

• #5

Burning Fat in a flare up creates Soot and tastes like Kerosene...In your smoker 1 or 2, three inch Chunks will get TBS for 30 minutes or so. Add one chunk every time you can no longer Smell the Smoke. Choose a Fruit wood like Apple. Hickory or Mesquite can be strong and is an acquired taste...Use your Pan to catch the drippings, your friend will soon be wondering why your stuff tastes so much better than his...JJ

 

Last edited: May 30, 2012