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Water pans, do you use them and why? - Page 4

post #61 of 70
Quote:
Originally Posted by Tonka16827 View Post
 

I've reading the conversations around the water pan and the pros and cons.  Well, last weekend for the first time, I tried sand in place of the water in the water pan. I read a few posts that the sand would help keep the temp consistent as the liquid was such an energy absorber. All went really well and the temp held better - btw I have an electric smoker. But, I didn't foil the pan and the sand baked in like a rock. Other than having to chisel it out, I'm not sure how to clean the pan. I've soaked for a few day and that did little. Any thoughts on how to clean the sand out? Next time - Foil over the top for sure!! Thanks


Thanks for the heads up on the foil....

post #62 of 70

I always used water when I had a gasser. Lots of ways for moisture from the meat to escape in most gassers and water seemed to help. But, it was also a pita to control the temp in. One thing that was nice about is you could crank the temp up to crisp up poultry skin. Since I got the MES I never use water anymore.

post #63 of 70
Quote:
Originally Posted by Red Dog View Post
 

I always used water when I had a gasser. Lots of ways for moisture from the meat to escape in most gassers and water seemed to help. But, it was also a pita to control the temp in. One thing that was nice about is you could crank the temp up to crisp up poultry skin. Since I got the MES I never use water anymore.


Do you fill the water pan with sand? Just wondering....

post #64 of 70

I have great respect for DaveOmak, he appears to have decades of experience.

 

I don’t think his comment was harsh and I don’t think Smokeusum was actually offended…looked like an admission to buying a “newfangled” gadget that old timers pshaw to me. Nothing over the top.

 

Anyway, I agree with Dave on his comments about watching people smoke since a kid. I’m sure a lot of them did not use water. A lot of them don’t use marinades, injections, mustard rub before fancy schmancy rub concoctions…none of that.

 

HOWEVER…my wife always stops in NC on her way back from family to get the BBQ they always ate down there. Yep, that famous “Lexington” BBQ. People rave about it and swear by it, however it never impressed me.

 

That “Lexington” BBQ joint…one that has been around forever and has been featured on many food shows, proudly proclaims they use only salt, heat and smoke as I recall. I can tell…like I said…”not impressed”.

 

My wife made BBQ butt in the crock pot for years that’s blows this “Lexington” stuff away and now that I smoke my own…I blow away this “Lexington” BBQ with a masterbuilt AND a water pan. Sorry to any diehard fans out there…this is just fact. Salt and smoke can’t compete with more complex rubs in my humble opinion.

 

Another very weird thing about these “Lexington” folks…they don’t pull meat, they only slice and chop…Huh?

post #65 of 70
I just seasoned my offset charcoal smoker. There is a grease pan and an ash pan but no water pan, what do i do? P.s. im completely new to smoking. Going ti smoke my first stuff this weekend.
post #66 of 70


Some guys use an empty pie tin or something similar. Just fill that with water and place it somewhere in the cooking chamber where it wont interfere with the air flow or meat cooking on the grate. Hope that helps.

post #67 of 70

The best advice I found on water pans was someplace else in the Forum - "Fill with sand and cover it with foil. You don't want to steam your meat. The pan works better to distribute the heat with the sand."  I filled my a couple of years ago and I've never regretted it.  

post #68 of 70
Thanks guys it does help
post #69 of 70
So this was a great read!

Now with that said, has anyone thought about half sand and water? My thoughts on that would be one the RH would be high at the start till the water evaporates. Then when that happens the sand would still be there as a regulator for the heat, but the RH of the smoker would be lower for the end of the cook. Just something I thought about while reading this thread
post #70 of 70

Not a bad idea EatMyPork. I have a propane smoker and I stop using water pans years ago after I read that when propane burns it gives enough moisture to keep the cook chamber at an acceptable level. I have also read that charcoal or wood smoke chambers run a bit drier due to a different fuel source, and since MassiveMedic has a charcoal offset, I suggest he try a pie tin.

 

Bottom line for me is do a few smokes with it, and then do a few without and see what works best for your style of cooking. I put pea gravel in my water pan 3 years ago and never looked back.

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