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Water/no water ?

post #1 of 3
Thread Starter 
Newbie - been reading up on water vs no water ? Is it easier using something as a heat sink to dial in the heat? Especially when it gets cooler? Flower pot plate, alumni pan, lava rock or a simple interlocking patio paver? Which seems to be better for a newbie?

Don't mind adjusting the vents during the cook but want to keep way from having to hover around.
post #2 of 3

I've been using my ECB for about a year, smoking 4-5 times per month.  I only put water in my water pan, and never anything else.  Rather than using the water as a temperature stabilizer, I use it to keep my meat moist, and also to get more smoke onto my meat.


I live in an area where temps rarely dip below freezing, so my experience might be a bit different from others, but I swear by my water pan. Myron Mixon uses a water smoker, and Meathead and Greg Blonder at amazingribs.com explain the science of how water vapor will land more smoke onto your meat.  It'll also probably lengthen a stall, though.  Either way, those are guys who seem to know what they're doing.


Just my two yen.

post #3 of 3

Folks can discuss ad nauseum about whether the water keeps meat moist or not.  For me, it's enough that the water keeps the drippings in solution so I can pour it all out into an old gallon milk jug afterwards and dispose of in the municipal trash.  Then water pan and grills can be washed in the kitchen sink without too much mess.  

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