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Water or no water for boston butt?

post #1 of 9
Thread Starter 
So i am smoking my second butt this weekend. I have only 3 smoke under my belt, so a big time newbie. I have an MES 30. I am debating whether to put water in my water pan. We are going to have pulled pork. Then the leftovers are going into chili. I woul appreciate any advice!

Cheers
Brian
post #2 of 9

I don't use water , Steaming isn't my way of cooking...:biggrin:.

 

 

look at how pretty...:rotflmao:

post #3 of 9
No water here either.icon14.gif
post #4 of 9
Though I do not run an MES I don't use water. I want a dry bark.
post #5 of 9
No water! Unless you're grindng that pork up and running it through a LEM stuffer, then you need an ounce of water per pound...

Sorry that was my bad, the LEM thingy you won't understand and has nothing to do with your smoke.

I prefer a dry smoke chamber when smoking. You get better bark and it's easier for your smoker to maintain temps. As the water comes to a boil it will give off steam as it evaporates, and will cause temp swings as the smoker try's to compensate for the decrease in temperature caused by the wet cooler air. You don't need moisture for smoke to adhere to the meat. And you don't need moisture in the smoker to produce moist meat.
post #6 of 9

Looks Good,    and no water either

 

 

Gary

post #7 of 9
Thread Starter 
Ok,

No water it is! Curious, what would i use the water pan for?

Cheers
Brian
post #8 of 9

I'm not a watt burner but most, line with foil and use as a drip pan or fill with sand 

 

Gary

post #9 of 9
Quote:
Originally Posted by wxman View Post

Ok,

No water it is! Curious, what would i use the water pan for?

Cheers
Brian

Fill the water pan with gravel or sand, for thermal mass, and more even temps....
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