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Water or No Water?

post #1 of 6
Thread Starter 

For those of you that have a MES, do you use water in the water pan or do you leave the water pan dry and .... why do you use water or no water?

post #2 of 6
I don't use the water pan in my MES, as I use it for low temp stuff like bacon, cheese, etc.
Water pans are for a heat sink or temp control ! I don't think most use the water pan though !
post #3 of 6

Don't use the water pan.  You want to smoke not steam the meat.  Fill it with sand and it will help with temp swings.

post #4 of 6
Thread Starter 

..... OK, I will try no water next time. Without water, the meat won't be too dry then??? 

post #5 of 6
Your smoker expends a lot of energy heating the water so can cause it to struggle to temp and use more fuel too the water dosent last that long anyway. ts not a steamer so use sand or a terracota saucer as a heat sink. getting the right meat and temp will keep it moist
post #6 of 6

I haven't used water in two years. I foil over the empty water pan and keep it in place on the bottom rack.

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