Originally Posted by Lemans
I'm going to get my second wsm 22 inch this morning. Let me ask the group water or no water? And how do I get my wife to let me keep both?
As soon as I get it I will tell you the cost. I don't want to jinx it. Lol
Lemans, I'm a no water, empty pan guy. Simmering water in the water pan does two things, and a third is debatable.
1. Water is a heat sink to keep temps low. Physics is involved. You can also use sand and clay pots to keep temps stable but not necessarily low. Or you could learn to use your lower vents to stabilize temps from low to hot n fast. It doesn't take long to figure it out.
2. Water in the pan will put more smoke flavoring on your meat. This is really the only reason I load any water in the water pan any more. I'm going to smoke some short ribs today at a low temp for a 2-3 hours with water in the water pan, then braise them on the stove. I just want the natural smoke flavoring in the recipe I'm making.
3. This is the debatable point; a moist environment helps keep the meat moist. Personally I don't believe this is the case but don't want to start a discussion about it.
How to get your wife to let you keep them both? Buy her something.