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Water Pan questions

post #1 of 4
Thread Starter 

In the 5-day Basics e-course, Jeff says that the water pan helps keep the temp under control and arguably adds moisture to the smoking process. I was thinking I might try this with my Traeger, but am under the impression that a smoker is designed either to use a water pan or not. Since the Traeger seems to be a "not", is this a mistake to try? There is a flat metal drip pan/diffuser over the fire box that I thought I could put a shallow pan on. It would get pretty hot and I am certain it would steam. It would be right under the rack. Has anyone tried this? Would it work? Does it make a difference?



post #2 of 4

I would think you wouldn't experience any severe temperature spikes or drops in your traeger so wouldn't need the advantage of A water pan. In my experience on my ecb the water does not really add any moisture to the meat. Therefore all it would be for is thermal mass. Water boils at 212 degrees so the idea is that the water would never get any hotter than that, meaning that temperature spikes would be moderated by that thermal mass and when you remove the lid the heat would come back quicker. Whew, my brain hurts now. That said, I don't think it would hurt anything to try it. Who knows. 

post #3 of 4

Give it a try that's the only way your going to know if you think its better or not. Many of the water pans sit right over the burner and during the smoke many times they need more water added to them

post #4 of 4

I thought it was also a way to add some subtle flavor by putting juice etc into the pan along with the water. I am still new at this, but i have not tried my MES without having liquid in the pan. Guess i should try it dry just to see what happens.

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