Curious about the differance between the way a offset cooks and vertical

[dlr1]

I use to have an old Chargriller w/sfb and then went to a WSM I keep reading about water in the vertical creating more moisture which I assume comes from the evaporation of the water in the pan but why is it that you only hear of verticals needing or using water but not offsets? I don't use water in my WSM but I do have a steel plate in the pan and can't seem to notice a differance between the quality of food between them. Now I do realize when you have a heat source directly under your meat that you need to deflect some of the heat and water is perfect for this so after this long winded lead the bottom line here is does water really make your meat more moist, does it really add anything to the cook or is it really just a crutch for temp control? Oh by the way a late Happy New Year ya'll

 

[pgsmoker64]

Well, this is a matter of great debate, so I'll wade in.

I also have a WSM and a Chargriller with an sfb.  When I used the Chargriller I would actually put a pan of water in the bottom right next to the sfb just to help regulate the temp in the smoker.  I have always used water in the WSM water pan as well thinking that it helped to keep the meat moist and tender.

Recently I have changed to sand in my water bowl and I have noticed no difference in the moisture and tenderness of my meats.  I believe the key to moist and tender pork, beef, chicken, whatever is proper temperature regulation and cooking to the right internal temperature.

Just my 2 cents.

Bill

 

[tstalafuse]

I think the answer is yes, but.. I have noticed differences based on weather conditions, what type of fuel I happen to be using and the quality/quantity of what I am cooking.

 

[oldschoolbbq]

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• oldschoolbbq
• Nov 8, 2011

Here are two of my Smokers (small one is reverse-flow). I don't use water either and have Firebrick in the cooking chamber of both. I feel the water isn't needed , you create enough moisture while cooking to keep the meat moist.To me , water is only a heat control and using it in the bottoms of a good Pit tends the rust the bottom quickly. I don't even wash out my Smoker ; I wipe it out with old towels.

 Sand is a great heat sink and on long cooks , returns some of the moisture(meat juices) to the food as it collects moisture.

I let the drippings land on the tuning plates(baffles) to create the 'steam' I need for the meat.

HOWEVER: I do not open the Smoker's lid until my food is at temp.-then I double check with my Thermoworks probe for accuracy.

The verticle part of my Pit is great for slow smoking, holding , using my AMNPS for cold smokes and ammending to my SFB smoke for extra flavor.

So , back to your question. I see no need for extra moisture in a SFB cooker. I know I'll get some contrary feedback , but , that's how I do it...

As always,have fun and...

 

[venture]

I won't get into all the controversy on this one. Everyone has their own way and their own opinion.

I can say with confidence that an upright will be more fuel efficient than an offset. Then again, if you want large grate areas? The offset comes into its own.

The only water I use in an offset? I followed Dutch's advice. Just a SMALL loaf pan of water where the firebox joins the main smoke chamber. Not for humidity? Just to add a little temp buffer for the heat entering the main chamber. Helps me keep better temp control across the grate.

For verticals, I have always used water or water with some exotic additions that someone thought was a better idea? Some like sand. Some use bricks.

Some think the humidity helps form a smoke ring. I guess it might? Or not? Not that I give a hoot about a smoke ring if the flavor of the meat is right?

Experiment and see what you think?

Good luck and good smoking.

 

[wes w]

I'll post my .02.  

I have always used water in my vertical.   I've never tried it without.   The water pan is part of the baffle system.     Like Merv said,  if it produces great meat,  thats all that matters.   

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• wes w
• Feb 10, 2013

Water pan in the middle