Got a question about smoke

[stjoeguy1122]

Everything I have read on here says to put water in the pan while smoking. My question is do you put the pan in right from the get-go? That is what I have done when smoking.

I ask because I work in the food industry, making Hotdog and Brats products, we don't add steam to the product until after it has been smoked, both wood smoke or liquid smoke, heat only until smoke has been 'set', then steam is added in to cooking process.

So I got to wondering if not adding water/steam right away would it help the smoke 'into' the meat?

Anyone got any thoughts on this?

 

[pops6927]

You can use the water pan not only for water, but also with sand; which helps stabilize the temp of your smoker.  Many on here process their franks with smoke first, then a bath to cook to 155° internal.  I am re-learning frank production; others will be along with more advice, like Dan McG.

 

[stjoeguy1122]

I was wondering about not adding steam right away to smoking for meat other than dogs. I am going to do a chuck and pork loin this weekend.

I don't make my own dogs, I eat way to many of them at work, so I get my fill and then some. LOL

 

[terry irvine]

theres a big debate as to whether or not water helps in the smoking process......i did a roast in mine the other day with water in the pan - it would really help to know what rig you're using as some rigs have a much larger water pan than they should (like mine) and the water actually blocks the heat and makes it more difficult to maintain temperatures....

 

[daveomak]

StJoe,  Morning and welcome.... My preference is no water in the smoker...  I think it makes for "acid rain" like in L.A. etc....  I learned from old timers that smoked their meats, fish etc. using an old tool shed as a smoker.....  

The best smoke flavor, mentioned many times in this forum, is obtained from "thin blue smoke".... A wispy, fragrant smoke that imparts a mild flavor to the meat...    Dave

 

[stjoeguy1122]

I have a MES 30". Still breaking it in, only been used a half dozen times

 

[stjoeguy1122]

StJoe,  Morning and welcome.... My preference is no water in the smoker...  I think it makes for "acid rain" like in L.A. etc....  I learned from old timers that smoked their meats, fish etc. using an old tool shed as a smoker.....  


The best smoke flavor, mentioned many times in this forum, is obtained from "thin blue smoke".... A wispy, fragrant smoke that imparts a mild flavor to the meat...    Dave

I remember my grandfather smoking his own hams and bacon in his old shed. He also had big tank that he would hot smoke whole hogs in, I don't ever recall seeing water but it was a long time ago.

 

[terry irvine]

well with the electric - you may have to do a bit of investigation on your own - try it once with water and once without to see what produces the better quality - use the same type of meat and cut so there isnt a huge disparity there - i have a propane smoker and well - as soon as the garden centers get stocked up here im going to go get some play sand for my water tray

 

[smokinhusker]

I am by no means an expert. I have MES 40 and only time I add liquid to the water pan is if I'm doing ribs, pork butt, or other large cuts of meat. I've smoked commercial kielbasa, brats, hot links and homemade jerky, snack sticks, and summer sausage and I don't add liquid to the water pan but I do leave it in there or swap it out for a large cookie sheet covered in foil.

Hopefully someone with way more experience knows better.