How to increase humidity in my Masterbuilt XL propane smoker

[startedsmokin]

Having probs getting enough smoke flavor, penetration, and gaining that all elusive smoke ring.  Am starting to think that my humidity is too low.  With my smoker, controlling temp is easy.  What can be done to increase humidity?

I use the stock water pan in my XL and after a six hour smoke it is still half full or more.  Since I'm a noobie, I'm curious how much water should evaporate off during a six hour smoke....should I need to refill that pan more often?  Is the water pan too far away from the heat source (I typically smoke at 225-230).

Also, should the water be boiling to indicate it is at a high enough temperature?

Any help or thoughts are appreciated.  Thanks!

 

[daveomak]

SS, morning.... I don't use a water pan in my smoking adventures.... I make sure the meat is dry and has formed a pellicle before smoke is applied..... I can't help you on the humidity situation....  Sorry.....  Dave

 

[freaky]

I have the same smoker. Typically if I'm running at 225-240 the stock pan would be boiled out on a 6 hr smoke. I ended up using a grill grate as the base for a 1/2 pan disposable catering dish. That way I can refill it as necessary and toss it when I'm done for easy cleanup.

Sent from my SPH-D700 using Tapatalk 2

 

[cabrego]

what are you using for rub?  What is it exactly you have problems getting a smoker ring on?  What are you using, chips, chunks, pellets?  I usually have a consistent smoke ring on most everything I cook in my propane smoker and I use chips and chunks.  Electric smokers have given me problems with smoke rings. 

I am not sure how much humidity will help you on this.

 

[jakethessnake]

Smoke ring is only for looks, you can have great flavor without it. That being said... I was running a XL lasagna pan (it held about 1-1.5 gallons of water, iirc) in my masterbuilt and was getting so much moisture that my rub was looking like paste and mustard based rubs weren't even cooking the mustard down. I switched to sand and haven't looked back. I know with the stock pan, mine was bone dry in less than 2 hours, so I'm not sure what your problem is. Are you using the stock temp gauge? Mine is pretty accurate, but can vary from top to bottom. What are you using for wood, and are you using the stock chip pan?