Question about using water in the smoker.

[smokin myron]

Hi everyone,

As I listen to tutorials and look into different recipes. Some call for water in the pan and some don't.

As an owner of an MES, is there ever a time that I would need to add water to the pan?

Is this a persona preference? My smoker does have a water pan so I assume it has a purpose.

Any help on this matter would be greatly appreciated,

Myron

 

[daveomak]

Myron, evening..... Yes definitely..... Some sausage casings will dry out too much without some moisture, and seal the moisture inside...

 I am not sure but I think that is larger diameter casings like summer sausage...    I know moisture, Relative Humidity, is required for long term drying in a fermenting chamber for that very reason.....   NEPAS is the guy that would know for sure.....  

As far as using a water when smoking meats, a pellicle formation, before smoking, will insure good smoke penetration and no acrid taste.... water, steam can dissolve that pellicle which is made up of soluble proteins that encases the meat to hold in moisture..  

In my opinion, water and smoke create "acid rain" and can an adverse effect on the flavor of the outer layer of meat....  

Dave

 

[bismarckdon]

I used water in an older version of the MES 30", and constantly had "seepage" leaking from the smoker and dripping from the door when opened. What a mess! I just upgraded to the New Generation MES 30" and will be trying dry smoking for a while.