smoke flavor

[hosstd]

does smoke flavor(the chemicals)stick to dry meat surface better or a moist surface better, i dont know if stick is the right word here,but i think u no what i mean,does water in water pan help with smoke flavor

 

[pineywoods]

I believe you get better smoke penetration with dry meat. The water pan serves several purposes it acts as a heat sync to help control temps. It is often also the drip pan to keep juices from hitting the burner depending on smoker model. Some people say it add moisture to the smoker as well but I honestly am not sure about that one

 

[triplebq]

No , the water in the water pan only helps tenderness of the finished product more so on poultry than beef or pork . The smoke has to go around the water pan to get to the product so more wood ( flavor enhancer ) is needed when you use a water pan . Hope this helps .

 

[fire it up]

Now I'm no scientist but I believe having the moisture mixing with the smoke/air would help to penetrate the meat better.
My first smoker was a Brinkmann Electric Gourmet and one suggestion for boosting the temp was to fill the water pan with sand instead of water but I found when I did this and had no water pan at all in the smoker I didn't get nearly as much smoke flavor as when I had water in it.

 

[triplebq]

I used sand in mind with the same result . Went back to water . Your statement makes sense to me . Trail and error is what taught me as I still my electric birnkman alomst each weekend in some form . The steam may open up the pores of the meat better . I just add more wood for my flavor .

 

[rbranstner]

There was someone who posted a few months back that was saying he was doing some research on the web into the fact that having moisture in the smoker actually helps with smoke penetration. I don't remember who it was or what post it was on.

 

[mballi3011]

All I know is that I put water in my water pan and smoke all kinds of stuff and it has come out really good tasting so I left it at that. If it ain't broke don'e fix it I always say.

 

[travcoman45]

I'll go long with Jerry on this en. The meat should be dry when it goes inta the smoker. Moisture on the meat will cause the smoke to streak er polka dot. That be why ya dry sausage an such before ya smoke it.

Chicken, bacon, sausage an such er left to dry an develope the pinnecle, pallecal (how ever the heck ya spell it) or that dry shiny sorta look before smoken. Helps the meat absorb smoke an makes fer a nicer presentation.

Now a water pan sure don't hurt ta help keep the humidity up in the smoker an like Jerry says, helps slow yer temp swings.