Smoking meatloaf on WSM?

Discussion in 'Beef' started by jesse624, Feb 7, 2012.

  1. Looking for some advice.  Those that use the Weber Smokey Mtn vertical water smoker; when smoking a meatloaf in the WSM, do you prefer the use of water in the bottom pan, or look for a dryer smoke with no water in the pan?  Thanks
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I never use water in the pan of my WSM. I always use play sand covered in foil. Works just as good & is much easier to clean up.
     
  3. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    LOL.... ask two chefs get two differant answers....

    I use water in my pan unless I am doing chicken and want a hot fast smoke. But unlike Al I live in a very moist climate so sand would absorb a ton of water from the air when the smoker wasn't running, that would suck up all the heat from my fire, with water I add HOT tap water so my WSM gets up to temp fairly quickly.
     
  4. sprky

    sprky Master of the Pit OTBS Member

    I have always used water in the pan. I am going to try out the sand as it definitely helped in my LPG smoker
     
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

    No water in my pan
     

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