Water pan do u use one?

[Firemedic76]

This is my setup and as I smoke my brisket and I’m wondering do u guys/gals use a water pan. I saw a video of Franklin last night and he used one but in a diff position in the smoker as he had a diff Pit. I’m wondering is it also deflecting the smoke from the meat? Just thinking out loud, trying diff things, looking for opinions As I attempt to dial this smoker/technique in. Oh do you all think in a setup like this it matters what shelf the brisket is on to achieve the best smoke.

 

[kilo charlie]

In a set up like yours I would use the water pan for a couple of reasons.... one it's going to create the moist environment you're looking for ... two it's going to catch a lot of the fat drippings which keeps your smoker cleaner and keeps it from dripping on the wood and creating a mess.

I ALWAYS run a water pan in a vertical smoker as it's designed for it.. it runs over 100 hotter without the water pan in there.

Other opinions will vary

 

[uncle eddie]

EDIT: I didn't look at the picture close enough - I do not use one on my MES40...but since I do not use your set-up...no comment.

 

[JLeonard]

Agree with kilo charlie I have a MB vertical gasser and have found that a water pan helps a lot with temp control. I will also run an aluminum pan under my protein to catch drippings. Saves on cleanup and keeps the chances of a grease fire down.
Jim

 

[Firemedic76]

In a set up like yours I would use the water pan for a couple of reasons.... one it's going to create the moist environment you're looking for ... two it's going to catch a lot of the fat drippings which keeps your smoker cleaner and keeps it from dripping on the wood and creating a mess.

I ALWAYS run a water pan in a vertical smoker as it's designed for it.. it runs over 100 hotter without the water pan in there.

Other opinions will vary

Ok that settles it. Thanks for the input. I agree with you especially on the temp control. I’m at a steady 275 right now. If I were to remove it as I have before temp def shoots up.

 

[JLeonard]

Ok that settles it. Thanks for the input. I agree with you especially on the temp control. I’m at a steady 275 right now. If I were to remove it as I have before temp def shoots up.

And dont forget to post up your cook.....Pics or it didnt happen.
Jim

 

[Hamdrew]

i use a water pan sometimes, as it pretty much guarantees temp control. running an empty water pan (lined with foil for easy cleanup) helps a little, too, especially with protecting the meat against flareups. note, this is with a WSM, and in your case I would probably only run one for temp control if applicable/needed.

I prefer the bark and smoke flavor best when i run it like a UDS (i.e. no water pan), with the fat dripping directly on the coals/wood, though it requires substantially more monitoring than the above

 

[Firemedic76]

And dont forget to post up your cook.....Pics or it didnt happen.
Jim

I have another thread under tomorrow’s brisket where I’ll be putting up the pics.

 

[SmokinAl]

I use a water pan in all my smokers, including my Lang. The only time I don’t use a water pan is if I am cold smoking something.
Al

 

[Firemedic76]

I use a water pan in all my smokers, including my Lang. The only time I don’t use a water pan is if I am cold smoking something.
Al
[/QUOTE

appreciate the advice Al

 

[Bearcarver]

Most people, including myself Never put water or any other liquid in the Water Pan in an MES (Masterbuilt Electric Smokehouse), because the MES is so well insulated that there is already much too much Humidity inside it, without adding any more. I don't know which other Smokers are like this, but I just cover my Water Pan with Foil & keep it in place until it gets pretty ugly, needing a new cover of Foil.

Bear

 

[SmokinAl]

Most people, including myself Never put water or any other liquid in the Water Pan in an MES (Masterbuilt Electric Smokehouse), because the MES is so well insulated that there is already much too much Humidity inside it, without adding any more. I don't know which other Smokers are like this, but I just cover my Water Pan with Foil & keep it in place until it gets pretty ugly, needing a new cover of Foil.

Bear

Well since I don’t own an MES, I guess I’m OK then.
Al

 

[Bearcarver]

Well since I don’t own an MES, I guess I’m OK then.
Al

Whatever You say Al.
Like I always say, "I only know about MES units---Any other Smoker, you'll have to ask somebody else."

Bear

 

[SmokingUPnorth]

I never used one in my MES 30 because from everything I read like Bear said there is enough humidity inside them. I have t used it in my WSM but I have a tray that covers it for easy cleanup

 

[Gonna Smoke]

If you need thermal mass to even out the temps, use sand in your pan instead of water for longer smokes. Eliminates the need to add water. Otherwise, I don't use a water pan.

Using Sand instead of Water

I am not new to smoking however, I am not happy with the need to add water during long smoking sessions. I have just read about using sand instead of water and I would like to hear what peopleâ€8482s experiences have been using this method instead of the water method. I am looking to smoke an...

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