water pan

[chuckerg]

smoking 2 racks of St.Luis cut ribs and am wondering what your opinions are with or without water in the pan have heard both (including what to put into the pan) am looking for opinions I think to go without as the last 2 times they were soggy until I cranked heat higher also what factors does the water pan have on cook times ?

 

[bama bbq]

Assuming you are talking about a WSM, I would say with ribs no water is required.  I use a terra cotta saucer wrapped in foil for ribs and chicken and shoot for a cook at 275*.  With longer cooks such as brisket or pork butt I am starting to prefer HOT water in the pan for a moist cook environment and shoot for a cook at 225 - 250*.  Others disagree...this is what I prefer.

 

[chef jimmyj]

In my MES I don't use water for Ribs because I Foil and that provides plenty of moisture. For longer cooks I will use water, 2-3 cups, for the first couple of hours. When it all evaporates I complete the cook dry...JJ

 

[kryinggame]

I think it depends on the smoker that you use.

For my MES, I have never used water in the pan.

For my WSM, I use water in the pan for ribs but not for poultery. The reason why is, since I'm doing ribs at about 275 degrees, the water helps to keep the temperature stabililzed to a lower temperature.  Without water, the temperature in my WSM shoots up, which is great for poultery.