water pans...

[gnlsr]

Just want to get some input from this eclectic gathering of smokers... Waterpans...What kind of meats do you smoke?  or never use a pan with...   I have used for spurts, and not used them for long spurts... I have put my meat directly over it... and behind it with pan meeting hot air from firebox... opinions...reasoning... and good guesses listened too...while smoking a pair of chickens and watching the rain...

 

[grinder]

I read posts on here a few years ago, from more experienced smokers than me, that a water pan is nothing more than a heat sink and does nothing for adding moisture to the food. I then tried filling the water pan with sand, about an inch from the top and covered it with heavy foil, to act as a drip pan. I never noticed the the end product being any different, I don't have to add water and don't have to wash out the pan, just change the foil when I'm done cooking.

 

[s2k9k]

I use a GOSM propane and I too have sand in the water pan. I use a disposable foil pan on top of the sand pan to catch drippings. I have gotten much better temp control with the sand and temps recover much faster too after opening the door. I know forluvofsmoke has been experimenting with wet and dry smoke chambers and from what I have read from him he thinks some humidity helps with smoke penetration and the dry chamber helps with a better bark and forming a dry skin faster locking in all the juices.

 

[gnlsr]

that is an interesting observation... never thought of the pan w/ sand for dripping catcher...WILL use that idea...like you I am not convinced of the need for the pan... also have never been able to prove pro/con of it's use... I, for a time wanted to believe it had a place in my grill... however, I am in a fairly long 'tween use or non use of pan... been 5-6 years since I used it regularly...thanks for the input...

 

[gnlsr]

again... I am glad I joined... here I have heard a couple of good ideas that I will expound on during a lazy afternoon making sure the smoke is but a wisp and the meat is just laying around getting it's color... I am interested in the penetration / dry / wet chamber thought...I have a need for lightly smoked...wife is not a huge fan of heavly smoked meat... she likes a more delicate smoked flavor... the things we do for wives!!!