Water Tray vs. Spritz

[Its_Raw]

Hello, all!

What are your thoughts on the true benefits of having a water pan inside of the cooking chamber? Is a water pan necessary if you spritz?

Side note: I am a bit surprised at how little water is used from the water pan after 6 or 7 hours of cooking. With 300+/- degree hot air coming out of the firebox and hitting the pan. I would have guessed it would have evaporated more quickly. That is why I am asking this question. Seems that I might be putting more moisture on the meat when I spritz than evaporates from the pan??

 

[Brokenhandle]

I don't do either one but curious as to what response you get.

Ryan

 

[thirdeye]

What are your thoughts on the true benefits of having a water pan inside of the cooking chamber? Is a water pan necessary if you spritz?

My Eggs really don't need water in the drip pan, so I go without, but I will spritz if meat looks dry. But that is not very often.

My kettle has the slow-n-sear charcoal basket with a removable (vertical) water reservoir that I can use, it's pretty handy... and since the charcoal is on one side it's gets some good steam going. It's hard to see, but the reservoir is at the edge of the foil and spans the full width of the kettle.

Sometimes, adding several onions will add a subtle amount of moisture to your pit.

 

[Gonna Smoke]

I don't do either one but curious as to what response you get.

Ryan

I'm with Ryan...

Sometimes, adding several onions will add a subtle amount of moisture to your pit.

Good idea, I've added apples before...

 

[SmokingUPnorth]

I also don’t do either. I tried before with when I was running a WSM but never really noticed a difference so I canned it!

 

[normanaj]

I don't use water in my MES as it just turns the inside into a mess. It's well insulated so adding extra moisture isn't needed.

Never needed it in my WSM. I just put a few inches of sand in the pan and foil over,still leaves plenty of room for drippings.

 

[gmc2003]

I don't spritz so I can't help you there. When I used to use my WSM I ran the water pan dry if smoking at higher temps. On the rare occasion I wanted to smoke at lower temps around 225* then I would use water as a heat sink.

Chris

 

[chef k-dude]

Did your old country Brazos come with any sort of manual or instructions? Their web site is straight out of the 90's, I didn't see anything there. It may be a silly notion but I like to read manufacturer's instructions or recommendations.

I think it can depend on what you are smoking. Big ole butts dont likely need added moisture and it could actually retard bark. If smoking country ribs or something small and lean, the moisture might help.

If I'm smoking baby backs or country ribs, I tend to use the water pan that my MES30 comes with. I set sauce on both on the grill, not in the smoker, so I can "harden" the exterior to my liking, so some moisture is not detrimental, more than likely helpful.

The MES30 manual tells you:

"For chicken or other foods high in moisture, little or no liquid is needed"

It also tells you to not add the water in the pan until the smoker reaches full temp.

 

[mike243]

I use the water pan in my MES from the start, on my pellet smoker I spritz when I want as much smoke as possible. other smokers I don't, sometimes I never spritz depending on my mood lol. I feel it helps smoke stick faster than letting the meat sweat and then bind.

 

[Smokin Okie]

I put a water pan in every smoker I own.

 

[thirdeye]

It also tells you to not add the water in the pan until the smoker reaches full temp.

Does the manual mention using hot water? A lot of folks miss that important step.

 

[mike243]

my water is 130 when I run it in the pan, most of the time it never runs out as fat and moisture add to it, I don't think that little amount of water is going to affect the temps very much and not for long either.

 

[chef k-dude]

Does the manual mention using hot water? A lot of folks miss that important step.

It does not. I have gone against my own statement above since I owned the MES and put tap temp water in the pan when I first turn it on. This water pan question has been around since forever I think. I think its like a mustard rub, some swear by it, others, like me, notice zero difference in the final and I've never had a rub not stick to meat without it.

my water is 130 when I run it in the pan, most of the time it never runs out as fat and moisture add to it, I don't think that little amount of water is going to affect the temps very much and not for long either.

I have rarely had the water pan run dry for the same reason. With a butt, if I use the water pan, the drippings make up for the evaporation, with smaller stuff its not in the smoker long enough to evap the water. I think the only time I dried out the pan was with a brisket, long cook, less juicy.

 

[Chris_in_SoCal]

In my vertical pellet smoker I replaced the small water pan with a much larger one.

The water is not so much for adding moisture but for regulating the temperature. That is why adding hot water helps when starting up the smoker. Water holds a temperature way better than air so it helps a lot with hot and cold spikes when smoking. (depending on your smoker).

I will soon have a new offset smoker and will have to see if it is as needed in that once it is delivered.

 

[kelbro]

In the past, I used water in my offset. Never had any dry meat so I thought it was doing its job. I did notice that it created a lot more 'crud' on the inside of the cook chamber. Another offset that I use has not seen a water pan inside. It stays very clean inside. I've moved away from water except on rare occasions in the WSM.

Spritzing... occasionally. Usually a 50/50 mix of apple juice and ACV.

 

[Smokin Okie]

Moisture in the cook chamber helps smoke adhere to the meats. Moist meat surface attracts smoke.

An offset will have a stronger air flow and it needs the additional moisture. The air flow will dry out the surface of the meat.

 

[hoity toit]

I put a water pan in every smoker I own.

It sure helps develop the smoke ring...yep.

HT

 

[Colin1230]

Well, here is my two cents; it depends on what I'm cooking. Pork butts and brisket get the water pan, ribs get spritzed. Chicken and meat loaf nothing. Basically, if it's low and slow it will get some water and or aj/acv. Why? I have no scientific reason but I do know moisture makes smoke stick. Just going with what works for me and the family likes it.

 

[mike243]

This is why a pellet smoker needs help in a big way

Moisture in the cook chamber helps smoke adhere to the meats. Moist meat surface attracts smoke.

An offset will have a stronger air flow and it needs the additional moisture. The air flow will dry out the surface of the meat.

 

[fxsales1959]

Hello, all!

What are your thoughts on the true benefits of having a water pan inside of the cooking chamber? Is a water pan necessary if you spritz?

Side note: I am a bit surprised at how little water is used from the water pan after 6 or 7 hours of cooking. With 300+/- degree hot air coming out of the firebox and hitting the pan. I would have guessed it would have evaporated more quickly. That is why I am asking this question. Seems that I might be putting more moisture on the meat when I spritz than evaporates from the pan??

I use
WSM 18 and ALWAYS use the water bowl. I read the instructions, which is unusual for me, and figure Weber didn't put it in there just to increase cost. I've gone teeth-hair- and eyeballs with the nimrods on F#$book that tell people to never use the bowl. but that's just me.