Weber question

[delearyous]

I have a one touch weber aiming to get a wsm. Question is about water in the smoker. Some say that the meat will get all its smoke in 4hr+/-.Some smoke with water since without. Also there is a theory that the higher humidity or moisture on the meat help smoke adhere to the meat but you don't get the desired bark. Is it possible to have the best of both by smoking the first four hours with water, let it dry up and smoke the rest of the time without water to create the bark? Has anyone tried that? Looked in the posts and didn't see anything.obviously this wouldn't work with ribs.

 

[tropics]

I have a one touch weber aiming to get a wsm. Question is about water in the smoker. Some say that the meat will get all its smoke in 4hr+/-.Some smoke with water since without. Also there is a theory that the higher humidity or moisture on the meat help smoke adhere to the meat but you don't get the desired bark. Is it possible to have the best of both by smoking the first four hours with water, let it dry up and smoke the rest of the time without water to create the bark? Has anyone tried that? Looked in the posts and didn't see anything.obviously this wouldn't work with ribs.

Why don't you just spritz the meat once in a while.Let the last hr or so go dry.

Both worlds there

Richie

 

[delearyous]

Trying to avoid opening the lid. It's not a killer to do so but it can be avoided would like to seek another way..ty for the response

 

[jaoliverfamily]

I was under the impression that the water is there to provide a stable thermal mass inside the smoker. But that comes from a very new to the game MES guy....

 

[delearyous]

That is another reason as well jaoliverfamily. Thank you

 

[dirtsailor2003]

I never use water in any of my smokers. Meat always comes out moist and Smokey. In inclement weather water will actually hinder a stable smoker temp. I will be using my 14.5" WSM tonight. No water. It is 16f and we have two feet of snow on the ground.

 

[noboundaries]

I have a one touch weber aiming to get a wsm. Question is about water in the smoker. Some say that the meat will get all its smoke in 4hr+/-.Some smoke with water since without. Also there is a theory that the higher humidity or moisture on the meat help smoke adhere to the meat but you don't get the desired bark. Is it possible to have the best of both by smoking the first four hours with water, let it dry up and smoke the rest of the time without water to create the bark? Has anyone tried that? Looked in the posts and didn't see anything.obviously this wouldn't work with ribs.

Water in the WSM is a temp stabilizer more than anything else.  I can't remember the last time I put water in mine.  I've read the articles about a moist environment causing more smoke to adhere to the meat.  Can't argue with it.  My wife is a "super taster."  She can tell the difference immediately when I've used water in the smoker, even if it evaporates after an hour or so.  She'll say it is too much smoke flavor. 

What I've started doing earlier this summer was doubling the amount of wood I use in the WSM.  No water at all.  I get my wood taste and for some reason she doesn't complain it tastes too smoky. Go figure.  I don't spray or spritz at all.  Don't peek either. 

 

[SmokinAl]

I have lava rocks in the water pan & put enough water in there for the first few hours.

When the water evaporates the lava rocks act as a heat sink, helping to keep temps stable.

Al

 

[birdman080]

So...other than moisture, the point is for thermal mass to help regulate temps.  I assume sand works as well.  Any specific type of sand?

 

[dirtsailor2003]

 
So...other than moisture, the point is for thermal mass to help regulate temps.  I assume sand works as well.  Any specific type of sand?

Clean play sand. Can be found at hardware stores. Put the sand in your water pan and cover with foil.

Honestly I quit using any thermal mass. My water pan is dry, wrapped in foil. Then I only have it installed during low temp smokes (225°-250°) Everything else I remove the water pan altogether.