Anyone Using a Water Pan?

SmokeMaster43

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Does anyone use a water pan to keep moisture during their smoke? I had an old box smoker where I used one.
If you do use one, where do you place it? If not, why not?

I searched the forums but couldn't really find much on this.

Thoughts?

Thanks!
 

JpsBBQ

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I usually don’t but I don’t see anything wrong per se with using a water pan. I would suspect it’s most useful for people who do not wrap their proteins at the stall. If you are a wrapper of your ribs, briskets, and butts I’d say it’s probably redundant. If you prefer to let er ride u wrapped then it definitely might benefit you. Also, maintaining moisture will help induce smoke profile.
 
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SmokeMaster43

SmokeMaster43

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I usually don’t but I don’t see anything wrong per se with using a water pan. I would suspect it’s most useful for people who do not wrap their proteins at the stall. If you are a wrapper of your ribs, briskets, and butts I’d say it’s probably redundant. If you prefer to let er ride u wrapped then it definitely might benefit you. Also, maintaining moisture will help induce smoke profile.
Thanks for the info! I'm a wrapper so I won't bother.
 
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Does anyone use a water pan to keep moisture during their smoke? I had an old box smoker where I used one.
If you do use one, where do you place it? If not, why not?

I searched the forums but couldn't really find much on this.

Thoughts?

Thanks!
Weber has a Wet Smoke kit for EXs.
I always use a pan for long/slow cooks.
 

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abmet

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For longer fatty cooks I tend to put foil pan on the flavorizer bars, I added water one time and didn’t notice much difference. Though every piece of meat is unique and one time isn’t much of a sample size :)
 

TimA

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I almost always use water, but haven’t in Smokefire yet and last couple cooks on charcoal I haven’t. I spritz and wrap and pour a bit of my spritz in when wrapping.

I will be getting the wet kit to play with as well.
 

jcdeclue

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Does anyone use a water pan to keep moisture during their smoke? I had an old box smoker where I used one.
If you do use one, where do you place it? If not, why not?

I searched the forums but couldn't really find much on this.

Thoughts?

Thanks!
I use one with my EX6. I always used one when I smoked on my Weber Kettle so I figured I’d continue with the practice. If I put meat in the top shelf, I’ll put the water pan on the main grates. If I need to use the main shelf, I’ll either put the water pan in the middle on the main or on top of the flavorizer bars.
 

subsailor

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Does anyone use a water pan to keep moisture during their smoke? I had an old box smoker where I used one.
If you do use one, where do you place it? If not, why not?

I searched the forums but couldn't really find much on this.

Thoughts?

Thanks!
I do use one on longer smokes. I use the same pan as the grease/ash collector. I place it on left side below flavor bars.
 

Dougr

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I like to use a water pan when I go for low and slow. I find that it increases the cooking time a bit but it is worth it. When Weber came out with their, Wet Smoke Kit, I grabbed it up.

While Jeremy Yoder doesn't use a Smokefire, he does have a pretty good video on why you should:

 

Goneincognito

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In other cookers yes but I have never felt the need to use one in the SF.
 

JpsBBQ

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In other cookers yes but I have never felt the need to use one in the SF.
So much old advice comes from offset smokers. The new generation of cookers just cook differently than the old ones. Not that there is a clear right or wrong in this particular case. I generally object to the idea of there is this way and anything else is wrong or inferior. These sorta opinions are frequently proven totally wrong.
 

ftank47

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I've always used the water pan directly under my pork butt for easier clean up but I'm wondering if there would be more smoke flavor without it. Anyone try both ways and notice a difference in smoke flavor?
 

JpsBBQ

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I've always used the water pan directly under my pork butt for easier clean up but I'm wondering if there would be more smoke flavor without it. Anyone try both ways and notice a difference in smoke flavor?
I don’t think it would inhibit smoke to use the pan. Also I don’t really think there’s anything wrong with using one or not using one. It will probably increase the cook time a bit as it is a heat sink. I think using pans with or without liquid is just a solid idea in reducing mess and cleanup. Moist meat is supposed to attract and help adhere the smoke to the meat, so a water pan or spritz should potentially increase the smoke flavor. How much?🤷🏼‍♂️

To me it’s just about experimenting with different techniques and finding what I like. I take into account the final product along with time investment and general PITA factor. Some things will improve your cook but I won’t do them all the time because they are a pain or require more prep time etc… I might reserve those things for an event where you might go the extra mile to impress your guests. Happy grilling!
 

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