When all I had was a Weber Kettle my bbq developed a tremendous amount of bark. But since I primarily use my Kamado and PBC to smoke now, my low and slow cooks don't produce that rich bark anymore. Is that because of not using a water pan during the cook? I've heard that the Kamado is a humid cooker and a water pan should not be used. What say you all?
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Moderator
- Nov 2014
- 13689
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
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Wusthof
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
I never use one. There is no need in a kamado. (IMHO) There is so little airflow that all it really does is extend the cook. I will spritz the corners of a brisket, but that is the only moisture I add to my cooks on the kamado.
In an offset or something else where there is a ton of airflow, you need them, but not in a Kamado.......if you ask me.
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Administrator
- May 2014
- 19028
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
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Club Member
- Sep 2019
- 2581
- Gainesville, FL
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I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
BBQ Guru UltraQ
Anova Precision Cooker Nano
Sometimes I do, sometimes I don't. My most recent routine has been to use a small disposable drip pan under the meat and put just some water in there. The pan sits on my Baking Steel I use as a heat deflector. For the water, I use my wife's electric tea kettle to get the water boiling before it goes in. My reasoning is that this gives a really good blast of steam at the very beginning of the cook to get good smoke on the meat when it goes on cold right after the water. The pan only gets an inch or less of water, and with it sitting on the hot steel, the water is gone pretty quickly. Then we are just getting sizzling drippings in the pan. I consider that to be the best of both worlds.
Of course, once my Lone Star Grillz Adjustable arrives and is installed, my learning curve will start all over...
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Charter Member
- Dec 2014
- 7388
- Grew up in New Orleans, 20 years in Texas, 22 years in Mandeville, LA. Now Dallas, TX
I’ve done both, but I can’t say that with or without the water pan more bark. Is produced. If I use a water pan it is because of the theory that more moisture causes more smoke to cling to the meat. But I honestly can’t tell if the water pan causes more smoke to cling to the meat.
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I finally figured out that to get good bark on a brisket in my kamado I was going to have to cook hotter. I now cook brisket at 300 F and get wonderful bark and good moisture retention. A side affect of that is a shorter cook too. An average brisket will cook in 6 to 6.5 hours. I went through the wrapping in butcher paper and the foil wrap methods. I honestly think I get a great brisket with out wrapping.
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Only time I use a "water pan" in my Primo is for turkey. And the "water pan" is really there for gravy more than it is for water. It is absolutely not needed. In fact, there is so much humidity that even with the heat water runs down the lid, around the fire box, where it gets turned into more steam.
But the gravy is good stuff. I use the recipe on the free side for "ultimate smoked turkey" but I add more stuff to the gravy. Like the turkey neck and whatever I trim off. And grand mariner. Maybe a touch of whiskey if I have any. Stuff like that.
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Moderator
- Nov 2014
- 13689
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
I will say it is easy to clean your drip pan with a little water in it at the start of the cook. But I really do not do that anymore. If I am going to make a gravy, like SmokeyGator then I will fill that water pan up just so the fats don't burn to the bottom of the drip pan.
Honestly, I kind of wonder where the whole water pan thing started. Does any cooker really need them? I know Franklin and others have said they are a must in the big smokers they run. That being said, I have seen brick pits that are YARDS long with 80 FT stacks and tons of airflow.........no water pans what so ever.
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