Friend and i were talking about using the water pan for his vertical smoker . One pan of water or several? Advice.
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Are you referring solely to baby backs ribs, or just in this smoker in general? Also, what type of smoker is it, what fuel- gas, charcoal, electric, etc? If charcoal, I'd say sure use one, but only one. Add boiling hot water to it. Most cabinet smokers, unless they're a water smoker and come with a bowl specifically for water, don't need it though. Electric especially not. -
^ What he said. Also, how full of meat the smoker is can affect the moisture level, and you might not need a water pan at all if it's loaded up.Comment
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gas smoker vertical char broil has large pan in the bottom, also when to add kosher salt, first i believe. hour in advance.Comment
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Personally I don't think it's needed in a gas smoker, but it won't hurt, especially if it comes with a pan intended for it. Add salt (1/2 tsp Kosher salt or 1/4 tsp table salt, per lb meat) at least an hour in advance, overnight all the better. Make sure to use a no-salt rub if you do that though, or simply use a salted rub as the dry brine.Comment
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