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Using a water pan for baby backs

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  • cooldude45
    Former Member
    • Aug 2019
    • 2

    Using a water pan for baby backs

    Friend and i were talking about using the water pan for his vertical smoker . One pan of water or several? Advice.
  • Huskee
    Administrator
    • May 2014
    • 15812
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

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    #2
    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.

    Comment

    • Steve R.
      Club Member
      • Jul 2016
      • 2602
      • Elizabethtown, KY
      • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

      #3
      ^ 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

      • cooldude45
        Former Member
        • Aug 2019
        • 2

        #4
        gas smoker vertical char broil has large pan in the bottom, also when to add kosher salt, first i believe. hour in advance.

        Comment

        • Huskee
          Administrator
          • May 2014
          • 15812
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Smokers / Grills
            • Yoder loaded Wichita offset smoker
            • PBC
            • Grilla Silverbac pellet grill
            • Slow 'N Sear Deluxe Kamado (SnSK)
            • Masterbuilt Gravity 560
            • Weber 22" Original Kettle Premium (copper)
            • Weber 26" Original Kettle Premium (black)
            • Weber 26" Original Kettle Premium (light blue)
            • Weber Jumbo Joe Gold (18.5")
            • Weber Smokey Joe Silver (14.5")
            • Brinkmann cabinet charcoal smoker (repurposed)

            Thermometers
            • (3) Maverick XR-50: 4-probe Wireless Thermometers
            • (7) Maverick ET-732s
            • (1) Maverick ET-735 Bluetooth (in box)
            • (1) Smoke X4 by ThermoWorks
            • Thermapen MkII, orange
            • ThermoPop, yellow
            • ThermoWorks ChefAlarm
            • Morpilot 6-probe wireless
            • ThermoWorks Infrared IRK2
            • ThermoWorks fridge & freezer therms as well

            Accessories
            • Instant Pot 6qt
            • Anova Bluetooth SV
            • Kitchen Aide mixer & meat grinder attachment
            • Kindling Cracker King (XL)
            • BBQ Dragon
            • Weber full & half chimneys, Char-Broil Half Time chimney
            • Weber grill topper
            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
            • Pittsburgh Digital Moisture Meter

            Beverages
            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
            • Most favorite beer: The one in your fridge
            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

            About me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            Occupation:
            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          #5
          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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          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

          This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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