SnS water reservoir question

[Rod]

So my goal this fall is to master my Weber Performer. I bought it this past spring but, the summers here are just too hot to try and learn a new cooker. I did cheat however by installing a Pit Viper fan and dang that has to at least cut the learning curve in half!

So I filled up the SnS reservoir with hot water. After 4hrs with it running at a nice constant 250 degrees, I lifted the lid to see how things were looking and saw that the reservoir was bone dry. I then realized I would have to remove the grate (ABCBBQ easy spin) to add more, so I didn't bother. The results were just as amazing as doing it on my pellet grill and PBC. So the question(s) is:

1. Does adding water really make a difference?
2. Should you keep water in the cooker the entire length of the cook?
3. About how long does it take for it to evaporate in the SnS (which holds a quart)?

[Spinaker]

Personally, I think the only time you really need a water pan is when you have a smoker with high air flow. Like a large offset, or the KBQ. (The only time I use a water pan is in my KBQ, and that is it)

In something like a Weber kettle, I just don't think it makes any difference. When I had a SNS/Weber combo, I only filled the reservoir once or twice, because I had the same thing happen to me. The food still seemed to come out the same for me whether I used water or not, so I decided to skip adding water all together.

[Attjack]

If you want to use the water reservoir and need to refill it just pour the water through the grate.

[Attjack]

I've done it many times. If you're worried about it use something heat resistant like a glass pitcher and rest the lip of the pitcher right between the bars of the grate then tip the pitcher slowly to gently pour the water in. Use a mitt or welding glove in case you get splash back. It's easy. You can do it.

[mnavarre]

And safety glasses. I almost got myself while filling my SnS the other day. Also, the closer your water is to boiling when you add it the less it should splatter. In theory.

[bardsleyque]

I just boil the water in my tea/coffee kettle,it'll pour with very little splash!

[JoeSousa]

I never refill the water reservoir in my SNS. I do usually dump some water into the drip pan I put below the meat though and that usually never all goes away. So there is some moisture the whole cook.

[JeffJ]

I like water in the reservoir for the first part of the cook. It allows for the vents to be a bit more open - better airflow to the wood chunks results in cleaner smoke. It adds nice humidity early in the cook and helps smoke adhesion to the meat. I have yet to add water to the reservoir once it evaporated.

[ssandy_561]

I find it helps with ribs but I don't see a difference with butts.

I usually fill my reservoir using a spring water bottle I've filled with hot tap water.

[Troutman]

Moisture in the initial stage of smoking (like Spinaker alludes to) helps to "set" the bark. ABC Dave also claims, and it may be true, that water in the SNS helps with temperature control during the cook. At some point it isn't as critical, especially when the meat begins to sweat and cause a stall. In my way of thinking spritzing accomplishes the same thing, but others may disagree.

I just use a long funnel to re-fill my reservoir, if I even bother. It fits through my grate opening and down into the reservoir without spilling.

[Spinaker]

I have heard that, but I think you are better off starting with very cold, moist meat; rather than a steam bath. Just my personal opinion and experience.

[tdimond]

Has anybody been crazy enough to actually try to measure relative humidity in the kettle with the SnS reservoir filled according to the instructions?

Just when we thought there were enough variables!

[Troutman]

I tend to agree Spinaker that moist air may or may not be beneficial. I do think it to be important, and I think Doc Blonder alludes to it, that moisture does need to be present to set bark. As far as checking moisture and preventing it's loss, one would have to do some sort of measured experiment to determine. I'm too old and too hungry to much care.

[RonB]

I fill it once at the beginning - that's it.

[Rod]

I've read where it supposedly helps to maintain temps. With the Pit Viper, that is not an issue.

[tbob4]

You might like this article http://www.scienceofcooking.com/why_...in_cooking.htm
The links below the article lead you to other articles featuring @Dr.Blonder and Meathead

[FishTalesNC]

I only refill when I have enough meat on the grate that its right up against the edge of the SNS - e.g. 3 racks of ribs laying flat on my 26". I agree with others that the moisture later in the cook isn't as significant, but IMHO it helps keep a bit more of a barrier between the indirect and direct heat zones when the reservoir has water. I just use a cheap plastic watering can that has a very narrow spout on it, and add the water at the end farthest from the lit coals, never had a problem.

[ColonialDawg]

I only fill it for ribs - helps keep my temps around 230-250 better. For butts and brisket I go hot and fast so I let ‘er rip. No water.

[jgreen]

I think you should be able to turn the easy spin grate enough that the opening in the grate is over part of the reservoir, an not need to pour through the grate. In any event, one fill of water may be enough depending on the length of cook.

[Rod]

That's what I was hoping. The reservoir is pretty much right where the hinge is at.

[Fire Art]

I fill it for 250 cooks. 300 and 350 dry

[JeffJ]

So, the first 250 times you used it you added water....once you hit 300 and 350 you went without water? Interesting. :-)

[jfmorris]

I don't refill the reservoir, even on long cooks, and boy have I had some long ones! I'm talking 18+ hours.

While it might help stabilize things, I don't think one quart of water is enough thermal mass to make a huge difference in overall temperature. Where I think it helps is low and slow on ribs and other shorter cooking items, and in helping act as a thermal buffer when you need to put the meat right up next to the SNS to get it all to fit the kettle. The things I cook longer than the 5-6 hours the water lasts are brisket and butts, and usually I have those as far away from the SNS side of the grill as I can get them anyway. With ribs I go right up to the SNS, so it makes sense that the thermal barrier of the water may help keep the ribs closest to the SNS from overcooking.

Anyway, now you have me wondering if I should refill the SNS when I refuel even on long cooks.

Does anyone know what David Parrish recommends on this subject? The instructions on the ABC website really only tell you to fill it with hot or near boiling water at the beginning of the cook, and to NOT fill it if cooking over 300F.

[Buck Flicks]

I see the reservoir as a heat sink before I see it as a moisture source. It is both, but I think it's more useful to help keep temps from rising and falling too dramatically or rapidly. More to the point, to help keep temps below 250. To that end, I only use it for ribs, as others have said. I like it early in the cook as it helps smoke adhere to the meat, but I think that difference is minor compared to the moisture that's already in/on the meat. I don't feel the need to refill it mid-cook.

If I did, I'd just pour it (carefully) though the grate using a glass pitcher with a spout or maybe a large funnel. I'd also get it as hot as possible before doing it.