Steve B , jfmorris above stated that the steam would reduce the cook temp for cooking @ 325. I was just talking about that.
But I will use water on my next cook. Thanks!
I'm a vertical pellet smoker kinda guy but always keep my water pan full (it sits on the lowest rack, just above the fire baffle). Critically important for thermal mass, reduces temperature gradients to almost nothing, and adds humidity to improve smoke uptake by the meats' surfaces. And no, it does not have to be boiling by any means. Water vapor will evolve off the surface way before the water reaches boiling.
The one time I ran without a water pan (just to see what would happen) I had temp swings exceeding 50F/10C. With the pan, they're like 5F/2-3C. That right there is enough for me.
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 meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I usually put a meatloaf/bread pan full of hot water in mine, under the cooking grate on top of the heat management plate on the firebox end. I have also skipped it on occasion and nothing bad happened.
Comment