I'm a newbie and have been working my way through the Meathead book. He recommends a water pan or two filled with water for smokers--is this recommendation for pellet smokers, too? He lists a number of reasons for using a water pan (e.g., condensation, humidity), but it seems like the main reason is temp control. I have a pellet smoker with a digital controller and probe for the meat so I'm wondering if I should still use a water pan? If so, can anyone give me direction to whether I should use one or two and/or size recommendations? The main grate is 634 square inches and the secondary is 280. Grateful for your help!
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in my opinion having a water pan in a pellet smoker doesnt add much UNLESS it is directly under your food. If I am doing Brisket on the top shelf with water below I get a better smoke ring and I believe a better end product. I have tried a water pan on the side and with the amount of airflow in a pellet smoker I dont see a benefit as the humidity gets blown out. -
i never use a water pan on my pellet grill and food comes out great.Comment
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I can only speak to what I have observed on a Yoder 640. I tried cooks with various meat, with and without a water pan, directly over the area where the firebox is located, and saw not one bit of difference. The only use I find for pans is to pan the meat to collect the drippings to add back to the finished product. That does make a difference.Comment
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It is unnecessary for a pellet smoker. Because the fire is smaller, would be my guess. My Grilla also has a pretty solid thermal mass.Comment
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My pellet smoker has a digital control as well and I've never needed to use a water pan. The meat comes out sensational without one and has a nice smoke ring.Comment
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Never use a water pan in either of my pellet grills.
Yoder Herb even ran expirement showing it wasn’t efficacious in a Yoder YS-640.Comment
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One less thing to bother with for me.Comment
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