Water Pan Help A Traeger Cook?

[fkrall]

Anyone have any experience or opinion about using a water pan in a Traeger? My Christmas prime rib was crustier than I expected despite a steady 225. I've not yet seen it recommended, but it sure works on my Performer.

[ItsAllGoneToTheDogs]

IMO water pans are a no go for pellet cookers. Pellets aren't a dry heat and water pans can mess with airflow if not positioned properly.

If your roast was extra crusty at 225 the whole way I would suggest that your traegar may be running much hotter than set point?

[STEbbq]

+1

[smokin fool]

Doesn't necessarily have to be a pan, a tin can with water may be just as functional and may not hinder airflow.

[fkrall]

To the rescue--thanks! Now I know why it's never been recommended! As to the crustiness, full disclosure, I dry brined well beyond the 3-5 hours that I find helps enrich the flavor. I won't admit how far beyond; if I do, I'll be banned for life.

[STEbbq]

I dry brined mine for 24 hours…not banned yet.

[fkrall]

Actually, I did the same and for the first time ended up with a heavy crust. Perhaps I was too heavy with the rub, didn't apply it as a paste, was too heavy-handed removing the fat cap--beats the hell out of me. I owe the family a make-good.

[ItsAllGoneToTheDogs]

I dry brine 24-48 hours no problem and have gone 3+ days before, no change in crust of whatever meat. Could be you went super heavy with rub like ya said.