Smoking beef ribs - water in the smoker or not

[Wiley Hoag]

My wife loves it when I make slow-smoked beef ribs in my Weber Smokey Mountain. I use Meatheads big bad beef rub and make sure I salt the ribs at least an hour or longer before I put them on. I set up the charcoal in a fuse with a big rock in the center, smoke them for 6 hours at about 250 degrees with liberal amounts of hickory chips, and they always turn out great. So, my question is, the smoker has a holder (not sure what the right term is) for water between the charcoal and the ribs. I always put some water in there on the theory that it helps moderate the temperature and keeps the ribs juicy. Does anybody else do the same? Or am I just "blowing smoke"? Thanks in advance for your input.

[klflowers]

I always use water in my wsm, but many of the folks on here don't. I just do it because it is a habit, i am going to try it without one of these times.

[Huskee]

Try it w/o and see if you like it better. The purpose of water bowls/reservoirs is to help temper the fluctuations in temp and add some humidity which helps with your smoke ring somewhat. Many folks don't use 'em though. I never found a huge difference either way, but I don't use a WSM either.. I believe Harry Soo keeps his dry, but leaves it in place to be a buffer from the direct heat.

[SmokeyGator]

I don’t use a water pan, but I have a kamado - which operates by its own set of rules. It has low airflow so it holds humidity. But if I am using a drip pan (for stuff that will render a lot of fat) I put a little water in the pen to keep stuff from burning on it. Makes clean up easy.

So try it. If the results aren’t as good, don’t do it again.

Dont bother with anything that isn’t water though. Adding fruit juice just increases cost. Adding beer is a sacrilege - an abomination in the eyes of the lord. Beer is for drinking or adding to sauces/stews - not for water pans.

[EdF]

Damhikt!

[Wiley Hoag]

Darn right about the beer.

[JGo37]

I agree, I agree, and I agree - try it both ways. Try leaving water out when it's humid, try adding water when it's dry, keep notes and let us know if it matters based on outer humidity.

I use the pitcher of water in the upright piano theory. When I was a kid, my mom kept water in the piano all winter but not in summer to keep it in shape, like a humidor for cigars. I use a lot more water in winter, I keep in mind thickness of cuts, cooking time, the variables.

I need to start a journal...

[JeffJ]

I have the 14.5 and when doing low/slow in it I fill the water bowl up about 1/3. This allows me to have the vents mostly open at the beginning of the cook so I can get blue smoke from the wood (more air to the fire). After a couple of hours when the water has evaporated I'll close the top vent mostly down, temps will settle in around 250 or so and with no more water bark can develop. It just works.

[Troutman]

I'm kind of the opposite of JeffJ I have fan control so my bottom vents stay completely closed on my WSMs. I really don't need the thermal mass to control temps like the water bowl provides. Coupled with the fact that I like grease, fat and drippings from the meat to hit the coals, thus producing flavor. If I feel that I need added moisture for bark set, then I have a small foil pan that I put into the smoker along with the meat. Otherwise, I really have not seen a major difference having or not having water in the smoker.

[Hulagn1971]

I used to use the water pan about 5 years ago but within the last 3 have ceased. I just foil it and spritz after the bark has set for added moisture. I do like Troutman method though, almost like cooking with a drum smoker. Will definitely have to give that a try.