When do you use a water pan? Does it depend on the type of smoker you are using? What is being cooked? Or the length of the cook?
I am thinking it would be most useful for a low and slow cook and large proteins (brisket and pork butt). Probably less useful for ribs or chicken?
When I first started smoking on a WSM I used the water pan every cook. Now that I use a kamado I never use one. I think there are several variables when considering a water pan. What cooker you’re using is one of them.
For me, no water pan for anything on the Bronco. On the Weber Kettle with the SnS, I do use the water insert for pork and beef low and slow. I never use a water pan when smoking chicken, turkey,etc and never when using the Vortex or rotisserie in the Kettle. Never use it when I reverse sear beef or cook vegetables.
I do like to spritz everything except when using the rotisserie.
So it depends on the smoker, the protein and the smoking/cooking method you're using
As always, YMMV.
For my WSM I found it to be a massive PITA. One more thing to monitor and then waste time cleaning. It reminds me of the progressive commercial with professor Rick and the guy who cleans his garbage cans. What’s the point?
I bought a lid, which I foil and use that to cover my water pan. I do use it when I smoke anything on my SNS kettle but haven’t smoked anything on it in at least a year. I use the other boys. And I will never use it on my pellet smokers.
John "JR"
Minnesota/ United States of America
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I use one in the KBQ because there is so much air movement. If you have an offset, I say you should probably use one. As my friend, radiodome21 mentioned above, they are a PITA. Especially if you are left with a water pan full of watery fat. Sweet........
If you are spritzing, I would argue you really don't need one. I typically use the water pan in the KBQ because it is a PITA to spritz the meat. Sliding the racks in and out, spritzing and sliding them back sucks. It really sucks when you have wired probes in the cooking chamber. The water pan is just easier. (first-world problems, I know)
However, if you have a smoker that has little airflow, like a Kamado, then I say you do not need one. A WSM or something similar probably does not need one either. For instance, I never used one in my PBCs. (Similar the the WSM)
On my WSM I use it for low and slow cooks. On the pellet pooper I only use it doing turkey breast. And it's probably not needed for that either, but it just want I do.
I’ve always been led to believe that a water pan is to promote moisture in the cooking chamber. Moist meat takes on smoke or smoke adheres better to moist meat than dry meat. So if I’m smoking meat, I either have a water pan in the smoker or I’m spritzing.
I don’t use a water pan to help regulate temp in my smokers. I don’t really buy into the water pan/heat sink opinion. I have electronic devices for regulating temp.
I tried water pans/reservoirs when I first got into smoking but saw no appreciable difference in the cook or outcome. Fire management and temp control seem to play the most prominent role and that's what I focus on.
I'd like to see the science about water pans. My guess is it's only marginally effective or mostly myth. Much like bongs...
Lots of things to consider. Here’s my 21 cents. [My two cents, adjusted for inflation since 1962].
The Franklin stick burner has a lot of convection. I do low and slow cooks and always have a water pan. There is actually a shelf for it. High moisture helps stabilize temps with a live firebox; drier air heats and cools faster, and the live fire pulls a lot of moisture out of the air. These are not common issues in charcoal and pellet environments. However, in the Franklin at least it makes a difference; I have forgotten to fill it a few times. Less moist, less tender without the water pan.
In my PK, I have never used a water pan. I am either grilling, or closing the lid for shorter and hotter cooks. Water would cool things off, moisture in the cooker would make chicken skin rubbery.
Maybe it boils down to, low and slow with live fire and high convection= water pan. 😎
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