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Pork belly, water pan or no?
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If you are following the AR/meathead recipe (wet cure etc) then its a short enough cook that i wouldnt bother with a water pan. I would however bother with a pan under the pork belly to catch all the fat thats going to drip off.
and i would also advise a pan to catch your drool when you take it off and inevitably slice yourself some, lol.Last edited by grantgallagher; February 20, 2020, 07:42 PM.
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I routinely cook with water pans but not with pork belly that I am intending to convert to bacon.
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Nope. For sure a drip pan. Oh hell just put some beans in that drip pan below the belly and finish them as you will.
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Hmmm. I always fill the water reservoir on my SnS when making bacon on the kettle. That said, on the offset I never use a water pan....Last edited by jfmorris; February 21, 2020, 07:24 AM.
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Thats true for me too actually. Its basically just habit, lol. If im using the SnS i fill up the reservoir just because its there.Last edited by grantgallagher; February 21, 2020, 08:18 PM.
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Ya know I’ve never thought of that. I add water in the resivore out of habit too
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Depends on the cooker, but generally, you want bacon to dry out some. I might use a water pan if I were doing this on my gasser, just to help keep the temp steady. But I wouldn't use one on the Grilla.
Seconding the drip pan. I put some mushrooms down there. I dunno if I shared the PKB Mushroom Process, but 1 lb of interesting mushrooms, cleaned and processed, in cast iron with sherry and some butter. smoke that under the bacon for an hour or so. cut the end off the bacon when ready, dice and add to mushrooms with sherry, soy, fish, thyme, garlic, and apply high heat... mount with heavy cream or butter, crack some chunky pepper, and profit.
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I wouldn't bother with a waterpan, just for the fact 1 less thing to clean up and deal with. A pork belly is a really really forgiving piece of meat and hard to screw up.
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SnS water trough is a bit different than a water pan...there’s no clean up. I like to use water for low and slow cooks with the SnS. It helps keep the temps even, provides an extra barrier from the heat, and the kettle is really dry without a little added humidity. No need for a drip pan. Just foil the charcoal grate or foil the DnG if you have it. Honestly I don’t think it’ll make a big difference either way.Last edited by Red Man; February 22, 2020, 01:42 PM.
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