I've tried both ways on our BKK so it was charcoal.
End of the day have stopped using the water pan just because it takes less time to cook.
Taste, bark were a draw, even moistness was indifferent as I wrap my butts with half a can of beer to finish them.
Just gotta try and see what happens. I always use water pan on mine cause the one it came with was worthless! Use other methods now. I'm still learning too, but this seems to work on my setup.
I do it both ways. If your water is boiling when you put your meat on it shouldn’t take any longer to cook. If there are pluses, I think it would be that moisture attracts smoke, and maybe keeps the bark a little softer. It would be hard for me to tell about the bark being softer since I wrap after cooking and hold for two hours.
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
I don’t use a water pan because when I started, I didn’t even know that was a thing. So there’s that.
A water pan has NEVER been in my Summit gasser...like I said, didn’t even know that was a thing.
The water pan was only introduced to me by the WSM...but then I learned to not use it. So again, there’s that. LOL
These days the butts go into the WSCG, sans water pan.
I use a water pan. Helps to keep temps steady and the moisture in the cooker helps the meat attract smoke. It’s scientifically proven in Meathead’s book! 😁
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