Water Pan?

Kappabear · December 2012

My wife & daughter know how much I love smoking meats on my Egg, so they bought me a book for Christmas - "Low & Slow" by Gary Wiviott. So I started thumbing through the book and realized that the vast majority of what he's talking about is for the Weber Smokey Mountain. But, some of the stuff, including the recipes will still work on the Egg.

Evidently, the WSM (Weber Smokey Mountain) has a built in water pan. Gary goes on and on about how important this is, and suggest that every smoker/grill should have one, to help with moisture. I've never used one with my Egg, and my meats have consistently come out pretty moist. But I thought I'd check with the community, and see what folks think about them, and if any of you use them. What's been your experience?

He also talks about spritzing/spraying meats with various mixtures of liquids, during cooking. This is something else that I've never done. My guess is that it's not going to be very effective for keeping the meats moist, especially if there's a good bark on it.

nolaegghead · December 2012

The egg creates a moist cooking environment without a water pan. A water pan is a giant "cool spot" in the egg - water isn't going to get over 212F and if you're trying to cook at 250 or 300, that slows down the cooking rate.

Mickey · December 2012

I never used a water pan or water in my Eggs. The only things in 6 years I have spritzed is ribs and not all of them.

dlk7 · December 2012

The egg naturally keeps the moisture loss to a minimum - no need for a water pan unless you are using it as a barrier to direct heat below a cook. I spritz when doing car wash Mike's ribs or for adding flavor not moisture.

nolaegghead · December 2012

Spritzing now and then at the beginning of a smoke helps develop a smoke ring. It also can wash off your rub if you're not careful.

Kappabear · December 2012

Like I previously mentioned, I'd never used a pan, and my meats have always come out very moist, even without wrapping them in tin-foil like some folks suggest.

I might try a gentle spritz in the beginning, to see what that does for me.

Thanks all!

cortguitarman · December 2012

I spritz my ribs with a mixture of cider vinegar and the rub I'm using. Otherwise no water pan for me.

OLD NORTH STATE BBQ CO. · December 2012

I use the water pan to catch fat drippings from hitting the plate setter and turning to grease smoke. Not sure if adds any moisture to the food.

Kappabear · December 2012

Several of you guys have talked about spritzing ... what kind of spritzer are you using? A spray bottle? An empty mustard bottle? Syrup bottle? Does it make a difference?

nolaegghead · December 2012

Sam's club sells a 6 pack of commercial sprayers. They hold up well and the stream is adjustable.

Kappabear · December 2012

I'm in the SF Bay Area, and there are no Sam's Clubs in my area (we have Target, and maybe a Walmart). But, I'll see what I can find. Thanks!

Mickey · December 2012

OLD NORTH STATE BBQ CO. said:

I use the water pan to catch fat drippings from hitting the plate setter and turning to grease smoke. Not sure if adds any moisture to the food.

I use salt and works fine.

The Cen-Tex Smoker · December 2012

no water, no spritz. Ever

lousubcap · December 2012

Not related to the water question but to the drip pan itself-when you protect whatever you use to create the indirect cooking environment (platesetter, stone, fire bricks etc) make sure you create an air gap between the deflector and the pan (empty or not) as that eliminates the burnt offerings during the cook. Use bge feet, smashed empty beer cans, washer stack, etc-you get the idea.

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