Water Pans

Oldshad

I've been smoking for about 15 years rather successfully.  First on an offset then the last five on our wonderful EGG. Basically I flew by the seat of my pants.  Recently I've acquired a thirst for knowledge to see if I could do better.  I've been doing a lot of reading and most of it's been very interesting.  However as things always are, questions arise and I would like to know from you guys how many use a water pan in the EGG when doing Butts and Briskets?

jtcBoynton

Never

hoosier_egger

Nope

mEGG_My_Day

Not me - it’s not needed

bgebrent

Never.

BugFreak72

Nope. I used to but I found making a drip pan out of aluminum foil so much easier to control temps and clean up so I stopped.

Foghorn

I did it a few times when I first got my egg, but it turned out that everybody here who says not to do it is right.

- the way the egg cooks (small fire, little airflow, ceramic for insulation/moisture preservation) there is very little water lost

- If you do have a water pan, as the water evaporates/boils off, the egg temp can rise dramatically if the vent settings are not changed accordingly.

lentsboy007

Nope 

lousubcap

As above not needed and as noted by @Foghorn should you want to experiment with one just realize that the water in the pan is a heat sink.  So, you need to keep water in the pan or should it all evaporate then your temp will climb to the natural no water settings due to the loss of the sink.  FWIW-

Shiff

Never

Oldshad

Thanks everyone.  That's a strong consensus. 

bgebrent

Experiment if you like. Always fun.  But the force here is strong.  Looking forward to your cooks.

nolaegghead

the inside of the egg is very humid without a water pan.

AmericanFlannel

I thought we put one so that drippings didn't burn up and cause rancid smoke to taint the flavor (true story?) 

Foghorn

AmericanFlannel said:

I thought we put one so that drippings didn't burn up and cause rancid smoke to taint the flavor (true story?) 

Yes, @AmericanFlannel.  Most seem to use a "drip" pan.  I do it for the reason that you stated and because the radiant heat off the platesetter can burn the bottom of your food - especially if you're cooking in the higher range for indirect cooking (300+ or "turbo").

A pan to catch drippings is different from a "water" pan where one actually adds water to it to keep moisture high in the cooking chamber.  It can also help keep the temp from climbing too high.  This is a fairly common practice in smokers that are not insulated as well as an egg.  Weber Smokey Mountain smokers or other vertical or "bullet" smokers often come with a water pan that goes just above the fire to function as both the heat blocker and a moisture source in an environment that has a fairly high airflow that can dry out the food.

SciAggie

I think you see that most of us never use a water pan in the egg. The egg is already a moist environment due to its design. I borrow a large offset at times and I ALWAYS use a water pan in it - I need a large heat sink in that particular cooker to moderate the heat and I need the additional moisture. In the egg I do use a drip pan under fatty cooks like pork butt. I have three highly specialized devices (rocks) that I put under the drip pan to elevate it above the platesetter - that keeps from burning the drippings. 

StillH2OEgger

The only reason I've had to put liquid in a pan while using the BGE was when I over shot my temp by more than a little bit. Adding the water helped bring down the temperature, and reasonably quickly. Other than that, adding liquid is unnecessary.

GrateEggspectations

StillH2OEgger said:

The only reason I've had to put liquid in a pan while using the BGE was when I over shot my temp by more than a little bit. Adding the water helped bring down the temperature, and reasonably quickly. Other than that, adding liquid is unnecessary.

I’ve used a water pan to maintain very low temps only. 

fishlessman

only under a turkey with wine,  i like the gravy. be careful with water in the pan, the steam will burn your hand quickly opening an egg

HendersonTRKing

Another nope -- learned early it's not necessary for moisture and only creates issues that are avoided without it (heat sink, longer cooking times, waste of good liquid in the pan). 

I will use a drip pan with an air gap (aluminum pan on 3 copper plumber elbows) so it's off the platestetter when doing low and slows.  But that's an answer to a question you didn't ask.  #smartypants

MacPa

In my Weber smoky Mtn. I use a clay Flower pot base in the water pan for a heat sink. On the egg I will use a 14 inch pizza pan sitting on an old charcoal grate as a drip pan. No water in either one. 

WesJohnson

Yes, always. Everyone else is wrong.

nolaegghead

WesJohnson said:

Yes, always. Everyone else is wrong.