Quick post with a question

[Mike Huff]

After tonight's cook I wanted to put a couple of fatties on for the work week.
I closed dampers and got the the kettle to 240, added wood chunks and robbed the water bowl from my smokey mountain 14 for some moisture. The fatties are still going and look good. So I understand it's just a couple of sausages but do you guys have an idea for a different configuration for the water? Or, no water? Any other tips or observations in general? Thanks in advance! I always appreciate the knowledge I get from the club here.

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[bbqking01]

I generally use a water/drip pan under everything I smoke/grill. Although, I’ve done fatties without water. No water/drip=mess under fatties, crispier bacon, harder to cut up. The last is probably because of dull knife...lol. I’ve also done turkey in a large pan with no water pan. Sits in its own juices. Seems to work well.


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[HoosierKettle]

I rarely use water. I do use heavy duty foil or drip tray under the meat.


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[michaelmilitello]

If you’re cooking with 80/20 meat, you don’t need the moisture.   It has plenty of fat as long as long as you don’t overcook it.  If your fatty had a bacon wrap, the water will probably hinder you from getting crisp bacon.  As you’re using it, the water is a heat sink to maintain steady low and slow. 


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[bbqking01]

If you’re cooking with 80/20 meat, you don’t need the moisture.   It has plenty of fat as long as long as you don’t overcook it.  If your fatty had a bacon wrap, the water will probably hinder you from getting crisp bacon.  As you’re using it, the water is a heat sink to maintain steady low and slow. 


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yep


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[SMOKE FREAK]

No water. Just smoke till done.

[Mike Huff]

Thanks guys. I really appreciate the tips.  The fatties turned out good. I was wanting a crisper outside though, like the bark on a butt. I used the water to help keep the temp down but I wonder if the water prevented the bark. Maybe the sausage has too much fat for that though.

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