Great thread; thanks @HoosierKettle! I know this started off as being about your not using the water pan these days. What are your thoughts (or anyone else’s) about a general rule as to when to use/not use a water pan? What’s the purpose? How can it help or hinder a cook? When I first started smoking on a WSM, I just assumed the WP was to add moisture, then I started reading it was more about regulating temp since H2O boils at 212. Then I started reading about guys like you that rarely use the pan. Just looking for some direction here. Thanks.
I’m certain this topic probably has its own thread (or ten); can someone point me to it?
-Jed
I utilize the wsm or my mini in all different configurations depending on what I’m doing.
The pan must be used if using upper and lower grates. The lower grate is too close to the fire.
I will also use a pan with water whenever I cook brisket or beef ribs. I think it helps keep my temp down and I like that it adds some moisture to the cooking environment.
I will run an empty pan when running two levels of chicken or pork and I want my temps in the 300+ range.
I will run no pan for chicken or pork on the top grate only. I love the flavor and texture of cooking direct.
Hope that helps and hopefully others will chime in.
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