I've noticed a lot of you have a tray, can or some other source of water under the meat during the cook. I've heard it was for keeping the meat moist, for catching grease, or some other purpose. Why do you use it?
Rick
You're corrwct for both of those reasons you mentioned. Keeping your protein moist and catching drippings off the protein. And keeping your grill ckeaner will b the next reason for me.
Quote from: Zippo Guy on January 30, 2021, 03:39:36 PM
I've noticed a lot of you have a tray, can or some other source of water under the meat during the cook. I've heard it was for keeping the meat moist, for catching grease, or some other purpose. Why do you use it?
Rick
Agree with both. Help sort of steam, I've noticed with hot and fast helps meat from burning, or drying out.
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It's also a heat sink to regulate temps on low and slow. Or at least that's the idea.
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In my experience steam in the smoker or grill only increases the chance of depositing bitter creosote on the meat surface. The steam does nothing to keep the meat moist. But we all have our own opinions and techniques...
Quote from: SMOKE FREAK on January 30, 2021, 04:22:14 PM
In my experience steam in the smoker or grill only increases the chance of depositing bitter creosote on the meat surface. The steam does nothing to keep the meat moist. But we all have our own opinions and techniques...
im interested in how that would deposit creosote. I've never had that happen unless it came from the buildup on the lid that fell off...easily removed.
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Water below the pan is primarily a drip pan, with drippings mixed in for a gravy. Water in pan above charcoal is for humidity in the cooker for moisture, which keeps meat from drying out and aids in smoke sticking to the meat. Water under the meat, but above charcoal is a drip pan, adds moisture to cooking environment and is a heat sink. Water next to coals as in slow n sear is like having the water above the coals. Most of this info is not mine but comes from Meathead/Amazing Ribs. I am sure there are many varying opinions and preferences.
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Thank you for all of the advice. I find it very interesting when opinions vary on the same subject.
Rick
I have found a little water in a drip pan simply prevents drippings from burning "bad smoke" and distorting good smoke flavor. I use this method in my offset pit as well to help balance and regulate minor temperature variation. It balances the swings in temp.
In search of Imperial and The Custom.
Quote from: bbqking01 on January 30, 2021, 04:35:10 PM
Quote from: SMOKE FREAK on January 30, 2021, 04:22:14 PM
In my experience steam in the smoker or grill only increases the chance of depositing bitter creosote on the meat surface. The steam does nothing to keep the meat moist. But we all have our own opinions and techniques...
im interested in how that would deposit creosote. I've never had that happen unless it came from the buildup on the lid that fell off...easily removed.
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That's not creosote. That's neglect.
I'll refrain before another post dissolves...
? Really? Neglect? I say it's love...so much, it stained the lid. Got a little love built up. I'm not going to spend more time cleaning than cooking, but FYI, I don't let that build up any more, I'll spray/wash the lid out every once in a while so that build up doesn't happen.
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