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Message
Green egg with water pan
Posted on 1/21/18 at 6:55 pm
Posted on 1/21/18 at 6:55 pm
For those of you with ceramic smokers , do you use a water pan when doing long cooks indirect? It almost seems like it's steaming the meat.
9
Posted on 1/21/18 at 7:08 pm to EWE TIGER
I've never used a water pan. I cook pork butts for 15 hours without them drying out but I also cook them @ 225.
Posted on 1/21/18 at 7:08 pm to EWE TIGER
No. No need for water pan
Posted on 1/21/18 at 7:10 pm to EWE TIGER
No never. Once you have one and know the burp so you don’t burn the hair on your arms you will know what we mean.
Posted on 1/21/18 at 8:29 pm to EWE TIGER
I use a drip pan so my plate setter doesn't get all nasty.
Posted on 1/21/18 at 9:29 pm to EWE TIGER
BGE XL, done brisket with and without water pan, smoked turkey also, cannot tell any difference
Posted on 1/22/18 at 6:42 am to EWE TIGER
I don’t use a water pan.
This post was edited on 1/22/18 at 6:05 pm
Posted on 1/22/18 at 6:59 am to Trout Bandit
I do but mostly to catch the drippings. If I don’t the meat can have a burnt smell
Posted on 1/22/18 at 8:24 am to Boston911
quote:
BGE XL, done brisket with and without water pan, smoked turkey also, cannot tell any difference
Agree with this - I have done brisket and butts with and without water pans on a Primo Oval XL and can't seem to tell a difference either.
This post was edited on 1/22/18 at 8:25 am
Posted on 1/22/18 at 8:56 am to EWE TIGER
i dont... i dont find that it is necessary.
Posted on 1/22/18 at 10:16 am to KyrieElaison
quote:
I do but mostly to catch the drippings.
Posted on 1/22/18 at 12:03 pm to KyrieElaison
quote:
I do but mostly to catch the drippings. If I don’t the meat can have a burnt smell
For this I use those cheap aluminum pans on top of the place setter with an air gap under. Never had an issue.
Posted on 1/22/18 at 12:14 pm to 4WHLN
i get a better smoke ring when using water pan. I use the cheap little aluminum pans. Doubles as a catch pain to keep the mess off of my plate setter.
Posted on 1/22/18 at 12:35 pm to EWE TIGER
Im not against using pans, but you dont really need to with a cermaic. If you want to, then go for it, it wont hurt.
Posted on 1/22/18 at 1:20 pm to EWE TIGER
quote:
For those of you with ceramic smokers , do you use a water pan when doing long cooks indirect? It almost seems like it's steaming the meat.
You don't need a water pan for a ceramic smoker. I used one once. Completely unnecessary.
This post was edited on 1/22/18 at 1:22 pm
Posted on 1/22/18 at 1:47 pm to BugAC
Thanks for everyone's input. I've done both over the years, and never really noticed a difference in the quality of the meat. I was just curious what others were doing, and reasoning behind it.
Posted on 1/22/18 at 4:40 pm to EWE TIGER
I use a drip pan. Then turn the liquid into a roux.
"Carwash Mike" method only for ribs.
"Carwash Mike" method only for ribs.
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