Chris S in YEG
TVWBB Fan
Good Day to all.
This Saturday I am planning to smoke a pork butt for some pulled pork on my WSM. I have always used a water pan with water when I do pork butt. This time I am planning on doing 16 hour baked beans at the same time. They will be in a 7 qt. Cast Iron Dutch oven with the lid OFF on the bottom rack of my WSM. The pork butt will be above on the top rack so that all the juicy goodness will drip into the beans. My question is will a water pan with water and the Dutch oven be "over kill" and make temperature control difficult trying to heat the water, baked beans and the WSM. Can the simmering baked beans replace the moisture provided by the simmering water?
Thanks
Chris S in YEG
This Saturday I am planning to smoke a pork butt for some pulled pork on my WSM. I have always used a water pan with water when I do pork butt. This time I am planning on doing 16 hour baked beans at the same time. They will be in a 7 qt. Cast Iron Dutch oven with the lid OFF on the bottom rack of my WSM. The pork butt will be above on the top rack so that all the juicy goodness will drip into the beans. My question is will a water pan with water and the Dutch oven be "over kill" and make temperature control difficult trying to heat the water, baked beans and the WSM. Can the simmering baked beans replace the moisture provided by the simmering water?
Thanks
Chris S in YEG