First water free cook


 
Travis D

Travis D

TVWBB Member
It seems like no one here uses water in their WSM. I've always used water and hate the clean up after. Today I took the plunge and picked up a 14" clay saucer at Home Depot. I'm doing a test cook right now with a few racks of ribs. So far, really good. It's been going for 2 hrs at a steady 230f. The only thing I did any different is to use a little less lit charcoal to start. Count me in with the converted.
 
Once you go dry you never go wet....or something like that.

Seriously though, at our elevations (CGY & ED) you'll have no probes running H20 free. Just foil and go!
 
Originally posted by Stefan B:
Once you go dry you never go wet....or something like that.
um...oooooooooh in terms of um...(clearing the throat)...
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Yeah we are all in the same boat Travis. Can't wait to hear and see the results!
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I'll be the dissenter I guess.....

Yes clean up is much easier, but.......

I've done about 10 cooks in my WSM since I got it in March (every Saturday). The last two I did waterless- with that 14" saucer. In the case of the ribs/wings the wings were crisper but less juicy, and the ribs were dryer and sharper. The second cook was with country ribs, and they were a little sharper too, and didn't go over as well with the family.

Now, I know there are a host of variables, and 2 tries is hardly definitive, but I think my same cooks with water went better. I will probably go back to using water on most cooks.
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I would feel confident in saying that the lack of water had nothing to do with the dryness of the food. It is a common misconception that having water in the pan adds moisture to the cooker. All the water does is provide a heat sink, which is the same thing you are doing with the clay saucer. The advantage to the saucer is that it does not evaporate like the water does, changing it's heat sinking ability as the level decreases. I would guess it is more likely that since you are not used to cooking with the saucer that your cooker was too hot and the food was overcooked, making it dry. I am certainly not making any comment about your cooking ability, just saying it may take a few cooks to get used to.
 
Thanks Ryan...76 bucks seems a little steep. What size saucer fits a 22.5? You wrap it entirely in foil? Does the saucer hold all the drippings of long/multi-meat cooks?

Why do you go this route?

Thanks for the info.
 
Sorry, I didn't look at the price. I got both of mine at Lowes for $18. They are used in lieu of water as a heat sink. Many people are using them with great luck
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Travis D:
It seems like no one here uses water in their WSM. I've always used water and hate the clean up after. Today I took the plunge and picked up a 14" clay saucer at Home Depot. I'm doing a test cook right now with a few racks of ribs. So far, really good. It's been going for 2 hrs at a steady 230f. The only thing I did any different is to use a little less lit charcoal to start. Count me in with the converted. </div></BLOCKQUOTE> The guys who NEED to use water live on say the gulf coast, at sea level, it could be 110ºF ambient temp in the baking hot sun and they are trying to cook at 225ºF.

I'm in the camp that says water in the pan has nothing to do with how moist the results are in the end product. But water in the pan is what causes the brown flakies inside the WSM. It changes the smoke/buildup somehow. I don't run water anymore and the inside of my WSM is black, tar-ey looking. No more flakies.

I was going crazy at first trying to use water and I have the old WSM, so only a 1 gallon water pan and I had trouble maintaining over 215ºF. Ditched the water, problem solved.

You will also save 1/3 of your charcoal or better without water.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">All the water does is provide a heat sink, which is the same thing you are doing with the clay saucer. </div></BLOCKQUOTE> The clay saucer is more of a diffuser. Once it heats up excess heat radiates through it.

Water is different though. It sucks more energy due to specific heat and latent heat of vaporization. The amount of energy required to bring water to the boiling point then convert it to steam. More heat makes more steam so more heat loss.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">It is a common misconception that having water in the pan adds moisture to the cooker. All the water does is provide a heat sink </div></BLOCKQUOTE>


Ryan,

I know a lot of smart and experienced guys say that, and it could be the meat just cooked A LOT more quickly than before (even at a similar lid temp), but I'm inclined to agree with Meathead over at amazingribs.com The guy is all into the science of cooking and barbecue, and he says cooking in a humid environment (like inside your WSM when using water) makes a difference. I think it has to.

But when I say the meat was dryer, I don't mean the interior, which was like before, but the exterior.
 
Here is one of Meathead's tips on using an offset or barrel style smoker. One can only assume the same humidity principle applies to bullets:

Use a water pan. Put a grate above the coals and put a water pan on the grate. This will add humidity to the smoke and help the flavor and moistness. Don't bother putting water pans under the meat, and don't waste money on apple juice in the pan.

http://www.amazingribs.com/tip.../offset_smokers.html
 
I live in FL where it's stupid hot and stupid-er humid. I have a Cimarron Delux Brinkman offset that I've had for about 5-6 years now.

I can say without any hesitation... at all... that in my scenario placing a water pan between the firebox and smoke chamber makes a very noticable difference. It's not just the diffusion of heat as I've used fire bricks and sand as well.

I can't claim a difference on ribs because I just never perfected them quite in the offset, but butts, chuckies, and chicken are frequent smokes. I've gotten enough commentary from family and friends to equate that the water pan... at least in my offset... here in FL... makes a difference. YMMV
 
The ribs were a little dryer then usual. That said I don't think it was the lack of water. The main reason for this cook was to see how my WSM would react to no water.
I picked up the cheapest back ribs at the local grocery store. They were pretty thin on the ends and pretty lean. Once I got the temp stable it stayed dead on for 3hrs, then 4hrs in the temp dropped from 240 to 170. I Usually start the Minion method by spreading the lit coals over the top of the unlit charcoal. Since I was testing things I tried a modified "coffee can" start. I didn't have the coffee can so I just dug a pit in the center of the unlit charcoal. For whatever reason the fire didn't spread to the outer sides of the ring? No idea why? maybe I didn't pack the lump tight enough? No big deal I just repositioned the coals, opened all the vents 100% and cracked the lid. I was back up to temp in 15 minutes.
long story short, the dry ribs were probably due to the poor quality meat, wild swings in temp and the fact I usually like to cook ribs a little higher in the 250-270 range.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rory Braunstein:
Thanks Ryan...76 bucks seems a little steep. What size saucer fits a 22.5? You wrap it entirely in foil? Does the saucer hold all the drippings of long/multi-meat cooks?

Why do you go this route?

Thanks for the info. </div></BLOCKQUOTE>

I've been "waterless" for several years now. Takes a bit of time to adjust to the new temp profile but it's so much easier imo. You'll need an 18" clay saucer for a 22.5" WSM, 14" for the 18" WSM. Shouldn't cost you more than $25, prolly have to go to nursury/plant store since places like HD and Lowes didn't carry that size at least in my area. On a 22.5" WSM the clay saucer replaced the waterpan (sitting it in the waterpan ended up with the lower rack on the clay saucer instead of the rack tabs. On the 18.5" WSM, the 14" saucer sits in the waterpan. I only got the 22.5" WSM a few weeks ago but I've used the saucer in the 18.5" WSM for several overnight four butt cooks and never had an issue with drippings overlowing the saucer. I do completely wrap the saucer, cleaning is as easy letting the drippings cool and a new foil cover. I'll be honest, I've left the same foil cover on for multiple rib and chicken cooks, only changing it when I do a brisket or butts and it looks full.

If you really want water for the "steam" and not as a heat sink to moderate temps then a foil loaf pan full of water would do the same and be simpler.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Todd H:
If you really want water for the "steam" and not as a heat sink to moderate temps then a foil loaf pan full of water would do the same and be simpler. </div></BLOCKQUOTE>

Say what?
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