Hopefully the last what to use in the pan question


 
Don Reed

Don Reed

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Okay I know I'm making a mountain out of a mole hill but now I think I'm just obsessed with it or just being anal but here it goes.
I know water is the best thing for the pan and some do other things like the clay saucer,sand and just foiled. The clay saucer and just foil people say to make an air pocket under the pot or foil. I'm pretty sure the only reason for this is to keep the drippings from burning as they drip or is there more to the air pocket? The reason I ask is I'm considering taking 2 round pieces of sheet metal say maybe 1/8" thick or a little thinner, one 15.5" and the other 17.5" and placing them in the pan so it creates 2 air pockets. Of course they would be wrapped in foil, does this sound like disaster in the making or does it sound like something that could possibly work as a heat shield and diffuser? Currently I'm using sand but do not care much for it. Like I said if this doesn't sound like it'll work I still have water to fall back on and no more what to use in the pan questions. Thanks for being patient ya'll
 
It's more than I'd do but have at it. The air pocket is to prevent drippings from burning, yes,
 
I would just either use a tin foil pan upside down, a cake pan, or wad up some foil into balls for support, then foil over it. But I think Tim Taylor would do what you are planning.
 
Now I have to ask Friends, Why not water? Seems like it would help keep the meat moist while stabilizing the cooking temps.

Please pardon my 'er newbieness but I'm considering investing in a WSM.
 
You're right Mike water is the perfect heat sink,not sure about the moisture thing but it sounds good. I use to have an offset smoker and never used a water pan and never had any complaints about dry food,well there was that one time I tried to do a London Broil in it, but thats another story, anyway,this is my first water smoker and I know it wouldn't be called that if you were meant to use something besides water. Where I set my smoker up for cooking doesn't allow me to leave it sit until everything cools down so I can put it away. Burned myself one night bailing hot water out of the pan so I could dump it and have been looking for something different ever since then that will hold steady low temps without the water and it may just be as simple as how I build and control my fire. I'm just going through a learning curve.
 
Keeping the meat moist is more an issue of not overcooking Water in the pan does not 'add moisture" to the meat. Though a more humid environment can reduce evaporation this effect is fairly minimal. The increased humidity is not dramatic but it can keep surfaces somewhat moister and one might notice a moister bark.
 
I agree with Kevin but would add that it can be dramatic enough to keep your poultry skin from crisping. I like to use water in the pan for things like butts and brisket, but poultry and ribs I do not. Still looking for the perfect clay saucer...
 
Originally posted by E Sassak:
I agree with Kevin but would add that it can be dramatic enough to keep your poultry skin from crisping. I like to use water in the pan for things like butts and brisket, but poultry and ribs I do not. Still looking for the perfect clay saucer...
Click to expand...

Hmmmm. I went a whole year before I tried water in the pan on any poultry cooks, but simply gave up on "crisp" wsm chicken skin. With water in the pan and a full cooker (sometimes three grates of legs or split birds) I seem to get more even cooks and the chicken pieces are a bit more moist on the bone side. I don't fill the pan up too much and leave the vents wide open shooting for 275*, even if most of the cook is closer to 250*. Anyhow, I'm happy if most of the chicken skin is TENDER, and I don't know that extra humidity is gonna be an issue there. Regarding ribs or briskets, if I'm foiling, no water in the pan so I'll get better bark, and vice versa.
 
Originally posted by E Sassak:
I agree with Kevin but would add that it can be dramatic enough to keep your poultry skin from crisping. I like to use water in the pan for things like butts and brisket, but poultry and ribs I do not. Still looking for the perfect clay saucer...
Click to expand...

Not sure why.

I certainly agree you won't get crisp skin on poultry with water but that is more because the poultry is being cooked at too low a temp. Crisp skin means higher temps (I prefer well over 400) and thus no water (nor ceramic).

Me, I only use water for low/slows and that means butt or bacon. I use an empty foiled pan for brisket and ribs. Chicken I virtually never do on a WSM but I have - still temps over 400 (easier on a kettle though). When I have I use an empty foiled pan as well. If you don't care for water for ribs just foil the pan and have at it. No need for a clay saucer because there is no need for low temps. Just cook them wherever the cooker settles or, my preference, higher.
 
Thanks for the good info Guys!
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