I am getting ready for a big cook, several questions, pls

[DavidD]

I have a group i am cooking for this weekend for Memorial Weekend. As you can tell by my sig, I have yet to bite the bullet and get a WSM. Partly, b/c I've already purchased several other units and frankly, not sure I need a WSM, it's just a want. I have created some excellent que, though am still learning. By the way, I don't use the Brinkman anymore, I don't like it, but the electrics have worked well in terms of plug it and forget it. They are also very efficient at about 15-17 cents per hour or $1.50 to $1.70 for a 10 hr cook. I've come to realize the wSM are very much a set it and forget it once stabilized.

Anyway, I suppose the only thing I don't like about the electrics is the inability to control the temp and the fact that they are avg quality construction at best. The electric runs at about 225 degrees fixed. If i need to bump the temp to speed things along, I am stuck, that is not an option. It is on or off. If the ambient temps drop, I am also struggling to get cooker up, but in Fl that's not a common problem.

So, I've gotten off on a tangent, here's my question. If I let the water pan run dry, will that cause the electric smoker temp to rise? What does the water pan do anyway?

Second, how often do you add wood chips? I tend to add a conservative amt about every hour for the first 4-5 hours, then stop. Should I put larger quantities once or twice instead?

Last butt I cooked like this resulted in the meat being less juicy, so i will foil at 170 ish, that will speed the final cook and add juicienss from what i have learned here. thx

 

[K Kruger]

Water in a waterpan acts as a heatsink--it helps to keep temps lower by absorbing heat and then releasing it in the form of steam. No water means your temps should rise but in an electric unit that is largely dependent on the size and effciency of the coil(s) and whether there is a thermostat.

I start with whatever wood I want at the beginning and that's it. You can certainly add wood as you go. How much you start with or how much you add is largely dependent on how smoky you want the finish to be.

If the butt you cooked was fall-apart tender and was 'less juicy' at the same time it overcooked. If the butt was not very pullable--or not pullable at all--then it undercooked. Either way, you are correct that foiling after a point will speed the cook and can contribute to final juiciness.

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Davidd:
So, I've gotten off on a tangent, here's my question. If I let the water pan run dry, will that cause the electric smoker temp to rise? What does the water pan do anyway?

As Kevin stated the water pan is a heat sink. If I were you I would not use water at all. Fill the water pan with sand or firebricks if they will fit and cover with foil. This will help you maintain temps a little more, but will not make the cooker hotter than what the thermostat is set to. In your case 225*.

Second, how often do you add wood chips? I tend to add a conservative amt about every hour for the first 4-5 hours, then stop. Should I put larger quantities once or twice instead?

Meat will absorb as much smoke as you give it. The amount you use depends on how smokey you want it as well as what type of wood you use.

I would add additional wood chips whenever you see the smoke stop for the first couple hours of cooking. You could also try using one fist sized wood chunk, which should last 2-3 hours versus having to open the door to add additional wood chips and losing all of your heat and extending your cooking times.

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