I know that this may sound ridiculous, but here goes. I've only done 2 smokes - chicken and Baby Backs following Chris's procedures. I'm planning on doing 6 racks of BB's. My question is can I try the MM with a 1/2 pan of water or should I use the BRITU method? I was wondering if there would be enough heat using the water. I have not tried the saucer method and I'm unsure of how that would work when I know that I'll have a group of people to feed. I don't want to screw up!
MM, BB's and water in pan
- Thread starter Steve Ch.
- Start date
Dave from Denver
TVWBB Wizard
If you're going to use water, use a full pan of water. Otherwise the water will boil off midway through your cook and if you're not on it, you'll get a temperature spike.
When I use the MM I use a dry pan and control temps using the vents.
There's a plenty big heat sink in the 20-25 lbs of baby back ribs you'll have in there...
When I use the MM I use a dry pan and control temps using the vents.
There's a plenty big heat sink in the 20-25 lbs of baby back ribs you'll have in there...
Jim Lampe
TVWBB 1-Star Olympian
steve, no water (and no "clay saucer") is required... just watch your temps and adjust the bottom vents if you feel they're climbing too high.
i never use water and only recently have i put a "clay saucer" inside my water pan. Butt i believe it is not really needed.
also, <span class="ev_code_GREY">in my opinion, for what it's worth, </span> BRITU are too much work for over-rated results.
Good luck! Lettuce in on your outcome
i never use water and only recently have i put a "clay saucer" inside my water pan. Butt i believe it is not really needed.
also, <span class="ev_code_GREY">in my opinion, for what it's worth, </span> BRITU are too much work for over-rated results.
Good luck! Lettuce in on your outcome
Russ Harris
TVWBB Super Fan
Since you've only done 2 smokes, I'm assuming you have the 2009 style unit with the larger water pan. I've used the MM with about 1 1/2 gallons of water and it works out good with ribs - baby backs and spares. You should be alright. Never tried the saucer either. A lot of guys swear by it and I'm pretty sure it works well. But I've used water with no issues and I'm a "stick-to-what-I-know" kinda guy. Good luck and good smokin'.
Jim Lampe
TVWBB 1-Star Olympian
yes, i foil the top of the pan making a shallow bowl about an inch deep to catch meat drippings.
cooking that many racks (6), i'd use about one half chimney of lit coal on top of two full unlit chimneys. then watch your temps rise to desired 250'f then close the bottom 3 vents to 1/3 open.
That's my procedure. Yours may vary.
cooking that many racks (6), i'd use about one half chimney of lit coal on top of two full unlit chimneys. then watch your temps rise to desired 250'f then close the bottom 3 vents to 1/3 open.
That's my procedure. Yours may vary.
Steve, no need for water,saucer, sand just foil the water pan, leave foil about 2" from the inside bottom of the pan to catch the dripping without burning them, full ring of charcoal with about 15 lit coals, catch the temp on the way up a lot easier to control set the vents and start drinking, my wsm runs about 260-275 with bottom vents 1/3 open and top vent 100% open, i like to smoke at 275 perfect temp for me, let us know how it goes
Hook'em Horns
Hook'em Horns
Well, I used the MM - no water, 12" terra cotta saucer in the water pan. Temps came up to 250 fairly quickly and held throughout the cook. Took 'em off at 4.5 hours. Brushed 3 racks with sauce and left 3 dry. Guests ate 'em up.
I thought they were pretty good. No pics. Thanks again for all your advice.
Steve
I thought they were pretty good. No pics. Thanks again for all your advice.
Steve