Rethinking the Waterpan...

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It's called a waterpan, so it always made sense to put water in it. When i realized how much of my *heat (*fuel $ource) it took to get that cold water hot, that could have been better spent cooking, i started using pre-boiled water.

Last year or so ago, i read a thread here about pork not pulling as it should, & someone told them to get it to 190-195* internal before pulling.

They said try cooking it w/ the waterpan dry!

Well, I tried it dry, & liked it. The temp. comes up fast, so im cooking sooner too. I now fill the waterpan only when i have a temp. spike, to lower & steady temp. quickly, adding only a quart of water at a time, till temp is where i want it.

Im wondering if anyone else uses their waterpan this way...?
 
I understand your logic but a waterpan also helps eliminate heat spikes. Spikes in temp are not really that desirable, if I am cooking overnight
I don't want to worry about pit temps. Water in the pan does give you longer periods time that the cooker will cruise.
That said, cooking with a dry waterpan has it uses and I will use it when it will achieve my desired results.
Jim
 
Theo...

I have to disagree about the water pan. To me, it is a very needed part of the cooker. I like to fill with cold water in the summer and hot water in the winter.

You will find the WSM is much easier controlled when the temps are rising rather than waiting and trying to bring them down. The water pan is a crtical part of this control process.

As Jim mentioned..I don't want spikes and the water pan will help prevent those.

As far as cooking sooner, both Jim and I place our meat on the WSM as soon as we light it. No waiting around for the temp to come up. This also helps to control the ascent of the heat.

Having said that, I use sand in the pan when drying anything with the WSM. You need something to deflect the direct heat from the grates and you don't want water because you are drying stuff.

In the end...the only "right" way is the way that produces the best Q for YOU!
 
Well, if you think im gonna disagree with you two distinguished gentlemen & champion cooks, we'll all have a long wait!

In fact, i think it may have been me with the "pork" question, & you guys probably were some of the ones who straightened me out on proper internal temps. for best pullin'. Before it pulled lousy & was greasy. Now its almost too good, pullin in shredds with the 2 forks, then eatin' on just-baked rolls from the little corner bakery! man!!! /infopop/emoticons/icon_smile.gif (Dr's orders re: cholesterol be damned!)

I see now what you mean about overnite cooks, how water would stabilize the temps.

I agree that "the only "right" way is the way that produces the best Q for YOU!"...this kinda 'backwards' cooking is working for me.
Most of my cooks are short, 4-8 hrs., so it gives me plenty of time to sip a frosty & watch the Red Sox! (This IS the year. Believe.)
 
I've yet to run the wsm w/ sand in the water pan instead of water. I'm interested to see how it turns out.
 
Another option with the water pan, is to let it purposely run dry as the end of the cook nears.

This works very well with butts. Once the butt internal reaches 155?, I slow my cooker way down, and let it drift down to 190? or so. Keep it in the plateau zone, as long as possible, and do not add any water. Then, after the plateau exhausts itself, which it will, let the pan run dry and slowly elevate the cooker temp. Bark is king.

Jim
 
Jim
A pitmaster is someone that uses the curent condition of the pit to achieve the desired results. The technique you gave us is the way a pitmaster would use a pit.
Jim
 
You know, I have read in several places, including here in this discussion group, that the lower temps during the initial stages of cooking contribute to the development of a smoke ring. From experience, and from watching over the shoulder of Mr. Minion, I start with cold water in the pan, add my meat as soon as I can assemble the cooker, and don't worry about getting up to cooking temps in the first hour or two.

The results have been a very attractive smoke ring on both my briskets and butts. And if appearance matters in competition (which it does), I have been scoring near perfect of late.

As for adding more water, I use hot water to avoid reducing the temp.

I do like what Jim suggested about hovering in the plateau range--that is a very good idea I'll have to try when time permits.

Dale
 
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