I think I might try my butts in the electric smoker without putting water in the pan to help hold the temps slightly higher. It usually runs at 225, but I am cooking 2 8.5 lb butts and my experience is, at 225, they will likely take 14 hours, maybe a bit more or less. To keep the time more manageable, I thought I could run the temps around 240-250 and suspect I can do this by leaving the water out of the pan, but I haven't tested it. Any negative consequences to this in terms of the food quality? Is it more likely to dry out? Someone said something about sand or bricks, is that really necessary? The electric, at my hunting camp, is either on or off, runs at 1500 watts, so no variations on the temp. Actually, for most things, 225 is fine and there is no stoking the coals or anything else, it is truly a "set it and forget it", but bumping the temp up to speed a cook is not possible so this water pan issue comes to mind.
Smoking without Water in the pan?
- Thread starter DavidD
- Start date
Larry D.
TVWBB Emerald Member
My guess is that it will run hotter without water, but how much hotter? If your smoker has no variable control (you said it was either "on" or "off"), then you don't know what temperature it will settle down to, using an empty water pan. I'd suggest a trial run to see what happens, before trying an important cook. Butts are so forgiving, you should be okay even if the temperature is relatively high.
K Kruger
TVWBB 1-Star Olympian
Drying out comes from overcooking, not from a lack of water in the pan. I don't use water for anything but, say, bacon smoking sessions when I want the temps below 200.
I do not see the need for sand or bricks; a heat sink is not what you're looking for, at least at the outset.
Go with no water and see where your temps get to. The butts will act as a heat sink in the beginning of the cook so it will take some time to get an accurate sense of temps. Should they go higher than you want you can add some water--or fill the pan--later.
I do not see the need for sand or bricks; a heat sink is not what you're looking for, at least at the outset.
Go with no water and see where your temps get to. The butts will act as a heat sink in the beginning of the cook so it will take some time to get an accurate sense of temps. Should they go higher than you want you can add some water--or fill the pan--later.