Vegetables in the water pan

[Rob (Rob_af0h)]

Is it just me, or do any of you guys/gals put vegetables in the water pan? I need not mention that I do foil the pan first, usually with 2 layers of foil - just to make sure.

I often do this, using potatoes, bell peppers, onions, corn on the cob (cut into short pieces), carrots, etc. I do often add a little seasoning - salt, pepper, garlic, etc.

I don't add them when I start, but a few hours into the smoke, I add them. This way the veggies are done at roughly the same time as the meat. If I get it just right, the veggies finish cooking while the meat is resting.

I don't know, my family and I just really like the veggies cooked in the water pan - the meat drippings give them a great flavor. Of course I do have to watch the water level a little closer when doing this. Another plus is that the meat and veggies are all cooked on the smoker - no stove or oven and no additional pots & pans are needed.

 

[Dave Russell]

Wow. You a brave man, Rob, for posting that where two out of three posters think anything wet in the water pan is just gross.

Thought liquid smoke was something to avoid though, and your side dishes are swimmin' in it. Hmmmm....You for real or pullin' our leg?

 

[Tim Y]

I have to agree with Dave!

 

[Mike Freel]

Sounds like an interesting idea I bet it also adds a little something to the smoke flavor.

Mike

 

[P. Pruder]

Rob kudos for thinking outside the box.

 

[Sean H]

Never done veggies like that, no. Then again, I don't like smoked vegetables very much. However, I have done beans on the rack under the meat. Maybe next time I'll try putting them in the water pan. (or in a dish in the water pan -- I can imagine extracting them would be a nightmare).

 

[Jim Lampe]

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That's ?z??? talk