Water in Bowl for Chicken with Bone In ?

[RoyTucker]

Hi,

Do I need to put water in the bowl of a Weber 18.5 to cook Chicken Breasts with bone in?

Thanks

 

[Clint]

"need" to? Definitely not. Most everyone says to cook chicken hot & fast.

Check out how Chuck O cooked these NY Strips: http://tvwbb.com/showthread.php?68064-Fire-Roasted-New-Yorks&p=751880&viewfull=1#post751880

Also check out the Roadside Chicken thread if you haven't seen or tried that yet..... It's pretty good (and a popular option here)

http://tvwbb.com/showthread.php?33874-Roadside-Chicken&p=107309&viewfull=1#post107309

Using water in the pan is said to make more smoke particles stick to the skin, something referred to as adsorption, which might offend some who aren't as used to smoked meat as others.

I've been wanting to try low/slow poultry again for some time, thinking back on a few times I've had it at a restaurant. I also had a bad experience early on with turkey using water and a strong smoke wood.

Short answer: no, but try it if you like

 

[Len Dennis]

Low = rubbery skin (great meat).
High = great skin (great meat).

 

[Chris Allingham]

I recommend water in the pan if you're trying to cook low and low 225-250*F. I recommend no water in the pan if you're trying to cook hot & fast 325-350*F. Cook chicken low & slow if you want more smoke flavor and you don't care about skin. Cook chicken hot & fast if you want less smoke flavor and better skin.

Using A Water Pan In Weber Smokers: When To Use It, What To Put In It And How To Clean It

 

[Jeff Davidson]

I recommend water in the pan if you're trying to cook low and low 225-250*F. I recommend no water in the pan if you're trying to cook hot & fast 325-350*F. Cook chicken low & slow if you want more smoke flavor and you don't care about skin. Cook chicken hot & fast if you want less smoke flavor and better skin.

Using A Water Pan In Weber Smokers: When To Use It, What To Put In It And How To Clean It

hi chris, I know the "using a water pan in weber smokers..." article was written a while ago, do you still agree with this content:

Water Keeps Meat Moist, Enhances Smoke Flavor And Smoke Ring
As water in the pan boils, water vapor fills the cooking chamber and surrounds the meat. Some of this water vapor condenses on the surface of the meat, helping smoke to stick to the meat. The smoke imparts flavor to the meat, and the sodium nitrite in the smoke plays a critical role in the formation of the pink "smoke ring" that we associate with meat that has been cooked in the presence of smoke.

Water vapor can also keep meat moist and prevent it from drying out. Some experts go so far as to say that the water vapor "bastes" the meat, cooling it through surface evaporation. This slows the cooking process and promotes the rendering of fat and the conversion of tough connective tissues into gelatin. This may be especially helpful for tough cuts like brisket and pork butt, but poultry skin may turn out soft, not crispy, when smoked in the presence of water.

as you note later in the article:
I know that some people swear by alternative fillings and water pan substitutes, but several competition barbecue teams have proved that you can make championship barbecue in the Weber Bullet with an empty, foil-lined pan. That's good enough for me.

my personal conclusion is that water makes a great heat sink but the benefits you name have been called into question since the article was published.