Water in the pan and spritzing

[Jeff Boudman]

Curious. Is there any reason to spritz if there is water in the water pan?

 

[Colin]

I do, on butts and ribs.

 

[Jim C in Denver]

IMO the water pan is primarily about controlling the temp inside the cooker. And secondarily about smoke absorption (since smoke adheres more easily to colder moister things).

Spritzing IMO is primarily about the texture of the bark. And secondarily about smoke absorption.

But the two do overlap to some extent.

 

[Big JohnV in AZ]

I spritz my ribs with the water pan, just for the bark. I don't like a lot of bark on ribs, but I try to get a little bit. I always use my water pan for everything. I like the temp control I get with it. I bought a pizza pan that fits into the water pan, drilled a bunch of holes, and cover it with foil when I smoke. It works really well, and is easy clean up.

 

[Dustin Dorsey]

I don't find it necessary on the wsm to spritz. Mine can really shoot up in temp and it recovers slow.

 

[Joe T Gomez]

No need to spritz or use a water pan

 

[Chris Allingham]

Is there any reason to spritz if there is water in the water pan?

I don't always spritz when using water in the pan, but when I do I think of it as a "belt and suspenders" approach to make sure the bark stays soft, to attract smoke to the surface, and to enhance smoke ring.

 

[Lynn Dollar]

A water pan and spritzing is necessary in a stick burner, because it has a lot of air flow, which will dry out the exterior of the meats. Spritzing is necessary to keep the edges of large meats from crusting.

A WSM does not have a lot of air flow. For me, whether to spritz just becomes a judgement call during the cook. If the meat is drying out, spritz.

But also, and especially on pork butt, spritzing during the stall will just extend the stall. It just increases the evaporative cooling that takes place during the stall.

 

[Rick P]

No and, no.

 

[TonyUK]

^^^
Binder. Rub. Lid on. Remove at desired IT.

 

[Richard S]

I don’t think spritzing is needed regardless of water in the pan or not. But there are some that like to spritz and others who do not. Personally I like to keep that lid closed as much as possible. If I apply moisture it is usually a mop to impart flavor rather than a spritz.

 

[Mike Shook]

But also, and especially on pork butt, spritzing during the stall will just extend the stall. It just increases the evaporative cooling that takes place during the stall.

In a well put nutshell, that is exactly why I stopped spritzing. It didn't seem to be adding anything but time.

 

[PDay]

I don't always spritz when using water in the pan, but when I do I think of it as a "belt and suspenders" approach to make sure the bark stays soft, to attract smoke to the surface, and to enhance smoke ring.

At what point do you start spritzing?

 

[Chris Allingham]

At what point do you start spritzing?

You can start spritzing meat when the rub on the surface has set up enough that it won't wash away when spritzed. That can be about two hours into a cook.

 

[Jeff Boudman]

You can start spritzing meat when the rub on the surface has set up enough that it won't wash away when spritzed. That can be about two hours into a cook.

I might give it a shot on the 4th.
Does anyone you apple juice concentrate?

 

[Chris Allingham]

I'd be afraid concentrate might burn given high sugar content. I have successfully used apple juice, apple juice + whiskey, water + apple cider vinegar (50/50), water + Worcestershire sauce (50/50), and just plain water.

 

[timothy]

Does anyone you apple juice concentrate?

I do, but like Chris pointed out it's concentrated so I use it for short smokes like chops, sausages, country style ribs, rib tips etc.
You spritz often enough that you add layers of flavor, for thin cuts.