Water pan empty or full?

[RogerS]

I just remembered a question I asked Jamie Purviance on this forum a couple of years back on this topic. Here is his response:

http://tvwbb.com/showthread.php?23598-water-pan-with-or-without-water

He is the Weber cookbook author.

However I do admit I foil the water pan more often than I use water.

thanks for sharing the info!

 

[Russell Y]

Although most do not use water, water in the pan contributes to a bigger and better smoke ring(due to humidity). Meat looks better, doesn't necessarily taste better.

 

[timothy]

Although most do not use water, water in the pan contributes to a bigger and better smoke ring(due to humidity). Meat looks better, doesn't necessarily taste better.

I must respectably disagree with you Russell.
Some of my best Mt Rushmore smoke rings came from using my old POS offset, no water just the old formula KBB (06 ) which adds some Nitrates.
Water does help wash out that too smokey flavor that some don't find agreeable.

Tim

 

[Steve Porter]

No water, just foiled clay plates (2), although I wonder if I could be making gravy if I used water?

 

[Craig Castille]

I rarely use water except on an overnight cook.....and usually for timing purposes so the butts won't finish too early.