Weather forecast

[Chris Lynch]

So my second cook is coming up tomorrow and here is my weather forecast.

I am doing another Butt and some ribs. What are your thoughts on water in the pan? Keep in mind this is my second cook and the smoker is still breaking in and my first cook ran a little on the hot side. Hot to the point of me removing coals. I was thinking of just using really hot tap water in the bowl. Snow is only going to be 2-4". Oh and un-related I am also going to grill shrimp and pineapple wrapped in bacon and dipped in a thai chili sauce I made.

Also, ribs in the middle or on top??

Thanks.

 

[Tim Mulvihill]

Use water for temp regulation until WSM is seasoned.

I like bark on my smoked meats, so I would put whatever you want better bark on the top rack. The top rack runs hotter when there's water in the pan.

I did smoke some shrimp a while back, really good.

Bacon up top, maybe do it at the end. Dump the water and let the temps get up so the bacon will crisp.

 

[V_Rocco]

I betting it will have no effect at all on your cook. Positive thinking is the key!

Now, I'm guessing it's going to be tough to sit outside and drink beer.

 

[timothy]

Sounds like a great day to smoke. If the WSM is running hot, than cold water is what you want, not hot water.
Do the Minion with a smaller amount of lit, and catch you're temps on the way up.

Tim

 

[Chris Lynch]

Thanks. Everything is prepped, the beer is cold (and delicious) and I am definitely starting with less lit coals this go around.

 

[Rolf Jacobsen]

Chris I had a smoke scheduled for today and bagged it because of the wind. Tomorrow should be fine. Wind is usually the problem, not the temperature or snow. Good Luck! I'll either be doing turkey or pepper stout beef tomorrow.

 

[Jim Lampe]

piece of cake. yeah, no effect whatsoever...
using water, yeah, use cold.
and Rolf's on, wind sucks. block it.
and drink MILLER HIGH LIFE beer for BEST results.

 

[Chris Lynch]

Chris I had a smoke scheduled for today and bagged it because of the wind. Tomorrow should be fine. Wind is usually the problem, not the temperature or snow. Good Luck! I'll either be doing turkey or pepper stout beef tomorrow.

Gotcha. Good looking out and thanks.

 

[Rolf Jacobsen]

piece of cake. yeah, no effect whatsoever...
using water, yeah, use cold.
and Rolf's on, wind sucks. block it.
and drink MILLER HIGH LIFE beer for BEST results.

Tim the man is right to a point. For your own health and safety, please ignore the comment about Miller High Life. I suggest Yuengling for a fine Pa guy such as yourself.

 

[Chris Lynch]

piece of cake. yeah, no effect whatsoever...
using water, yeah, use cold.
and Rolf's on, wind sucks. block it.
and drink MILLER HIGH LIFE beer for BEST results.

It is the champagne of beers...but it's too late. I am already committed to Lagunitas IPA for tomorrow. But in the interest of science, I will re-create the exact cook next weekend and post the results with MHL.

 

[Jon Des.]

I might start a debate, but I wouldn't worry about water in the pan. It's just going to slow you down and I know the weather isn't going to be good tomorrow. If you have a wide roll of foil, I'd foil the waterpan and not think about it until you do something that's more sensitive than ribs or butt.

Also, ribs on top and butt on the bottom. The ribs will get done first.

 

[Chris Lynch]

Tim the man is right to a point. For your own health and safety, please ignore the comment about Miller High Life. I suggest Yuengling for a fine Pa guy such as yourself.

I just cleaned the fridge out of Yuengling last weekend. The country's oldest brewery can't be wrong.

 

[Chris Lynch]

I might start a debate, but I wouldn't worry about water in the pan. It's just going to slow you down and I know the weather isn't going to be good tomorrow. If you have a wide roll of foil, I'd foil the waterpan and not think about it until you do something that's more sensitive than ribs or butt.

Also, ribs on top and butt on the bottom. The ribs will get done first.

Open the debate. I am all ears. The waterpan is already foiled. Curious what would be "more sensitive". I am assuming a quicker cook? Or something that is already tender?

Oh and just for S&G's I also bought a small piece of salmon to test those waters as well. I am following the appetizer recipe to a degree on this board.

 

[Jon Des.]

Open the debate. I am all ears. The waterpan is already foiled. Curious what would be "more sensitive". I am assuming a quicker cook? Or something that is already tender?

I think ribs and butts are pretty forgiving, so I was thinking more along the lines of a low/slow brisket. I only really use water in the bowl when I'm trying to run cooler temperatures (in warmer weather) or looking for a slow rise to temp. Yes, the water acts as a heat sink to buffer temperature swings, but you also have to heat that mass up and a full water pan is like cooking another 2-3 pork butts.

I've had great luck with a foiled clay saucer and have only taken it out to cold-smoke cheese and sausages in the summertime. A foiled pan is almost as good, just a little harder to clean.