What's The Purpose of the Water Pan?

[Derek Ryder]

I was thinking a little bit about the "food science" of BBQ, and trying to sort out the purpose of the water pan in the WSM. I came up with the following thoughts:

1) It's there for temperature control. Hard to get the WSM to 400 and keep it there if it's got a whack of water in it that takes that heat to boil. Especially good if you want to hold the WSM at 212, because water will happily hold up to and including 212, but won't hold above that temp.

2) It's there for temperature stability. Slightly different than control, the gallon of water adds mass that holds a constant temp so that you don't lose as much heat when you open the side door or pop a lid. In the engineering business, we say water has a high heat capacity.

3) It's there to catch drips and prevent flare ups. Instead of the fat dripping onto the coals, they drip in the water. No fuss, no muss.

4) Somehow, if you add something other than water (say, apple juice) it adds flavour. I suspect this is the case but would think that there can't be much relative to the somke itself.

Did I miss anything?

I ask in part because I'm wondering the cost of letting the pan accidentally go dry during a long cooking session. Assuming I can hold the temp constant, would it make any difference?

 

[Dann B]

I quit using water in mine a long time ago. Too much mess! Works much better with a 14" ceramic pot tray, both tray and bowl lined in foil.

Good temp control, EZ cleanup! Works particularly well on longer cooks where you would end up needing to refill the pan eventually

 

[Doug D]

To actually answer the question(s):

http://www.virtualweberbullet.com/waterpanusage.html

 

[Marc]

While I'm a MAJOR fan of NOT using a water pan. I really can't condemn it. It's a good thing in so many ways! And when we have a new user, it's (IMO) good to support the original intent of the cooker. It is, without question, the safety valve of the WSM. Start too many coals... no problem: the water will save you.
Vents open too much... the water will save you. Will you use more charcoal ? Maybe. Will the cooker go to 300 degrees in an overnight cook? Unlikely. Will you you use a bit more fuel? Yes. So what? Your Q came out great and life is good.

That said... I can't possible ever imagine water in the WMS again........ It comes down to how "involved" you want (or need to) be in the cook process.

 

[K Kruger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Somehow, if you add something other than water (say, apple juice) it adds flavour. </div></BLOCKQUOTE>
It doesn't. The volatiles are far too dilute--and too volatile--to add flavor.

One thing to add: a moist cooking environment is much more lethalin effectiveness and speed--to pathogens than a dry one.

I tend to cook at high heat so use nothing in the pan. But for low/slow cooks I use water. I don't find it at all problematic.

 

[KenP]

I foil both sides of the pan like Chris says to and use water. When finished just dump the pan, toss the foil and give it a very quick clean if any water got through.

Simple and fast.

 

[Russell Y]

Smoke Ring

This article states that higher humidity (i.e. water pan with water) helps with the smoke ring.

 

[Alan D]

Hey, wait a minute...I thought the purpose of the water pan was to burn you when you're tending the fire through the door? DAMHIKT

 

[Derek Ryder]

Thanks, Doug D., for the link to the page in this site explaining the ater pan use. To be frank, this site is so rich with content I hadn't run across that page as yet, despite several hours combing through it!

 

[Jon Merka]

i use a waterpan with water mainly so i have something to catch the drippings and as a prevention fo grease fires. with water in the pan cooking a brisket there is 0 chance of the drippings catching fire when you open the lid or stoke the coals or add smoke wood. there is also 0 chance of drippings putting your fire out.

its up to you tho but thats why i use mine.

 

[Pat McCreight]

I've used the stock water pan with water, brinkman charcoal pan with water, piedmont pan, sand in pan, empty foiled pan, no pan, etc. I hated cleaning up the water pan, so I tried everything. But, I'm back to using water with everything but chicken. Chicken goes on the top rack and I don't use a water pan at all.

Everything else gets a full pan of water to start (Brinkman for overnights), but I rarely replenish if it runs out. I believe the presence of a water-filled pan will help with smoke ring formation. While you can't taste it, I think it helps with the presentation of the meat.