Water Pan

[Bigg C's ol Q]

Hey guys. You know I've been to a few peoples BBQ's and talked to a few people and have been finding out that a lot of people use a water pan in their offset smokers. Now the only time I've really heard of the water pan use is on the stand up smokers. What do you guys think of the water pan on the offset? Good or bad or don't really matter?

[Korbs]

I use one and usually have to refill it (depending on time of cook), so I would think the water is being introduced to the cooking chamber. Not sure that it is necessary though.

cheers,
Korbs

[texbbqpits]

I reccommend it if you have room. In my mind, I believe it adds some moisture to the meat. (it man not really, but I believe it does.) Tom
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[tacklebox]

IMHO, the water pan is just a heat sink. I don't believe it to add much to the cook/meat. I use bricks wrapped in HD foil and placed in the bottom of my offset (cheap CG Pro) to help with temp control. Kinda works like the terra cotta flower pot base in my WSM's.
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[patruns]

I use a big disposable lasagna pan in the center of my cooking area underneath the grill. I pour a kettle of boiling water into it as the BBQ reaches cooking temp. I think the moisture helps keep the meat from drying and it also helps at cleanup time as I will put my really juicy cuts above it.
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Char-Griller Outlaw with SFB
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[Chef]

Get you one. It does help with moisture. I fill a disposable alluminum tray with water and put it in before I put in my meats. It does help with the heat like tacklebox said, but it will add moisture to the meat. I very seldom cook without one. When I do it is because it is in my small rock pit at the house and there is not room.

[Tim_Abrahamson]

Fire and charcoal heating steams out the moisture from the air entering your cooker. When the air enters the pit it will draw moisture from whatever source is available (i.e. your meat). By putting a pan of liquid in your cooker it allows the air to gather moisture without taking it from your meat.
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Big Green Egg
Former Pitmaster Gates and Sons BBQ (KC)

[Geronimo]

If you live in a very dry climate, the water pan is more beneficial.

If you live in a humid climate or where there is good moisture in the air...adding water is really not necessary.
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[MattU]

I use a water pan in my offset mainly to help stabilize the heat on both sides of the cooking chamber. That helps me stay within 5 degrees on both sides.

[Rare Breed]

I use them all the time and I do not think it adds moisture to the meat, I think the majority of the moisture in the meat comes from the fat which you are rendering out of the meat. I am not an expert but I did stay at a Holiday Inn last night.

[CliffC]

Last time I used one in the chargriller I used more fuel than normal, I don't do that any more. Ribs and chicken are always moist/juicy without it.

[ridgerunner]

Well I'm a convert. I used to brine my chicken and the other day I cooked one without brining it just to test the water pan theory. If you look at some of my other posts you can see the pan to the left of the fire box. I cooked a whole chicken and it was just as moist and juicy as when I used to brine it. I also did some ribs using the pan and they were very juicy. My wife is not a big rib fan but she loved those ones. For me I'll use the pan and skip the brine. I need to test it on a turkey before Thanksgiving gets here to make sure it will work good on a big bird.
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[Bigg C's ol Q]

And see, I wasn't even going to put a post up because I thought I would be sounding stupid...it took me 2 months to say something..lol.

Guys, thanks for all the tips and commments. I'm doing a few slabs and a small brisket this weekend. I'll try the water pan in the cooking chamber and see what happens. I'll let you know and hopefully remember to take some pics!

[REDNECKBBQ]

I would also reccommend it also, I used a water pan under all of my cooks, They turn out moist everytime, the only down fall is you got to fill up about every 2-3 hrs but it's worth opening it up.

[patruns]