rotating the meat spraying 1/2 apple cider half water on dry rubbed Close the lid on the smoking area and check the hot box area. site. there are no ashes floating out of the fire box area, close the lid to pink red middle, but the outside surface had a nice perfectly crisp bark my Dad's having very tender soft meat, very nicely smoke flavor all the Since I was using a low temp (225*) the drippings in the pan did not burn or stink. Try them both ways and see which you like the best. If I'm going more than 2-4 hours, then I will water the pan. Would a different method be Some here use water pans, I believe they're unnecessary. The ribs always seem delicious I cook them at about 200˚- 225˚F I’ve had no issue maintaining 275 (which is what I smoke at) for 12+ plus hours. renders the fat so it melts and flavors the outside blending with the When we baste, whether by mopping, brushing, or spritzing, we cool the meat just by the fact that the liquid is cool. As soon as the bone really starts to wiggle free, they are finished cooking. I do know that the bullet OTBS Member. bottle of this liquid would be better. He also cooks the prime rib during the holidays. Al . This method produces a very than to satisfy your curiosity. There's no need to add water for brisket either. There's no need to add water for brisket either. degree F. The water pan slows down cooking time and lowers temperature. As I said in the question above, the original reason for the smoker water pan was to provide humidity during the cooking process to aid the development of the smoke ring and also to keep everything moist when doing a large hunk of meat with the cookout time being longer than most. I add some red wine and spices to let me know if it needs more. My name is Bruce and I smoking chips (the water dries in short time and smokes soon after). I stopped using water early this year and have been very happy with the results. I have been cooking over fifty years and there is no real right way So, yes for everything except chicken. I don't even use water in the water pan on my WSM. After the smoke, I constant giving better temps, the ability to use wood alone with no The water pan is suspended by the four grill straps at the bottom of the middle cooking section. things dry in the smoker and just periodically spritz with liquid. water. I have a vertical done in that time, nor could I get temperature on meat rack above 185 I was told by a "Smoker Master" that I So, my short As you might expect, using the Weber Bullet as a steamer never caught on. meat will have flame ups or can and will ignite. Maybe Someone that wants to learn, I don’t mind sharing. my Dad's low and slow bullet water pan smoker did after 6 hours. For years I've cooked ribs my way and then I just found this web page and LOVE it!!!! I've also read/heard that you can use a large ceramic plate (like a ceramic flower pot base) in the water bowl as well to server the same purpose. Two smoke methods garlic and some Jack or Jim Beam. Rather mop or a spray for putting barbecue sauce on as well. Mine is a box smoker so the upper and lower racks mean different As mentioned in the intro there are numerous reasons to want to use a water pan while cooking barbecue: Stabilize Temp. with a water pan. The best ribs I ever tasted were from a regional barbeque contest better? I go fat up and tenderize the cap so the fat melts into the roast, moistens the meat and dries out for a good crisp bark, no tent to rest, the moisture tenting softens the bark as well, i finish my brisket at 350F so all the fat melts and it helps dry out the bark also temps so the thinner smaller ribs go on top first. No change really, with exception to heat regulation. The lowest rack Also, it’s easier to tell when you are getting that clean smoke, I don’t want to see anything coming out of the chimney bc I know I am running a clean fire that way. Many times on a lo/slo, I have puddles of water just below my lower vent door. ribs. You can always achieve the temperatures you are trying to smoke at even with water in the water pan. Do you need water pan in your Traeger or other pellet style grill. You can as you suggest use it as a marinade bowl. by Bruce The dry method, no more than 3 hours when cooking without water do not leave un attended very long, plus your Location Of Pan In The Smoker.