Water pan

[jagerdog]

Has anyone tried different fluids in the water pan? I occasionally use a mixture of water/or beer and balsamic vinegar, and I don't think it's my imagination when I say it imparts a fruity flavor in the meat. Comments? Thanks to all- Dog

[gbriones]

I did Apple Juice in the pan - when smoking Pork Loin and Bacon on top - Used Apple Wood - it worked out fine. Gabe

[gaug3]

I always wondered about this. I know when cooking a "drunk" chicken, mine tastes different than my in-laws. They don't drink, so they use Coke. I would think using different liquids in the pan would have some effect.

[bigsteve]

On another forum I belong to, there is always debate about adding things to water. I, of the mindset that smoking is an art, not a science, will add flavorings to the water. In my brinkman, I liked to use Beer and onions in with the water in the pan. With my Sn'ator, I find that alcohol boils off so fast, it's a hassle. First time I used it, the beer was gone really fast, and I was left with onions welded to the pan. These days I use water, and sometimes some fruit juice.

[bbqbubs]

I like to use apple juice when only doing ribs and pork. As for beef, i highly recommend beef broth and liquid smoke, the two is a great combination and gives the steak an extra kick

[jboldt73]

I used apple juice on Christmas to smoke my turkey and got a thick crust on the water pan, I am going to stick with water.

[tatoosh]

I know Myron Mixon of BBQ Pitmasters fame uses apple juice in his large smokers after some point in the smoke. I have not due to problems cleaning up. Bu if it was foiled for easy cleaning, I think it might be a very flavorful approach.

[sheepdad]

I think your better off not wasting juice and the like in the water pan. If you really feel you need a flavor boost
Just put your apple juice or whatever in your foil during your crutch hour. Other than that, I use nothing but water and I don't even use the crutch to often unless I have a unusually long temp stall. For me its a last resort thing.

[flbuckeye]

There is no flavor enhancement using wine, apple juice, coke or whatever other fluid you might think to use.

Check out this article:

www.amazingribs.com/tips_and_technique/what_goes_in_the_water_pan.html

[briano52]

I am fairly new to the SN but have been BBQ'ing for many years on an offset smoker with water pans. Tried beer, juices and other fluids in the pans and they made no difference in taste, just made the pan cleanup more difficult. Spraying juices directly on the meat can help with some very subtle flavor enhancement to the bark but is usually not noticeable unless you are looking for the extra little taste difference.

On the other hand, using a water pan can significantly improve/moderate temperature spikes, especially if the pans are relatively large. In my short experience with the SN I have noticed that when the pan goes dry the temps can rise. I feel like the SN is pretty small and I might experiment with a larger pan on top of the SN or placed under the grill.

[flbuckeye]

Jun 4, 2013 23:25:45 GMT -5 briano52 said:

I am fairly new to the SN but have been BBQ'ing for many years on an offset smoker with water pans. Tried beer, juices and other fluids in the pans and they made no difference in taste, just made the pan cleanup more difficult. Spraying juices directly on the meat can help with some very subtle flavor enhancement to the bark but is usually not noticeable unless you are looking for the extra little taste difference.

On the other hand, using a water pan can significantly improve/moderate temperature spikes, especially if the pans are relatively large. In my short experience with the SN I have noticed that when the pan goes dry the temps can rise. I feel like the SN is pretty small and I might experiment with a larger pan on top of the SN or placed under the grill.

I use a metal loaf pan without the pan that comes with the SN. Much larger and I only open the lid every 2-3 to knock ash off