Water Pan?

[JackBurton]

Howdy folks,

Jack's back again with a query. [New guy to smoking, new Pitboss 5-Series Vertical]

Is there ever a time (smoking meat, I mean) when you wouldn't want to use the water pan? [If you don't use a water pan on principle for any smoke, then this question isn't for you! ] I watched a video of a guy who smoked a roast and didn't use one. Seemed to LOOK okay to me once he was done (appearances can be deceptive, I reckon). But made me wonder if it's better not to use the water pan for some smokes...?

One reason I ask is because I did a four hour smoke of ribs and had to fill the pan up several times, even at 225-250. If I need to keep the pan full, that would put one helluva damper on my smoking something overnight.

Thanks for the wisdom, guys.

It's All in the Reflexes - Jack

 

[Cowboy1955]

I use a pan underneath sometimes
I also use a large can with apple juice in it
Hopefully this helps you

 

[sparkyv]

I rarely use a water pan, but mine's not a vertical, if that matters.

 

[Desert_Smokin]

I have a series 4 vertical and pretty much use the water pan every smoke. I think it helps some with temp fluctuations once everything is solidly at temp. I can usually get 6 hours on a smoke before I have to fill water at 225. Less at a higher temp. I’ve found using hot water to start with makes a big difference.

 

[drinkoj]

I have the vertical series 7 and have always wondered how far above the heat source I should have the water pan?

 

[JackBurton]

Drinkoj: I've wondered that myself. My first cook I had it at the very bottom, just above the heat source. Maybe that's why it evaporated so quickly. Think I'll try it higher up next time.

 

[Mike From R.I.]

PBVPS2 and I always use the water pan, I'm afraid of a grease fire by not using it.

 

[sparkyv]

Now THAT might be a legitimate use of a water pan.

PBVPS2 and I always use the water pan, I'm afraid of a grease fire by not using it.

 

[Steve In Pa]

I have a series 4 vertical and pretty much use the water pan every smoke. I think it helps some with temp fluctuations once everything is solidly at temp. I can usually get 6 hours on a smoke before I have to fill water at 225. Less at a higher temp. I’ve found using hot water to start with makes a big difference.

 

[drinkoj]

Drinkoj: I've wondered that myself. My first cook I had it at the very bottom, just above the heat source. Maybe that's why it evaporated so quickly. Think I'll try it higher up next time.

I currently have my water pan 3 slots above my heat source. I do this hoping that smoke and heat will build up above this area better and not have water dissipate so fast, as I tend to use only 1 or 2 racks at a time

 

[Freedbyjc]

Howdy folks,

Jack's back again with a query. [New guy to smoking, new Pitboss 5-Series Vertical]

Is there ever a time (smoking meat, I mean) when you wouldn't want to use the water pan? [If you don't use a water pan on principle for any smoke, then this question isn't for you! ] I watched a video of a guy who smoked a roast and didn't use one. Seemed to LOOK okay to me once he was done (appearances can be deceptive, I reckon). But made me wonder if it's better not to use the water pan for some smokes...?

One reason I ask is because I did a four hour smoke of ribs and had to fill the pan up several times, even at 225-250. If I need to keep the pan full, that would put one helluva damper on my smoking something overnight.

Thanks for the wisdom, guys.

It's All in the Reflexes - Jack

Water pans are required via the warranty for vertical units per the manual to avoid grease fires because it’s also the drip tray.
Making jerky or dehydrating something would be the only reason to not use one.
And you can always use a large aluminum pan to reduce your refills.