it could be that my cooking surface area is somewhat limited in the pellet cooker as compared to other smokers, and I haven’t felt the need to use a water pan. Have questions? Pull the water pan out of the smoker and set it aside to cool. You can then skim the fat right off the top and discard it in the trash. Water might help to get smoke to "stick" to the meat, as it might get more moisture on the surface of the meat for smoke to stick to. If adding a waterpan to a cooker make meat more moist, don't you think that this method would be commonplace in every method for cooking meat, not just smoking? He uses the water pan to control flare ups in his weber. Press question mark to learn the rest of the keyboard shortcuts. This is also the case on the ys 1320 or 1500. I have not used a pellet smoker, only charcoal and gas ones before. That doesn't mean I'm suggesting that folks who do use water shouldn't do so. My understanding is that waterpans are really more for temperature control than adding moisture in an attempt to make meat juicier. The way pellet smokers work (I have a Green Mountain DB), there's no place to put a water pan under the grill gate, so it would have to go on top next to the food. After all, if waterpans made meat juicier, how could stickburners, pellet cookers, and every other method out there produce moist food? What a water pan does is prevent evaporative cooling by providing a moister environment and as such reducing evaporative cooling on the meat. I use one in my Yoder YS640. I will use one on my stick burner, but not my Trailblazer. The water pan will catch the dripping as the meat renders and prevents flare-ups on the grill. i was used to using one in my MES for several years. Menu. Ill chime in on this one. I asked this same question to one of my buddies yesterday. Hey all well I also am new to pellet smokeing used to a brinkman gas fired tower smoker and a gas grill. I have a pellet cooker, specifically a Camp Chef WoodWind, and I haven’t used a water pan with it. I was wondering if anyone has done this and if it had any noticeable effects on the food and if they recommend it or not. The cfm of a pellet smoker is higher than pretty much any other pit and when running at the common 225f it means that evaporative cooling takes effect. This is especially helpful if your smoker can't quite do the job when it's cold outside. I used one on mine and will most likely always use one and. Finally, I do sometimes fill the water pan with other things but generally when I'm cooking indirectly (but not smoking) such as fruit juice. i was used to using one in my MES for several years. For a better experience, please enable JavaScript in your browser before proceeding. They all came out pretty moist and juicy. One thing about the Yoder is that they have tested all different methods and when they suggest not to do something, they know what they are talking about. Keeping in mind I'm new to pellet smoking, can a water pan be used or even should it be, anybody use one in thier smokers? Not in an ugly drum. I'd like to know what everyone else's experience here is. All the pros say to use a water pan when doing long smokes to help retain moisture, but they always say it when talking about using a charcoal grill. There was a discussion on the Yoder fan page on FB and if you use a water pan on a Yoder pellet smoker you stand the chance of disrupting the air flow and possibly causing the controller to make incorrect readings. If you use a smoker like a Weber Smokey Mountain (which you can learn more about in our review), your water pan will be directly below the meat, and directly above the charcoal. Discuss any and everything BBQ. Just got a GMG DB myself last weekend. Forums. I have never noticed the need to. I do add a broth or in the last one a little beer at the wrap. I am with Mike. We welcome all Rec Teq owners, both new and old, veterans and newbies to smoking to discuss and share their experiences with their Rec Teq smokers. Comments? JavaScript is disabled. Keeping in mind I'm new to pellet smoking, can a water pan be used or even should it be, anybody use one in thier smokers? I use a cookshack pg500 clone and I have never needed a water pan.I have done long smokes and short ones with no issues. New comments cannot be posted and votes cannot be cast. But in my personal opinion and experiences from previous smokes, water inside a smoker is a must if you don't want to make jerky out of whatever it is you are smoking. Her son loves his, I love mine, the ribs and everything else come out pretty darn good to even better than that. Yoder dont recommend the use of a waterpan and neither do any other of the brands (why would they otherwise they would make an accessory) However i have had great results with the use of one especially as im a fan of having my meat unwrapped for the entire duration of a cook. Additionally, water pans will create steam inside your cooking chamber and limit your grill's ability to measure temperature accurately. As long as water is in the pan, the water will never be above 212, which helps your chamber from getting too hot, which is very important to cookers like a WSM. Rec Teq Forum is an unofficial fan site forum for owners of the ever popular Rec Teq pellet grills. Done many things, short and long cooks, beef, pork, chicken, turkey, fish and lamb. This way as the heat rises it will pick up the moisture on its way to your delicious meat! The water pan in a vertical cooker also adds moisture into the environment which will help maintain an even cooking temperature. Someone can correct me if I'm wrong but I think I read from a pellet manufacturer or two (or elsewhere) that the water content in pellets is high enough to negate any need for water in the cook chamber. Just sayin'...……. Just my 2 pennies worth! I've had wide discrepancies. If I am doing Brisket on the top shelf with water below I get a better smoke ring and I believe a better end product. I've got a neighbor who's wife fell in love with my Stampede and bought one for each her husband and one of their sons. Press J to jump to the feed. This will eliminate direct heat and flames from potentially burning the food, as well as eliminate potential flare ups caused by dripping fat falling onto your charcoal. The keyboard shortcuts what a water pan on the meat will start to harden and to... Comments can not be cast no risk of flare ups, beef, pork, chicken turkey! A difference for you your meat juicy is just not accurate, from experience. 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