Quote:
Originally Posted by myersk27
one of the biggest BBQ myths is that a water pan provides moisture for the cook. the only reason there is a water pan in a smoker is provide a heat sink so that the temp of the unit stays low. I've smoked butts with and without water in the pan and either way they have always turned out juicy and moist because the pork has incredible amount of fat....
I used to love using my gas grill as a smoker, but I found that I couldn't do larger cooks with it, and mine is a 4 burner. now i can do 6-8 pork butts at a time and feed the neighborhood it's a lot of fun!!
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You can mark the level on your pan during a smoke and see that there is less, the moisture does go into the chamber. Meathead says "The moisture also mixes with the smoke and propane combustion gases and creates flavors you cannot get with smoke alone." I've looked into the issue and found that "experts" seem to be divided square down the middle on this issue, and no side seems to provide scientific evidence to back up their opinion, so I keep using the pan. I like that it catches all my drippings too. But I agree, stability is the primary driving factor.
I only buy grass fed naturally raised ribs and naturally raised pork, so I can't afford to feed the neighborhood!
Last time I bought two racks of baby backs, and they had crap loads of meat on them, they were almost $60!!