Water pans are throwbacks to bullet smokers, stick burners and kettles. Since they are so drafty, moisture needed to be added to the system. Water pans are completely unnecessary in a kamado. Kinda like Dumbo’s feather.
People also ask,Why do you need a water pan in a charcoal grill?
If you’ve had experience with a charcoal grill & smoker you’ll know how critical it is to have a water pan underneath your meat. This not only acts as a drip pan to catch the juices, but it also helps maintain a steady temperature and keep the meat moist.
Correspondingly,What to do with the water from a smoker?
Pull the water pan out of the smoker and set it aside to cool. The fat from the meat will start to harden and float to the top. You can then skim the fat right off the top and discard it in the trash. The water can then be dumped down the drain, or out in your yard somewhere.
Subsequently, one may also ask,Where does the water pan go in a pellet smoker?
In a traditional charcoal grill or smoker, the water pan would sit directly under the meat, thus serving the purpose of a drip tray and water pan, however, this is not the case with pellet smokers.
Do you still need to use a water pan in a smoker?
Do I still need to use a drip/water pan after I’ve wrapped my pork shoulder in heavy duty aluminum foil for the stall and placed the meat back in the smoker? It seems counter intuitive to continue to use one since the meat is sealed in aluminum foil and moisture from the pan can no longer provide humidity for the meat.
4 Related Question Answers Found
What’s the difference between smoking and roasting a Turkey?
Smoked Turkey. Hot smoking a turkey takes longer than roasting because it’s usually done at temperatures of 185 to 225 degrees Fahrenheit. Birds of up to 14 pounds can usually be smoked whole in six to eight hours; larger turkeys should be halved or quartered to cut down the cooking time.
How long does it take to smoke a whole turkey?
Hot smoking a turkey takes longer than roasting because it’s usually done at temperatures of 185 to 225 degrees Fahrenheit. Birds of up to 14 pounds can usually be smoked whole in six to eight hours; larger turkeys should be halved or quartered to cut down the cooking time.
Is it better to cook turkey hot or cold?
Before smoking, the turkey is soaked in a seasoned brine, which flavors the meat and protects it from drying out during the long, slow cooking process. Smoked turkeys can be served hot but are also good cold.
What should internal temp of Turkey be when done smoking?
The bird is done when it reaches an internal temperature of 165 degrees Fahrenheit. Hot smoking a turkey takes longer than roasting because it’s usually done at temperatures of 185 to 225 degrees Fahrenheit.