On 15 Aug 2004 23:32:23 -0500, "Bob" >
wrote:

>Harry wrote:
>
>> Nice to see a keener trying new stuff.
>>
>> Placing a water pan over the coals only accomplishes the making of hot
>> water. It does NOT accomplish humidity nor tenderness.
>
>Okay, then I won't do it anymore -- or at least I'll try it without the
>water and see if it makes a difference. But if the water is contributing
>steam to the interior of the cooking enclosure, how is it NOT accomplishing
>humidity?
>
The meat seals up pretty quickly and , unless you are generating
enough steam to steam the meat there is not much positive from this
tactic. Good meat and good procedures produces good Q - not dishes of
water.

>> Water pans are better placed under the meat so as you don't get
>> flare-ups. Folks ECB's also use them as temperature stabilizers, but
>> your machine is gas powered and you don't need a water pan for *that*
>> purpose.
>
>Well, since the meat isn't over the fire, there's really very little danger
>of a flare-up.

It just makes a mess, when meat drips [try a butt and you'll see what
I mean], and sometimes you want to save the drippings.

>But you've erred in one respect; the grill isn't gas-powered,

Sorry - I thought it was a gasser.

>it's all charcoal and wood. I maintain the temperature by adding coals and
>wood periodically and by tweaking the vents. I suspect the water pan helps
>with that also.
>
Yes. Many of the WSM guys have begun to substitute foil covered sand
for water pans.

You may wish to move this discussion to A.F.B. for more input.
There's some good talent located there.

>> Have a look at 'Smoke and Spice' - it's a pretty good bible.
>
>Thanks for the recommendation. I just looked at it on Amazon, and I'll
>probably buy it after thinking about it for a while.

It's a primer used by many folks to take off from as to lo/slo. Very
decent rub and marinade suggestions. Rather inexpensive also.
There's also a wealth of stuff on A.F.B.'s FAQ

Harry

>
>Bob
>