Water pans help to stabilize your smoker's cooking temperatures. This is because water can't go above its boiling temperature of 212°F, or 100°C, regardless of how hot you try to make your smoker. Target smoking temperatures are usually around 225°F.
If you are using a smoker you will want to put the 2-3 liters of water, beer, apple juice or wine in the water pan. You can then put a drip pan on bottom cooking grate with a dash of water in it to collect the drippings.
The ideal time to use a water pan in your smoker is anytime you are going to be cooking at a constant, lower temperature for a long period. It doesn't matter what type of meat you plan on cooking, whether it is brisket, pork shoulder, ribs, prime rib, etc.
The Purpose of a Water Pan. There are two main reasons that people use a water pan in a smoker: The vaporized water adds humidity to the environment. The addition of water helps to keep the air temperature lower/closer to a desired temperature - like 225 F.
Beer as a humidifier
Beer can be used to impart flavor while you are roasting, using the rotisserie, and even smoking. It's as simple as adding beer to your drip pan or the water basin in your smoker.
1. Water Pan – Use a water pan in your smoker to maintain a humid environment so the meat doesn't cook with hot, dry air. Water works well, but you can also fill the water pan with beer, apple juice and cider vinegar for flavorful twists.
The number of woodchips you use will depend on how long you'll be smoking meat. Remember to keep adding new woodchips to the tray every hour of cooking time to keep the flavors rich.
Set the temperature and allow up to 30 to 45 minutes for your smoker to preheat. For most meats, 200–225°F is considered the ideal smoking temperature. Once preheated, fill the water pan with hot water and slide it into its designated slot or place it at the bottom of the smoking chamber.
A water pan goes above the heat source. If using a charcoal grill or charcoal/wood smoker, this pan would be placed above the coal area. Have an electric unit and you'll find the pan over the electric heating element. If you want to introduce a water pan on an LP/Gas Grill, this would be placed over the lit burners.
Dry smoking uses indirect heat to cook the food, while wet smoking employs a water pan to produce moisture that keeps temperatures consistent and may help keep food tender. For those who run out and purchase a new smoker, most smoking experts advise seasoning the smoker prior to first use.
4. Grill racks: Most electric smokers offer stainless steel grill racks, and you can either place meat directly on these racks or you can use them to hold cast iron skillets in which your food can roast.
Water cools and smothers the fire at the same time. It cools it so much that it can't burn anymore, and it smothers it so that it can't make any more of the oxygen in the air explode.
By adding a water pan to your smoker, you can combine aromatic smoke with juice-inducing steam to slow-cook the brisket for that oh-so-tasty flavor. Ideal for brisket—because in Texas, if you're not smokin' brisket, you're not really living.
Adjust the Dampers
You'll need to keep the dampers at least partially open, but you shouldn't pull them completely open. By closing the dampers partially, your smoking chunks will smolder at a lower temperature. The hotter the fire, the quicker the burn!
It's normal for some moisture to be released during the smoking process, but if you lose too much moisture, your meat will be dry and tough. For moist and tender meat, you must maintain a consistent, low temperature inside your smoker. For most smoked meats, about 220 to 250 degrees Fahrenheit should suffice.
Using apple juice instead of water in your smoker can be a great way to add a unique flavor to your food. While it will add some sweetness, it can also help to keep the food moist and tender during the smoking process. Additionally, it can create a unique smoky flavor as the apple juice evaporates.
Apple Cider Vinegar
The acidity of the vinegar effectively breaks down the spices in your rub to help aid in the formation of the exterior bark. It helps the bark become deliciously crunchy and dark. And don't worry–using apple cider vinegar won't leave a strong vinegar taste on the finished brisket.
The thought is that doing this will slow combustion and create a better-flavored smoke than dry wood would. In truth, soaking your wood chips and chunks isn't necessary and here's why. Wood chips and chunks that have been soaked have to get rid of any moisture before they can produce smoke.
Wood chips burn faster than sawdust or pellets. Soaking wood chips in water for about 30 minutes generates steam that adds moisture and heat to the smoking process. This method also prolongs burning time. The key with wood chips is to deny the wood of oxygen so it smolders and smokes.
The open vents will draw smoke from the charcoal and wood below so that it swirls over your food and out the top properly, giving you the best ventilation and the cleanest smoke. If the fire gets too hot, close the top vent almost all the way.
The chefs are using “smoke” in various food items to enhance the flavor, texture, color, and most importantly the taste of the food. Liquid smoke is a natural product that is prepared from burning wood.