(07-08-2018 09:48 PM)geosnooker2000 Wrote:  Sorry, but unless he's putting water in the sand, he's wrong. The purpose of the "drip pan" is not just for catching drips. It is also to add STEAM. You don't want to BBQ on just heat. You want MOIST heat. I'll agree that the apple juice is *possibly* a waste of apple juice, but at the least, the water is beneficial.

I agree strongly with this. Humidity in the cooker affects how much moisture leaves the meat. That said, with a very fatty meat it won't make as noticeable a difference. But a brisket (flat, anyway) can really suffer without a humid cooker.

(07-09-2018 03:24 PM)Brookes Owl Wrote:  

(07-08-2018 09:48 PM)geosnooker2000 Wrote:  Sorry, but unless he's putting water in the sand, he's wrong. The purpose of the "drip pan" is not just for catching drips. It is also to add STEAM. You don't want to BBQ on just heat. You want MOIST heat. I'll agree that the apple juice is *possibly* a waste of apple juice, but at the least, the water is beneficial.

I agree strongly with this. Humidity in the cooker affects how much moisture leaves the meat. That said, with a very fatty meat it won't make as noticeable a difference. But a brisket (flat, anyway) can really suffer without a humid cooker.

Thanks, never thought of doing this. Probably explains why the burgers I cooked when I got my Weber last week tasted like schit. Do you have to refill the drip pan while you are cooking or does a full pan tend to last without drying up?

(07-09-2018 03:44 PM)EverRespect Wrote:  

(07-09-2018 03:24 PM)Brookes Owl Wrote:  

(07-08-2018 09:48 PM)geosnooker2000 Wrote:  Sorry, but unless he's putting water in the sand, he's wrong. The purpose of the "drip pan" is not just for catching drips. It is also to add STEAM. You don't want to BBQ on just heat. You want MOIST heat. I'll agree that the apple juice is *possibly* a waste of apple juice, but at the least, the water is beneficial.

I agree strongly with this. Humidity in the cooker affects how much moisture leaves the meat. That said, with a very fatty meat it won't make as noticeable a difference. But a brisket (flat, anyway) can really suffer without a humid cooker.

Thanks, never thought of doing this. Probably explains why the burgers I cooked when I got my Weber last week tasted like schit. Do you have to refill the drip pan while you are cooking or does a full pan tend to last without drying up?

Depends? I have the 22.5" Weber Smokey Mountain and I've cooked up to 14 hours without having to refill, but that pan is huge.

(07-09-2018 03:24 PM)Brookes Owl Wrote:  

(07-08-2018 09:48 PM)geosnooker2000 Wrote:  Sorry, but unless he's putting water in the sand, he's wrong. The purpose of the "drip pan" is not just for catching drips. It is also to add STEAM. You don't want to BBQ on just heat. You want MOIST heat. I'll agree that the apple juice is *possibly* a waste of apple juice, but at the least, the water is beneficial.

I agree strongly with this. Humidity in the cooker affects how much moisture leaves the meat. That said, with a very fatty meat it won't make as noticeable a difference. But a brisket (flat, anyway) can really suffer without a humid cooker.

I fill the "permanent" water pan with indoor gas fireplace grade briquets or whatever you wanna call 'em, their basically heat stones, then use cheap, disposable, tin foil lasagna pans for my beer and vinegar mixed for moisture.

Keeps the heat MUCH more consistent when having to open for what ever reason, chickens coming off, brisket staying on, etc., fuel, whatever it may be. And the clean up is so much easier, just throw the damn .79 cent pan away after a few smokes. Fill the pan with the briquets, cover in a couple nice slices of heavy duty REYNOLDS foil, it'll last years of pretty heavy use. Then just refoil.

Saves on the fuel too, and keeps the temps easier to manage.