AZ Barbeque.com
Smokers, Grills, Pitts & More => Pro Q's => Topic started by: KidCurry on March 26, 2010, 04:39:43 pm
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I know he uses WSMs but Harry says:
I don't use water in my pan. I just foil top and bottom. Primary reason being that I'm lazy and don't like to clean up the water, grease, and goop after a cook. I could launch into a long dissertation about smoke, moisture, heat, and nitric acid but I'll spare you that. Seriously, I toss the foil and I'm ready to cook again!
I suggest you try cooking without water and you'll be hooked with the superior bark and easier cleanup! Remember one of my key BBQ wisdoms "Foiling is GOOD!"
Slap Yo' Daddy BBQ
Its what I've been saying all along about my PROQ!
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Very Cool...
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Even easier than foiling...if you get one of those large, nearly-round aluminum roasting pans, you can stretch it to fit the water pan. It will catch all the drippings without having to worry about overlapping or tearing foil.
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To tell you the truth, I cant remember the last time we used water in our Pro Q's.
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Even easier than foiling...if you get one of those large, nearly-round aluminum roasting pans, you can stretch it to fit the water pan. It will catch all the drippings without having to worry about overlapping or tearing foil.
Great Idea!!
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I second what crash says. I never use a water pan in my Pro-Qs. It takes to long to get to temp and uses to much fuel. And with out it I can addjust the temps to stay anywhere I want, just took getting used to how it works. And if you do your meat right and foil when you need to then the food is plenty moist and tender.
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Just to clarify, we do use the water pan, just without any water.
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Another tip from me. I've used the third stacker in a mock competition at the QN4U class. After my long meats were coolered. I kicked up the heat, threw chicken on the grate above the water pan, then put ribs on the third stacker grate. The temperature difference was just right to do both at the same time. So, with just one Pro Q, yoi see that you could enter a competition easily.