Water pan in the pellet grill

[Hub0000]

Hi

I've been just getting my feet wet with my new pellet grill and I was just wondering if anybody uses a water pan during their cooks. I haven't on the couple I've done so far but coming from the MES I always had one in when cooking.

Thanks Bob

[Pappymn]

I do when I'm going low and slow. Makes cleanup easier too

[Hub0000]

I do when I'm going low and slow. Makes cleanup easier too

So do you put yours underneath like a drip pan

[TentHunteR]

It depends on the humidity where you live, and the time of year.

Here in NE Ohio, the air is very dry in Winter, so I use a water pan. In Summer, when it's humid, I don't bother with a water pan at all.


When I do use one, I just use a small loaf pan which fits into a corner nicely.

[Pappymn]

I do when I'm going low and slow. Makes cleanup easier too

So do you put yours underneath like a drip pan

Yes I do.

[Savannahsmoker]

Never needed in Savannah, GA but sometimes I do put an empty pan under the meat to ease cleanup.

[HighOnSmoke]

Never needed in Savannah, GA but sometimes I do put an empty under the meat pan to ease cleanup.

What Art said! Here in SE Georgia you don't need a water pan!

[tomcrete1]

Have never used a water pan successfully in the pellet grill. The majority of the time it's low and slow water pan won't help you out at low and slow

[Savannahsmoker]

Have never used a water pan successfully in the pellet grill. The majority of the time it's low and slow water pan won't help you out at low and slow

Going along with what Tom said the couple times I tried a water pan in my pellet smokers I would pick some ash and soot on the food.  Could be just the normal high humidity in Southeast Georgia.  What say you Mike?

[tomcrete1]

Have never used a water pan successfully in the pellet grill. The majority of the time it's low and slow water pan won't help you out at low and slow

Going along with what Tom said the couple times I tried a water pan in my pellet smokers I would pick some ash and soot on the food.  Could be just the normal high humidity in Southeast Georgia.  What say you Mike?
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Sounds like Pappy puts his under the grease tray on the deflector,, even at low and slow there might be enough heat to generate some steam especially if you start with warm water. Something to think about..

[HighOnSmoke]

Have never used a water pan successfully in the pellet grill. The majority of the time it's low and slow water pan won't help you out at low and slow

Going along with what Tom said the couple times I tried a water pan in my pellet smokers I would pick some ash and soot on the food.  Could be just the normal high humidity in Southeast Georgia.  What say you Mike?

I totally agree Art about not using water down here. I also tried it a couple of times and I didn't see a difference. When I used one of my WSM's I don't use water in them either. The only time I do use water is in the slow n sear when I am going low and slow to keep the temps down and add a little more humidity to the cooker. I think because the pellets burn so cleanly that it doesn't need the extra moisture to work in our pellet grills. I could be wrong and I am hoping Hub will come along and add to this conversation.

[muebe]

The pellets are held together by moisture and natural lignins formed under extreme pressure.

So it is my understanding that when the pellets burn they create moisture vapor so a water pan is not needed.

[TentHunteR]

Have never used a water pan successfully in the pellet grill. The majority of the time it's low and slow water pan won't help you out at low and slow

I humbly disagree.  Even low & slow there is enough heat generated that when I open the lid, I can see water vapor rising from the pan and the water level in the pan drops significantly. 

Like I said, I notice the biggest difference in Wintertime when the air is dry here in NE Ohio.  In Summertime I can't tell any difference.

I usually don't try to put a pan under the grate on the grease pan. I just place a small loaf pan or two in the corners out of the way.  Oh and this is important: I am sure to put HOT/BOILING water in them so they start producing humidity right away.

Never needed in Savannah, GA but sometimes I do put an empty under the meat pan to ease cleanup.

What Art said! Here in SE Georgia you don't need a water pan!

Yep, I truly believe the relative humidity where you live makes all the difference. 




The smoke ring is a tell-tale sign of humidity level in the grill/smoker.  Nitrogen dioxide is released from wood during combustion.  Nitrogen dioxide reacts with water to form nitric acid.   Nitric acid is what forms the smoke ring.    Ergo, the more humid it is inside your pit, the easier it is for nitric acid to form on the surface of the meat, and the deeper and more pronounced the smoke ring will be.  Keep in mind there is moisture on the surface of the meat anyway, so you will always gets at least a small smoke ring.

[tomcrete1]

Love all the opinions on this.  I haven't tried it for a while i think I'll re visit it this weekend.  The only questions is where is the best spot to put the water pan?