Nice go of it, boss. You'd be better off mixing that pineapple juice with some rum for your lady though. It ain't doing shit for you in your water bowl.

I thought someone on here said putting about 1 cup of juice in the water bowl was a decent idea? Or I read somewhere that it was to add some sweetness. :shrug:

You could add some flavor by injecting it, spritzing it, or possibly marinating it, but you can't infuse flavor from your water bowl. The water bowls primary function is to help regulate the temp, offset the heat.

And maintain moisture...

yep, I smoked some pork loin and butt today. Put the wood chips in water and the meat was very tender and juicy.

Not really. Meat has plenty of moisture within and the stall is moisture evaporating from the meat, cooling itself from within. The water pan is really just a heat sink.

Agree, It may be a myth, but I guess we both don't beleive that adding pinapple juice will change the final product.

I just know when I don't put the water pan in there the meat is much drier than when I do use the water pan.

Likely a temp issue, but it's an endless debate amongst Q'ers. Slow and low, high heat, water pan, offset, lump, charcoal...people going to believe what they believe and do what works for them. And that's BBQ.

The water pan is to help add humidity to the meat (keeps it moist) and regulate temperature. If you add a can of frozen apple juice to the water, it will keep the water cooler for awhile. It adds aroma to the inside of the chamber. It does not appreciably "flavor" the meat as much as burning apple wood, but it does add aroma to the chamber.

Water is important for meat tenderness and most important, temp regulation. If your bullet smoker has a water pan, use it. It's there for a reason. The other stuff is all personal taste. I like adding fruit juice to the water, but you may find just plain water to work fine for you.

If you're breaking down connective tissue to pull it, you're gonna have to get internal temp to 190. Regardless of a 6lb butt or 9lb. That's where the tissue breaks down.

If you wanna slice it, go ahead with whatever the **** you think constitutes a cooked butt. But if you're pulling it, you need the center to hit that temp.

as a general rule, I use one mesquite/oak for every apple/cherry etc. it gives me the best flavor.

http://playingwithfireandsmoke.blogs...icnic.html?m=1

You will want to bookmark that site; the peeps who eat your food will thank me.

I have a water pan in mine directly below the meat. The reason I put water in it is so the drippings won't burn and create an undesirable smoke flavor.

Here's a link, this guy says he just uses water:
http://www.amazingribs.com/tips_and_...water_pan.html