Quote:
Originally Posted by runnercyclist
Helped how, exactly? To keep the bird moist? As a flavor source?
I couldnt tell from your previous comment about the meat being a heat sink, if you agreed that the water pan acts only as a heat sink and doesnt add to the moist-ness of the meat.
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You don't need a water pan, if you just regulate the fire and the draw. A drip pan is good, as most of the big turkeys have a lot of fat. I poured a Pale Ale in him, let the beer overflow a bit into the pan, so it did regulate the temperature to that extent. It's just that the temp and flow of water vapor/hot air mixture varies in height within the kettle. But that 23 lb bird had a LOT of fat.
For other meats, I generally don't use the water pan. I just let the fats drip into the ash, and scrape the clods into the ash catcher.