Quote:
Originally Posted by DJ's left nut
Bottom makes me nervous because of the proximity to the water pan. That's not to say you can't do it - it's just to say that I avoid it. I'm sure others disagree but that water pan does reach a boil and that steam so close to the meat will interfere with the bark (and I get worried about it stewing the meat more than smoking it).
Another thought I had as I finished that video is that what those tasters really liked about the uncovered method was the 'intense smokey flavor'. And that's fine, many people want a smoke bomb. Additionally, he was using a very mild wood in pecan so perhaps Hickory would give that stronger flavor as well. Personally I make mine very 'memphis style' and while I like the smoke flavor, I don't want it to overwhelm the meat or the rub. It all needs to be complementary.
If you like the very smokey taste, you're probably a fan of mesquite wood and that uncovered method would be right up your alley. It's just not my preference. I tend to stick with apple/pecan/cherry/oak mixes of some sort and try not to be overwhelming with the smoke flavor. So perhaps that's why your presenter and I just aren't quite on the same page.
One of these days I'll have to do my own side by side just to see if my theory is sound, but I'm betting that's part of it.
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If you've had the WSM for a while, and have a good hold on the air control aspect, just empty the water pan and cover it with foil. You don't lose anything in terms of the end result, makes cleanup a breeze (just wrap up the rendered fat and pitch it), and you don't have to worry about steam or any other negative water-related issues. Some like filling the pan with sand, but there isn't any discernible benefit versus going empty.
Give it a shot, and I doubt you'll go back.
I also agree about the wood mix. I prefer cherry and apple as a primary (sometimes peach), and mix in hickory or pecan in roughly a 3:1 ratio of fruit to hardwood. I never waste my time with mesquite.