Water Pans

[Raider18]

Do y'all use them in your UDS or let the drippings drop into the coals?


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[jayzi]

I just let 'em drip right onto the coals... produces an incredible smell and I believe it makes the food taste oh so dang DELICIOUS!!!

[jerodpb]

I just let 'em drip right onto the coals... produces an incredible smell and I believe it makes the food taste oh so dang DELICIOUS!!!

ditto to flavor but I prefer a "humidified" environment when smoking

scroll down to the little Youtube video in the link below, it's called "Food Science" The Flavor of Grilling

http://www.amazingribs.com/tips_and_technique/zen_of_charcoal.html

[BluDawg]

Using a diffuser in a UDS is like washing your feet with your socks on eventually they get clean but it it works better with out them. The real Beauty of the UDS is it is BBQ in the truest sense Real BBQ aint Smoking.
BBQ is cooking directly over live coals at temps above 250, and picking up the flavor from the rendered fat as it atomizes and goes into smoke. Like the Pig pits in NC BBQ meccas
Smoking is cooking indirect in a hot smoky environment at temps under 250 and collecting the flavor of the wood smoke as it passes by the meat.
In a UDS you can do both By adding a diffuser, in an off set Well.... good luck with that. I own & use both each will give a different flavor. An Offset will give a smokier wood flavor, the UDS a subtle smoke flavor. IMO an Off Set running on all wood makes the best tasting brisket while I like the flavor of Butts, Chicken & Ribs better in the UDS.

[jayzi]

Using a diffuser in a UDS is like washing your feet with your socks on eventually they get clean but it it works better with out them. The real Beauty of the UDS is it is BBQ in the truest sense Real BBQ aint Smoking.
BBQ is cooking directly over live coals at temps above 250, and picking up the flavor from the rendered fat as it atomizes and goes into smoke. Like the Pig pits in NC BBQ meccas
Smoking is cooking indirect in a hot smoky environment at temps under 250 and collecting the flavor of the wood smoke as it passes by the meat.
In a UDS you can do both By adding a diffuser, in an off set Well.... good luck with that. I own & use both each will give a different flavor. An Offset will give a smokier wood flavor, the UDS a subtle smoke flavor. IMO an Off Set running on all wood makes the best tasting brisket while I like the flavor of Butts, Chicken & Ribs better in the UDS.

After doing whole chickens on the UDS I don't see ever cooking it any other way, the flavor off the coals is tremendous!

[Big Ed]

I use a waterpan for brisket and ribs on the big drum and no waterpan for chicken on the little drum! I found Dawgs definition of BBQ pretty funny!!!

[RWBTEX]

I agree with Dawgs definition, pretty well put imo

[Raider18]

Do y'all soak your wood chunks with water or go dry?


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[BluDawg]

You can soak it it's a waste of time but you can soak it. Drop a chunk in a bucket of water over night and spit it with a hachet in the morning when you see how much it soaked up you won't bother with it, not to mention wet wood burns dirty and a dirty fire makes creosote.

[Raider18]

Thanks for the info


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[Raider18]

So I wrapped a pizza stone in foil and placed it on the charcoal ring with a foil pan of water on top. 14 hrs later at 225 my 9 lb brisket is at 171. Last week I cooked a 13 lb in 10 hrs. It went to165 within 4 hours And I wrapped it in parchment paper it has done nothing. I don't want to call it a fail until I taste it, but it doesn't look promising.

Still did the poke test and no where near done. Relocated the temp probe and it was the same.


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[Boots]

Slow grilling, direct heat = West Texas method. Smoking indirect = Central Texas German market. I think the Dawg makes a good point though I get good birds out of my PSDOF cooker. I think the layout and design if an offset has an effect. Some run hot and fast some slow and impacts the subtle versus intense smoke impact. Add in the variable of the wood type (mesquite versus pecan say) and it complicates it more.

I see it all, it all looks good to me.

[k.a.m.]

I use a diffuser I built that allows effective air flow and lets the juices sizzle on the plate like a reverse flow cooker. I also use water pans on occasion either one works fine for me.
I do not care for the flavor when the juices drip on the hot coals while smoking. Grilling yes smoking no.