Drip pan or water pan?

[jeffro]

I've been doing whole briskets and using a water pan under the grate. I am thinking about trying a drip pan instead on my next cook because I would like to incorporate the drippings into my sauce, but am worried about them eventually drying up and burning. Any suggestions?

 

[TentHunter]

I might try adding just a little water to the drip pan and check it every now and then by lifting the lid just enough to peek and be sure it isn't dry. Worth a try!

 

[HogSmoker]

I've been doing whole briskets and using a water pan under the grate. I am thinking about trying a drip pan instead on my next cook because I would like to incorporate the drippings into my sauce, but am worried about them eventually drying up and burning. Any suggestions?

Great question you have asked ,because I have always used a water pan when cooking butts of course I was using wood and charcoal grill. Now that I have a MAK 1 star general I still think I would like to use a water pan. The drip pan is titled to drain the grease so not sure how to use a pan.
If any MAK owners have a suggest pro or con please lets us know... thanks HS

Tent have you used a water pan under your new MAK yet ?

 

[sparky]

i use a water pan when i cook briskets. not for butts. squirt never uses a water pan when he cooks butts and he has cooks more butts than anyone here.

 

[TentHunter]

Over the years I've cooked more pork butts than I can count. Here's my 2¢ (if it's even worth that much ).

If its humid I don't worry about it, but if the air is dry then I like having either a water pan underneath or at least a couple cans of water in the pit to keep the moisture level up.

For the MAK I'll most likely put a water pan on the main grate and cook the butt or brisket on the upper rack. OR... if it's more than a couple butts, I'll place an aluminum loaf pan or a couple cans of water off to one side.

Moisture, especially in the beginning of a cook, aids in the development of a good smoke ring, which I like seeing. I believe it also helps stabilize pit temps. Again this is preference. If you want a heavy bark then I'd forgo the water pans or remove them after the outside meat temp has reach 140°.

 

[HogSmoker]

LOL Sparky so your saying he has smoked a few butts !

Tent: Thanks for the info I will being using this, because I do believe in the moisture method.