Water pan question part 2 - BBQ Central

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Old 02-20-2007, 01:12 PM   #1
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Water pan question part 2

Another thing I have heard is that you should put onions and other fresh spices in the water in your water pan. Does this actually work or is this another myth? Has anyone tried this? What do you guys think?
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Old 02-20-2007, 01:20 PM   #2
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I tried this the first time or two. In my opinion, the most it does is make the smoke smell a little better while the meat is cooking, but I don't think it makes any difference in the taste of the meat.
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Old 02-20-2007, 01:33 PM   #3
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ddog, just use plain water. Everything else is just gonna be wasted.
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Old 02-20-2007, 01:53 PM   #4
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Piedmont!!!!!!!!!!
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Old 02-20-2007, 01:58 PM   #5
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Quote:
Originally Posted by Nick Prochilo
ddog, just use plain water. Everything else is just gonna be wasted.
Actually water is all I use. I was just curious if any of these things I have heard work.
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Old 02-20-2007, 02:23 PM   #6
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The water is only there to help control the heat.
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Old 02-20-2007, 02:51 PM   #7
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Quote:
Originally Posted by Helen_Paradise
Piedmont!!!!!!!!!!
Yes, just switch to the Piedmont plan or use sand. No fuss no muss!

But to better answer your question. When I first started to make BBQ I put everything known to man into the waterpan. Like others have said and in my opinion, all it does is makes the aroma around the cooker smell real good. Other than that and the additional mess, I didn't notice one bit of flavor to the meat from anything I put in the pan.
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Old 02-20-2007, 03:40 PM   #8
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Quote:
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Piedmont!!!!!!!!!!
Amen to that! No more greasy water to throw over the fence into my neighbor's yard. (His wife really got pissed that one time. How was I to know she was sunbathing?)
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Old 02-20-2007, 04:11 PM   #9
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Sand is all I have ever used.... never tried anything else in the pan.

BUT.... I am having a hard time to grasp the idea that flavor put into a pan of water and carried through the steam enveloping the meat at cooking temperatures that the flavors won't carry into the meat.

Only thinking that because a smoker works the same way carrying the smoke flavor from the chunk to the meat....unless flavor carried in steam does not impregnate meat the same way smoke will?????

I never had this question or even thought of it until all this water pan discussion.
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Old 02-20-2007, 04:29 PM   #10
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What is Piedmont?
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Old 02-20-2007, 04:53 PM   #11
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Quote:
Originally Posted by ddog27
What is Piedmont?
See the other post in this section
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Old 02-20-2007, 05:00 PM   #12
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Quote:
Originally Posted by Smokey_Joe
Sand is all I have ever used.... never tried anything else in the pan.

BUT.... I am having a hard time to grasp the idea that flavor put into a pan of water and carried through the steam enveloping the meat at cooking temperatures that the flavors won't carry into the meat.

Only thinking that because a smoker works the same way carrying the smoke flavor from the chunk to the meat....unless flavor carried in steam does not impregnate meat the same way smoke will?????

I never had this question or even thought of it until all this water pan discussion.
JMO, but I agree with you SJ.
I think if people would only cook with only S & P on their meat they would notice a difference in flavor depending on what was in the pan. It might not be a large difference, that would depend on what was in there. They just have so much flavor already on the meat (rubs and slathers, etc) that they can't tell a difference.
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Old 02-20-2007, 05:57 PM   #13
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Quote:
Originally Posted by Finney
Quote:
Originally Posted by Smokey_Joe
Sand is all I have ever used.... never tried anything else in the pan.

BUT.... I am having a hard time to grasp the idea that flavor put into a pan of water and carried through the steam enveloping the meat at cooking temperatures that the flavors won't carry into the meat.

Only thinking that because a smoker works the same way carrying the smoke flavor from the chunk to the meat....unless flavor carried in steam does not impregnate meat the same way smoke will?????

I never had this question or even thought of it until all this water pan discussion.
JMO, but I agree with you SJ.
I think if people would only cook with only S & P on their meat they would notice a difference in flavor depending on what was in the pan. It might not be a large difference, that would depend on what was in there. They just have so much flavor already on the meat (rubs and slathers, etc) that they can't tell a difference.
Thanks Finney, Wolfe Rub sales just plummeted as everyone rushed to the local grocery stores for salt and pepper.
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Old 02-20-2007, 06:06 PM   #14
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Oh you silly man...................

You're safe. No one appreciates the simple approach.

Nobody listens to me anyway. All I was saying is that with so many spices and flavor compounds on the meat you will not notice the delecate flavors that you can get from stuff in the water pan.
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Old 02-20-2007, 06:23 PM   #15
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Quote:
Originally Posted by Finney
Oh you silly man...................

You're safe. No one appreciates the simple approach.

Nobody listens to me anyway. All I was saying is that with so many spices and flavor compounds on the meat you will not notice the delecate flavors that you can get from stuff in the water pan.
Bill does!
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Old 02-20-2007, 06:26 PM   #16
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Quote:
Originally Posted by Nick Prochilo
Quote:
Originally Posted by Finney
Oh you silly man...................

You're safe. No one appreciates the simple approach.

Nobody listens to me anyway. All I was saying is that with so many spices and flavor compounds on the meat you will not notice the delecate flavors that you can get from stuff in the water pan.
Bill does!
Pot Stirrer!!!! :P
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Old 02-20-2007, 06:28 PM   #17
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Quote:
Originally Posted by Finney
Quote:
Originally Posted by Nick Prochilo
Quote:
Originally Posted by Finney
Oh you silly man...................

You're safe. No one appreciates the simple approach.

Nobody listens to me anyway. All I was saying is that with so many spices and flavor compounds on the meat you will not notice the delecate flavors that you can get from stuff in the water pan.
Bill does!
Pot Stirrer!!!! :P
Yeah, and?
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Old 02-20-2007, 06:32 PM   #18
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[quote=Nick Prochilo]
Quote:
Originally Posted by Finney
Quote:
Originally Posted by "Nick Prochilo":36zexy23
Quote:
Originally Posted by Finney
Oh you silly man...................

You're safe. No one appreciates the simple approach.

Nobody listens to me anyway. All I was saying is that with so many spices and flavor compounds on the meat you will not notice the delecate flavors that you can get from stuff in the water pan.
Bill does!
Pot Stirrer!!!! :P
Yeah, and?[/quote:36zexy23]

Nothing............

Howz about that Water Pan? (finney getting the post back on topic)
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Old 02-20-2007, 06:34 PM   #19
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[quote=Finney]
Quote:
Originally Posted by Nick Prochilo
Quote:
Originally Posted by Finney
Quote:
Originally Posted by "Nick Prochilo":h7mk1y9o
Quote:
Originally Posted by Finney
Oh you silly man...................

You're safe. No one appreciates the simple approach.

Nobody listens to me anyway. All I was saying is that with so many spices and flavor compounds on the meat you will not notice the delecate flavors that you can get from stuff in the water pan.
Bill does!
Pot Stirrer!!!! :P
Yeah, and?
Nothing............

Howz about that Water Pan? (finney getting the post back on topic)[/quote:h7mk1y9o]

I do all of my cooks with a guru so I only have aluminum foil in my pan. It doesn't really add any flavor to the meat unless I only rub it with a little salt and pepper!
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