Water pan question part 2 - BBQ Central

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Old 02-20-2007, 12:12 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, 12:20 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, 12:33 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, 12:53 PM   #4
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Piedmont!!!!!!!!!!
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Old 02-20-2007, 12:58 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, 01:23 PM   #6
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The water is only there to help control the heat.
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Old 02-20-2007, 01:51 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, 02:40 PM   #8
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Quote:
Originally Posted by Helen_Paradise
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, 03:11 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, 03:29 PM   #10
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What is Piedmont?
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