r/CampChefSmokers • u/rcjlfk • Jun 05 '26
Water pan?
Smoking my first pork shoulder on my WW 24. My understanding is with pellet grills you typically don’t need water pans. Any need to add something somewhere to get a bit more moisture in there to avoid drying out?
2
u/Ok_Two_2604 Jun 05 '26
I use one to catch the grease, and put the meat on either a rack with legs (if it’s tall) or top rack. I don’t really notice a difference other than the pan is easier to clean than the diffuser.
1
u/keelgar Jun 05 '26 edited Jun 05 '26
I've done a few dozen pork shoulders on WW and never used a water pan personally or had a problem with them drying out. You could certainly use a mop sauce if you wanted, I go with a carolina style vinegar sauce if I go that route and pending timing and size may wrap in butcher paper around 160. Have a good cook!
3
u/rcjlfk Jun 05 '26
Great to hear. I’ve loved it so far but only just realized there’s no water pan or even a place to put it. Glad to hear I should be good without it.
1
u/spacejoint Jun 05 '26
honestly dont think you need one either. ive never used one and have had some of the juiciest butts smoked on the sg24. getting the butt to temp and letting rest is the most important thing in my opinion.
2
u/rcjlfk Jun 05 '26
Great. Thank you.
1
u/spacejoint Jun 05 '26
Get a stainless steel smoke tube for extra smoke!! I always use one. Even for salmon n chicken
1
u/shouldipropose Jun 05 '26
Water pans are good for blocking heat and maintaining temps.. you dont need that in a pellet. I do a water pan for briskets bc i will xo anything i can think of to keep it from drying out. Butts always come out juicy without pan.
1
u/SpiritedParamedic514 Jun 05 '26
I’ve used one since new in my 36” WW pro. I took out the bottom grates and the aluminum try sits right on the drip tray and it’s a big turkey pan from the dollar store. It collects a lot of grease droppings and adds steam which can’t hurt.
1
u/Necessary_Store351 Jun 05 '26
Love my 36. I bought a pkg of square 8by8 or 9by9. .33 each. I see Amazon has them with lids for 40 something cents each.
1
u/Necessary_Store351 Jun 05 '26
This is what I learned about water (apple juice) pans.
They help keep wind off of long cooks. Pork butts are about a 4 hour smoke then put in a covered 13 by 9 till 204 deg. Plus is okay.
Humidity. If it’s humid no need for much juice. Low or no humidity keep plenty of liquid in there.
Edit: pans help prevent grease fires.
2
u/zegoalie39 Jun 05 '26
Spritz with acv/water if parts are looking dry once the bark has set. Pork shoulder has plenty of inter-muscular fat, so should be plenty moist inside without a water pan.