Competition BBQ Secrets

Archive for December 26th, 2009

Bill,
Seems these two sound a tad bit conflicting. Many may wonder, should I use a water pan or not.
Dave
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Acid Rain and Smoked Ribs…Yum!
Believe it or not, when we smoke properly and get that sought-after smoke ring, we are witnessing the same chemical reaction as in acid rain. Nitrogen Dioxide from the smoking wood combines with water (moisture) and pigments in the meat to form that pink color that says, ‘Dive in.’ Acid and trees? Disaster. Acid and ribs? Great food.

-OR-

I’ll use a water pan for smoking pork ribs
Notice I said moisture in the meat. Do not believe what some say about a water pan adding moisture to meat. The water acts more as a heat baffle or thermal mass, and sand or fire bricks are way better for that. Water can be a rogue element in your smoker: it’s a hassle to replenish it, it can produce a sooty acid rain onto your ribs (from condensation), and worse, it can contribute to the formation of a nasty junk called creosote. We aren’t saying it’s impossible to overcook or dry out your ribs, but if you think you can find a way to always add the right amount of HOT water without losing your heat in your smoker AND avoid condensation problems, you’re welcome to try.