Why People Use Water Pans for Smoking Meat

The main reasons (Click to jump to an explanation):

• It’s a Heat Sink
• Peaking at your food matters less
• It can deflect heat like a baffle
• It adds humidity to the smoker

Are they necessary? Nope BUT they work – so I use one.

A Water Pan is Basically a Heat Sink

We know 2 things:

• When you smoke food the air temperature of your smoker is around 225-275F.
• The boiling point of water is 212F; Meaning water can never get “hotter.”

Water has a far greater heat carrying capacity than air (over 4x as much).

Due to this, your smoker will be able to maintain lower temperatures simply because the water is absorbing excess heat.

Water pans are best placed over the heat source as apposed to under your food (which would be a drip pan).

Beginners to smoking meat typically stink at temperature control and this is just another way to help make it easier.

This Also Means Peaking at the Food Impacts the Smoker Less

Whenever you open the lid of your smoker, more air rushes at the charcoal which can spike temperature.

The water will continue to boil and consume extra heat energy which help keeps the temperature down.

Similarly, if you’re running out of lit coals, it will make returning to your set temperature easier.

Water Pans Can be Used as a “Baffle” to Deflect Heat

Technically something like aluminum foil over parts of meat can do the same thing.

But putting a water pan in front of the meat will deflect direct heat.

Water Pans Add Humidity to Your Smoker

We know that meat like brisket or pork butt will stall.

This stall is because the meat is pushing out moisture which cools the meat down.

People wrap meat when it stalls because it prevents cooling (traps humidity).

If our Smoker has a more humid environment (one with more water in the air) it can do the same thing.

This is why people say it’s not the HEAT that gets you, it’s the HUMIDITY.

The more humid the air is, the less sweat can evaporate – meaning you FEEL hotter.

When the meat is “wet” it also attracts more smoke.

What About Other Liquids Besides Water?

Anything can work – beer, juice, broth, wine, tea, etc.

Note: While these liquids may smell good as they steam, this won’t translate to much of a taste difference.

Even if there are some – it’ll be overshadowed by stuff like dry rub, sauce, smoke and more.