bushcraft_joe Posted April 18, 2019 Share Posted April 18, 2019 Saturday I am going to try my hand at smoking two slabs of ribs. I know there are a lot of different opinions on this matter, and I am curious, should I use a pan with water in it, or no? Thank you, Joseph Quote Link to comment Share on other sites More sharing options...
SmoovD Posted April 18, 2019 Share Posted April 18, 2019 No need. Plenty of moisture in a kamado. IMHO a foil wrap isn't needed either. bushcraft_joe 1 Quote Link to comment Share on other sites More sharing options...
TexasBlues Posted April 18, 2019 Share Posted April 18, 2019 @bushcraft_joe, I did some ribs on the Primo, and out of habit used a water pan... they were good, but didnt have the bark/crust i wanted... @SmoovD not only has a great avatar, but also has more kamado joojoo than me... good luck! dont forget the break test!! bushcraft_joe 1 Quote Link to comment Share on other sites More sharing options...
bushcraft_joe Posted April 18, 2019 Author Share Posted April 18, 2019 Thanks guys! Quote Link to comment Share on other sites More sharing options...
Tarheel Posted April 19, 2019 Share Posted April 19, 2019 No need, they will come out great without. Quote Link to comment Share on other sites More sharing options...
Shenkbri Posted April 20, 2019 Share Posted April 20, 2019 If you haven’t started your cook yet, here’s my $.02 Humidity aids the development of the smoke ring and also helps produce a smokier flavor as smoke particles will adhere to moist surfaces. This is one reason people spritz their meats. Read this https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-smoke-ring-no-smoke-necessary Quote Link to comment Share on other sites More sharing options...
Stile 88 Posted April 23, 2019 Share Posted April 23, 2019 No need for a water pan inside a kamado Quote Link to comment Share on other sites More sharing options...
Stile 88 Posted April 23, 2019 Share Posted April 23, 2019 On 4/20/2019 at 8:03 AM, Shenkbri said: If you haven’t started your cook yet, here’s my $.02 Humidity aids the development of the smoke ring and also helps produce a smokier flavor as smoke particles will adhere to moist surfaces. This is one reason people spritz their meats. Read this https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-smoke-ring-no-smoke-necessary In a kamado you always have moist food not so much in a gaser or a weber kettle for example i always have great smoke rings and never have had a issue with any ceramic cooker i owned just the nature of the beast with these cookers bushcraft_joe 1 Quote Link to comment Share on other sites More sharing options...
moloch16 Posted April 24, 2019 Share Posted April 24, 2019 In my Akorn I always put an empty aluminum pan to catch drippings which keeps the cooker clean. But it also serves as a temperature control; if my cooker starts to get too hot I open it up and put about an inch of water in the drip pan. It's hard to bring temperatures down once they start to spike so the water helps mitigate the spike. Temperature spikes for me usually happen near the end of the cook when I start opening the lid for various reasons, introducing a fresh supply of oxygen. Quote Link to comment Share on other sites More sharing options...
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