He just places a small stainless bowl on the grill level beside the meat. water smoker by: zach . There are different ways you can cook with liquid on a kamado if you want to muck around like CC said a clean grill is a safe grill I just like a clean grill I do a lot of cooks in aluminum pans or use them as a drip they are so versatile and help keep everything clean .but it's the inherent nature of our cooks that make this hard. I only use mine when I'm not concerned about getting a crust or bark on what I am cooking. Then instead of using water in your pan use the apple and wine mix. According to B Flay you have max smoking in that time frame and risk drying out the meat if you go longer Here’s the secret: I place the ribs in long stainless steel pans or trays (about 4.5 ” deep)on top of cookie cooling sheets that hold the ribs about 1/2 inch off bottom of tray. Had a nice bark fell off the bone. You won’t need a full liter of water in the drip pan because you already have enough water … If you are using a smoker you will want to put the 2-3 liters of water, beer, apple juice or wine in the water pan. Finally, I do sometimes fill the water pan with other things but generally when I'm cooking indirectly (but not smoking) such as fruit juice. He says some do use water pan and some don't. If you feel like showing these Pitmasters some love and appreciation for sharing their rib smoking wisdom, please feel free to share this article with friends on Facebook, Pinterest, and anywhere else you feel will help people make better ribs. Soak them in apple juice and red wine. For me: Water pan = fish and pork. Now I understand that is a metal stick burner (residential grade). When smoking a turkey the best way I have seen is to use apple wood chips. If you’re looking for reasons to use a water pan in your smoker, there are essentially four: Water creates an indirect cooking surface: Cooking over indirect heat is essential to making really good BBQ. Water pans will add moisture to what you are smoking. Guys, you all are doing it all wrong. I got the idea from that video. In some smokers, notably offset smokers, such as those made by Char Broil that you find in the big box stores, the heat source is located off to the side, away from the cooking chamber. They were truly a thing of beauty The next way that you can use the smoker water pan is to catch the drips from the food and the mop and use these drips to make a gravy. Pour mop sauce over the ribs and cover top tightly with foil. Put the sauce on there after four and half hours or so and then wrapped them up in foil for 45 minutes and shut the vents to keep them warm till we were ready to eat. I also know that a WSM can be run without a water pan… No water pan = brisket, ribs, and clods. I used a the water pan but made up a mixture of vinegar and apple juice in there and smoked my ribs today for roughly 6 hours. Place in oven for 1 hour at 350. Sometimes turkey and chicken if I don't care about the skin getting crisp. Smoke it at 250 for about three hours then wrap it up for the next three. Do you wrap your ribs, or not? You can then put a drip pan on bottom cooking grate with a dash of water in it to collect the drippings.