SwissTony Posted March 5 Share Posted March 5 Happy Smoking Season All I love being told what to do, and always follow orders happily. Getting vaccinated, working hard at school and getting an EV are all working out really well for me 😊 But I am now starting to question the necessity of using the water pan for smaller cuts. I can see why it would be handy if you're doing 4kg of pork overnight, but we brought the (Mac ProQ) smoker out of hibernation yesterday for a (upper) half leg of lamb and a chicken, which will keep us in meat for the week. I put the meat in for the first 30 minutes (rising to 400F) without the water pan and with plenty of well-dried rosemary branches (I celebrate when a rosemary bush dies). I then ran it with the water pan another 2 hours, and then without the pan for the last 40 minutes, 350F declining to 280F. The meat has come out very smoky (I've just been gnawing on the lamb bone for breakfast) and moist. I like the idea of the meat cooking directly over the charcoal and chips, like in a Mediterranean grill. With the water pan I'm usually just over 250F, but I do use a lot of wood to heat 3 litres of water for 4+ hours. For smaller joints like this weekend (2kg each), surely I could use a lot less charcoal to keep around 260F? Is it possible to sit around 240F without the pan. What does everyone else think? Water all the way? Half and half like above? Or fully without water? [And if you're interested, I marinated the lamb overnight with Yotam's Shawarma recipe from his Jerusalem book, served with homemade pitta & cucumber & tomato (like Yotam told me to). Remainder diced and going into a spicy aubergine bake and as a pizza topping. ] Quote Link to comment Share on other sites More sharing options...
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