Why does nobody talk about the water pan trick my grandpa used on his offset?

Anthony Wilson · 2026-10-26T10:00:05.545058+00:00

I always figured Grandpa's habit of putting a pan of water in his offset smoker was just an old-timer thing, so I ignored it for years. Last month I did two pork butts on my Oklahoma Joe, one with the water pan and one without, and the one with the water came out way juicier after 9 hours at 250. The bark was a little softer on that one, sure, but the meat pulled apart so much nicer. Now I'm wondering if I should be doing this on brisket too, or if it just works better for pork. Anyone here run a water pan on beef or is that a mistake?

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Why does nobody talk about the water pan trick my grandpa used on his offset? | BBQ Pitmasters - Pinecone Attack