Author Topic: Water is the pan  (Read 2330 times)

Finally Smokin

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Water is the pan
« on: November 24, 2016, 10:31:54 AM »
Should I smoke a turkey with some water in the pan or leave pan out of smoker. smoker?
Roland
Spring Lake, NC

SuperDave

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Re: Water is the pan
« Reply #1 on: November 24, 2016, 11:36:41 AM »
I use water with the understanding that the skin is not going to be eaten. 
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Finally Smokin

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Re: Water is the pan
« Reply #2 on: November 24, 2016, 11:52:24 AM »
Thank you I did you some water for moisture content.  I figured the skin would not be crispy enough to eat anyway.
Roland
Spring Lake, NC

SconnieQ

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Re: Water is the pan
« Reply #3 on: November 24, 2016, 11:29:26 PM »
I don't think it hurts to use a water pan if you don't plan on eating the skin. I think the skin is inedible either way. I'm not sure if the water pan benefits poultry that much either. It seems to stay pretty darn moist without it. I didn't use a water pan today, but I thought about doing it. My turkey was very moist without the water pan. The dog was happy with the skin.
Kari from Madison WI "77 Square Miles Surrounded by Reality"
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DivotMaker

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Re: Water is the pan
« Reply #4 on: November 25, 2016, 10:20:19 PM »
I know this is late, but I never use a water pan with skin-on poultry.  First, I fill the cavity with mire poix (equal parts chopped onion, celery and carrots), so the moisture comes from the veggies, internally.  Secondly, the skin is a natural moisture barrier.  External moisture is not going to penetrate the skin, so why bother?  Skinless?  Yes, a water pan is useful.  Skin-on? ...Not so much.
Tony from NW Arkansas
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