Water pan for bacon?

[Event Horizon]

last minute panic here. I have been reading on bacon and I am about to smoke a full belly after a nice week long dry cure.  My plan is 2 hrs at 145° then upt to 200° to 150 IT.  I have not heard anything about the water pan.  I presume i would use a water pan right?

 

[SconnieQ]

I have never used a water pan, but I don't remember why, or if there was a reason. I don't have a D model, so I use the cold smoke plate for the first part of the smoke, and have never thought about adding a water pan after I remove the cold smoke plate for the second part of the smoke when I turn up the temp. I think when in doubt, you can put a water pan in. I don't think it would hurt anything with bacon.

 

[Event Horizon]

I went ahead and added a pan of water.  I didn’t think it could hurt anything and people say they put a water pan in for most things.  It seemed to come out fine, and the nibbles I tasted were fantastic!  They are in the fridge for a few days.  I ordered a meat slicer and am hoping it arrives on Monday.

 

[BedouinBob]

John, I doubt it turned out bad but I think the deal with bacon is to take most of the moisture out of the bacon. Hence the curing process. I haven't used a pan when I make bacon for that reason.

 

[Pork Belly]

I have never used a water water pan when hot or cold smoking bacon.