Use A Smoker Water Bath As A Drip Tray

Is a smoker water bath really essential? …….No, it’s not, but in most circumstances it really does help keep food moist so if in doubt I would always include it.

What Is A Water Bath?

It's simply a roasting tray that you put under the grate upon which you are going to smoke the meat.

Certainly if you’re smoking food that is lean such as chicken or turkey then I would say that it’s a must but with pork ribs for example it’s not essential. There are also some added advantages to using a water bath.

Catch The Drips!

If you use it as a drip tray too, any juices that come off the meat will add flavour to the water bath and those flavours get more concentrated as the moisture evaporates. Many a time I’ve used the juices of the meat to make the gravy.

Make a roux using a spoonful (or 2) of oil and a spoonful of flour. Use the juices to ease the roux to the consistency you need and if you need more liquid you can always add some stock or white wine.

When I last smoked a piece of brisket I used a rub and a sauce. The drips landed in the water bath / drip tray and the reduced liquid at the end of the cookout was poured into a plastic container and put straight into the freezer. Perfect marinade for the next steak cookout.

I guess it just boils down to not wasting a thing.

One final point to consider. Cold water will drain your smoker of temperature when you put it in so you may need to adjust the air vents temporarily or better still put warm water in the bath.

Related Pages:-

Barbecue Tips
Meat Smokers
Cooking Equipment

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