Green Mountain Grills: Water Pan Pros And Cons

Water pans are a popular accessory for grills and smokers, but are they necessary for a Green Mountain Grill? The consensus among BBQ enthusiasts is that while water pans are great for temperature control and adding moisture to the air, they are not necessary for a Green Mountain Grill specifically.

The Green Mountain Grill is a pellet grill, and the temperature is already very stable. Some BBQ enthusiasts have tried using a water pan with their Green Mountain Grill and found that it didn't make a difference. However, others have found that it helps to keep the meat moist, especially in dry climates with low humidity.

So, should you put a water pan in your Green Mountain Grill? The answer depends on your climate and personal preference. If you live in a dry area with low humidity, a water pan might be beneficial to add some moisture to the air. If you're happy with the temperature stability and moisture level of your Green Mountain Grill, then you may not need to add a water pan. Ultimately, it's up to you to experiment and see what works best for your grilling needs!

Water pans are not necessary for pellet grills

Pellet grills also have a cover over the firepot, so there is no need for a water pan to catch grease drips and prevent them from causing a flare-up. Additionally, wood pellets add a smoky flavor that doesn't need as much monitoring as other smokers, so a water pan is not needed to enhance the flavor.

However, there may be some instances where you might want to consider adding a water pan to your pellet grill. If you are smoking tough cuts of meat, like Boston butt or brisket, for an extended period, a water pan can help keep the environment moist. It can also be useful if your pellet grill is having difficulty maintaining a consistent temperature.

If you do decide to use a water pan in your pellet grill, it is important to note that there typically isn't room to place it beneath the meat, so it will need to go off to the side as far from the meat as possible. Additionally, the drippings collected in a water pan won't be usable in sauces or other dishes, as they will be mixed with water.

Water pans can be placed on top of the heat source

Water pans are also useful for those cooking with the indirect method, as they can be used as a physical barrier between the meat and the heat source. This is particularly useful for those who want to avoid the taste associated with grilled meat, rather than barbecued meat.

Water pans can also be used to collect drippings for gravy. If you are using a gas or charcoal grill, add 1 litre of liquid to the drip pan. If you are using a smoker, you will want to put 2-3 litres of liquid in the water pan, and then put a drip pan on the bottom cooking grate with a small amount of water in it to collect the drippings.

Water pans are not always necessary, however. For example, if you are cooking chicken and want crispy skin, you may want to remove the water pan so that the radiant heat from the coals crisps the skin. Similarly, if you are cooking at a high temperature, you must leave the water pan empty.

Water pans can be used to collect drippings for gravy

Water pans are an essential accessory for barbecues and grilling. They are usually placed under the food, while water pans go over the heat source. Water pans are not designed for making gravy, but they can be used for that purpose if they are clean.

The purpose of a drip pan is to collect the juices that come off the meat for use in a sauce or stock, to prevent flare-ups, and to keep oil from coating the water in the water pan. If you are using a drip pan, keep an eye on it so it doesn't dry out and burn your precious gravy. Keep adding hot water so the liquid is always at least an inch or two deep.

Drippings refer to the seasoned but not thickened juices extracted from the roasted meat. These drippings are infused with rich flavour, adding depth to gravy that is missing from gravy made with broth alone.

To make gravy from drippings, you will need the following ingredients:

• Pan drippings: Comes from roasting your meat
• Butter: You may not have enough drippings, so you'll need to add additional fat
• Flour: Thickens your gravy by making a roux. You can also substitute cornstarch
• Broth: Use broth that complements your meat (chicken broth for chicken and pork, beef broth for beef and lamb)
• Milk: Adds some creaminess
• Salt: The amount used will be determined by how salty your drippings and broth are
• Place meat drippings in a measuring cup and refrigerate for 15 minutes
• Skim the fat off the top and place it in a roasting pan. Discard any remaining fat. If you don't have enough, add enough butter to equal 2 tablespoons total fat
• Add enough broth to the liquid drippings to equal 1 cup
• On the stovetop over medium heat, melt the fat and butter in the roasting pan, scraping up any brown bits left in the pan. If you can't use your roasting pan, transfer everything to a skillet
• Stir in the flour to form a roux (paste) and cook for 1 minute or until lightly brown
• Slowly whisk in the liquid drippings mixture. Bring to a boil then cook until thickened, about 3-5 minutes
• Remove from the heat and stir in the milk. Taste and adjust for salt. Gravy will thicken as it cools. If this happens, reheat and stir in a little bit of broth to thin it out if needed

If you don't want to use flour, you can easily make gravy using cornstarch. The process is slightly different. Instead of making a roux, you make a quick slurry of water and cornstarch. Stirring in a slurry ensures your gravy isn't lumpy. If you added dry cornstarch the same way you do with flour, you'd be left with lumps. Stir the slurry into the hot fat, then stir in the broth. Bring to a boil. Once it starts boiling, the gravy should thicken.

Water pans can be used to regulate temperature

Water pans are an effective way to regulate temperature in a Green Mountain grill. The water acts as a heat sink, absorbing and slowly releasing heat energy, which helps to keep the grill's temperature stable. This is especially useful for long cooks, as it minimises temperature fluctuations. The water in the pan cannot exceed 212°F without boiling, which helps to prevent the grill chamber from getting too hot.

Water pans also help to stabilise temperature by adding moisture to the air inside the grill chamber. This moisture evaporates and cools the meat, slowing down the cooking process. This gives connective tissues and fats more time to melt, resulting in tender, juicy meat.

The water pan also acts as a barrier between the food and the direct flame, allowing for indirect heat cooking. The water vapour mixes with the combustion gases to improve the flavour and create a "smoke ring". Additionally, the water vapour condenses on the meat, making it "sticky" so that more smoke adheres to it.

The size and design of the Green Mountain grill, as well as the humidity of the surrounding environment, will influence whether a water pan is necessary for temperature regulation. For example, in very dry climates, a water pan may be beneficial, while in humid climates it may not be needed.

Some Green Mountain grills may not have space for a water pan under the grill gate, so it would need to be placed on top next to the food. This could potentially block airflow or affect the thermocouple. It is also important to note that water pans may slow down the formation of a good bark on the meat and increase pellet usage due to the need to fight evaporative cooling.

Ultimately, the decision to use a water pan in a Green Mountain grill depends on various factors, including climate, grill design, and personal preference. Some people prefer to use water pans to help regulate temperature and improve moisture levels, while others find that their grills maintain temperature just fine without one. Experimenting with both methods can help determine which works best for a particular setup.

Water pans can be used to prevent flare-ups

Water pans also help to stabilize the temperature in the cooker and minimize fluctuations because water temperature takes longer to rise and fall than air. This is particularly useful in places with low humidity, such as Colorado at 7600', where one user found that a small pan of water was useful.

Water pans can also be used to block direct flames when cooking with indirect heat and to even out hot spots by becoming a single radiating surface.

However, some users found that water pans were not necessary. For example, one user with a Green Mountain DB pellet smoker said that there is no place to put a water pan under the grill gate, so it would have to go on top next to the food. They also said that water pans are more for temperature control than adding moisture. Another user with a Yoder 640 said that they never used a water pan and saw no difference in the moisture of meats between this method and using a WSM with a water pan.

Therefore, while water pans can be used to prevent flare-ups by helping to control temperature, some users have found them unnecessary, particularly in pellet smokers.

Frequently asked questions