Hey BBQ Family — Episode 104 is live, and this one belongs to YOU. 🙌 This episode was born right here in this community. A Society member asked whether a water pan actually makes a difference — I thought it was a great question so I decided to build a whole episode around it. That's what this community is for. Here's what we will cover: 🔥 The science of what water pans actually do (and don't do) 🚫 When to skip the water pan — Kamados, pellet grills, drums 🍺 Why you should drink your beer instead of putting it in the pan 🔬 The smoke ring connection — moisture plays a bigger role than most people think 🎙️ My personal approach across all my cookers 👉 Watch here: https://youtube.com/live/tep4uVujmKI Now I want to hear from you — water pan or no water pan on your setup? Drop it in the comments below. And if you have a question you want me to tackle on a future episode, post it here. The next topic might come from you.

What is the best way to gauge how much smoke the meat is acquiring? How can you tell if it has too much? Does the amount needed vary by protein?