Quote:
Originally Posted by mosesbotbol
Do you use a water pan when smoking? If smoked with a dry pan, roasts get perfect crust never saw an advantage to searing first. My one attempt on a previous rib roast with the water pan, the crust never happened. It takes 4+ hours for the bark to form with a water pan.
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I haven't used a water pan for years... Once I thought about the physics of it... you are using a lot of energy to keep that water steaming and it isn't going above 212 or so. The smokers I use are pretty tight so the environment should be plenty moist.
I just like really thick bark. I eat my steaks charred/rare if that gives you any idea
