Getting dry meat with the YS640

[trancton]

I used to have a WSM for smoking meat. I have now replaced it with a Yoder Smoker 640, but what I am now noticing, is that the meat seems to be much drier than with the WSM. My guess is that this is because with the WSM I used to always have water in the water pan, and with the YS640, there is no water pan. Have anyone else experienced this with the YS640 (dry meat)? Also, anyone have any experience with putting a water pan in the bottom of the YS640?

Thanks,

Ricky

 

[jtrainor56]

Ricky, could you be more specific. Are all meats dry? What temp are you smoking at and at what temp are you smoking to?

I've only had my YS640 since March and prior to that I smoked on a Weber Genesis using a smoke box. I have never used a water pan but I have seen photos of others that put the pan on the deflector plate, under the grates.

I don't usually have a problem with dry meat except once when I decided to marinate a 7lb brisket instead of injecting. Most bigger cuts I inject or in the case of turkey or chicken I brine. No matter what I smoke, when I pull it from the smoker it is always wrapped in foil, then wrapped in towels and put in a cooler to rest. Ribs I try to let them rest for an hour but pork butts and brisket at least 2 hours but I prefer up to 4 if I have the time.

Joe