No, you do not need a water pan to get a smoke ring in an electric smoker. The smoke ring is a pink discoloration that appears on the surface of meat, typically seen in smoked barbecue, and is caused by a chemical reaction between nitrogen dioxide (a component of wood smoke) and the myoglobin in the meat.
The presence or absence of a water pan does not directly affect the formation of the smoke ring. The smoke ring is primarily influenced by the combustion of wood or wood pellets, which release nitrogen dioxide during the smoking process. In an electric smoker, the wood chips or pellets are heated to produce smoke, and that smoke is what imparts the flavor and color, including the smoke ring, to the meat.
The purpose of a water pan in a smoker is mainly to help regulate temperature and maintain moisture levels during the cooking process. It can also create a more humid environment, which some believe can improve the texture of the meat by reducing the risk of it drying out. However, it does not play a significant role in the formation of the smoke ring.
To get a smoke ring in an electric smoker, you need to ensure that you are using the right type of wood chips or pellets, and that they are producing sufficient smoke. Additionally, achieving a smoke ring is more likely when cooking larger cuts of meat, such as brisket or pork shoulder, as they have more myoglobin in their tissues to react with the smoke compounds.
In summary, a water pan is not necessary for getting a smoke ring in an electric smoker. Focus on using the right type of wood chips or pellets, properly preheating the smoker, and selecting suitable cuts of meat to maximize your chances of achieving a desirable smoke ring.