Water pan

[Roamingbirdbbq]

Any use a water pan? Was there any dramatic results good or bad? Temperature issues? I was thinking of setting a aluminum full pan on the transfer tube and see what happens, just curious.


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[Squiggle]

Ok, so I guess you're talking GF? If so then there's no need, in my experience they only act as a heat sink & suck heat away to heat up the water & then when you fill it back up it happens again. If its moisture you're worried about, then just wrap the meat for the last hour or three(depending on the meat) & that helps keep juices in. Also, any fat dripping onto the TT will sizzle & put flavour & moisture back into the cook.

[behind bars bbq]

Ok, so I guess you're talking GF? If so then there's no need, in my experience they only act as a heat sink & suck heat away to heat up the water & then when you fill it back up it happens again. If its moisture you're worried about, then just wrap the meat for the last hour or three(depending on the meat) & that helps keep juices in. Also, any fat dripping onto the TT will sizzle & put flavour & moisture back into the cook.

[Roamingbirdbbq]

No moisture issues. really just curious if there are any result differences. Thanks.


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[Squiggle]

Nope, none! If anything I would say I was getting better, & more consistent, results from not using one.

[Rodcrafter]

I don't use one anymore on any thing. I agree with Meathead on this point there's no moisture getting in the meat once it feels the heat it contracts. The spritzer is only getting on the surface to keep from drying out the outside. So moisture in my smoker only caused rust in places that didn't get wet with fat.


Making memories!

[Squiggle]

Meathead?!

I just realised you weren't talking about me, lol

[Rodcrafter]

You are something else as my grandfather used to say Squiggle. But I have to say that is a good thing.


Making memories!