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-   -   Water Pan for all you eggers and komado people like me. (http://www.bbq-brethren.com/forum/showthread.php?t=157042)

CharredApron 03-25-2013 03:48 PM

Water Pan for all you eggers and komado people like me.
 
I took a 16 inch aluminum pizza pan, light weight not a cooking tray, and crimped the edges with my pipe crimpers and it fits the top of my diverter stone perfect. I have used this one now for weeks and it hold water for smoking like a champ.
http://i1308.photobucket.com/albums/...ps47ee6bae.jpg

KingofTheCoals 03-25-2013 04:15 PM

Nice... I use the Costco foil pans, easy cleanup. My hands would be cramping up if I tackled a pizza pan like you did.

deepsouth 03-25-2013 04:17 PM

since i have never used a water pan in my egg, what is the purpose of it?

thanks in advance.

Dirtbuddy 03-25-2013 04:17 PM

I don't see the need for water in a Kamado, but do use a foiled pizza pan to catch drippings.

KingofTheCoals 03-25-2013 04:24 PM

A water pan stabilizes temperature fluctuations acting like a heat sink, catches drippings, and provides a moist environment for my meat. I believe moisture in meat is closely related to the amount of fat rendered. That being said, I have used a pizza pan and my trusty Costco foil pan with water, and both turned out great Que. I like the foil water pan because the drippings don't burn. Can't go wrong really. Love Kamado kooking.

CharredApron 03-25-2013 04:41 PM

Quote:

Originally Posted by KingofTheCoals (Post 2422658)
A water pan stabilizes temperature fluctuations acting like a heat sink, catches drippings, and provides a moist environment for my meat. I believe moisture in meat is closely related to the amount of fat rendered. That being said, I have used a pizza pan and my trusty Costco foil pan with water, and both turned out great Que. I like the foil water pan because the drippings don't burn. Can't go wrong really. Love Kamado kooking.

I agree the water pan makes for a more even heat. The height of this pan works for me better than the foil pans for low and slow smoking, Just sayin......Thanks for lookin!

deepsouth 03-25-2013 04:43 PM

thanks for the info. i may try a water pan next time.

Ron_L 03-25-2013 05:24 PM

The ceramic mass of the BGE does a great job of stabilizing temps so I've never seen the need to use a water pan. More mess to clean up.

But, that would make a nice drip pan to sit on top of the plate setter of on the lower grate of a two grate setup.

CharredApron 03-25-2013 05:34 PM

Quote:

Originally Posted by Ron_L (Post 2422757)
The ceramic mass of the BGE does a great job of stabilizing temps so I've never seen the need to use a water pan. More mess to clean up.

But, that would make a nice drip pan to sit on top of the plate setter of on the lower grate of a two grate setup.

Being relatively new to this type cooker, I have always used it for keeping the temps even. My vision Kamado is very good at heat retention, but I feel that the water radiates a more even heat across the grill. As the fuel below burns off in different spots the water pan absorbs the heat and evenly distributes it across the cook area. IMHO

tish 03-25-2013 06:18 PM

I use a pan under the meat to catch the drippings, and I may add a little liquid to it just so the drippings don't burn. Never seemed to need a pan of water to stabilize temps in the Keg.

fingerlickin' 03-25-2013 06:28 PM

I like the looks of that. I've never used a water pan in my egg but there are times when I'm going hot an fast that I think it would be a good idea. I know R2Egg2Q uses one in his egg and he might make the best looking brisket I've seen on this site. I've been tempted to try it ever since asking him about it.

I mean seriously, look at this baby.

http://i1005.photobucket.com/albums/...Q/IMG_3605.jpg

Ron_L 03-25-2013 07:03 PM

Quote:

Originally Posted by Hometruckin (Post 2422780)
Being relatively new to this type cooker, I have always used it for keeping the temps even. My vision Kamado is very good at heat retention, but I feel that the water radiates a more even heat across the grill. As the fuel below burns off in different spots the water pan absorbs the heat and evenly distributes it across the cook area. IMHO

Makes sense. Maybe that's a difference between the Vision and the Egg. I've never even seen a Vision let alone cooked on one :-D

CharredApron 03-25-2013 07:23 PM

Quote:

Originally Posted by Ron_L (Post 2422949)
Makes sense. Maybe that's a difference between the Vision and the Egg. I've never even seen a Vision let alone cooked on one :-D

Well here you go. Your first look at a Vision Kamado Pro series III
http://i1308.photobucket.com/albums/...ps4008fb58.jpg


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