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-   -   water pan ? (http://www.bbq-brethren.com/forum/showthread.php?t=8433)

mes0970 06-09-2004 02:55 PM

water pan ?
 
Guys,

Do you all use the water pan with the Bandera? If you do? Do you use exclusively water, a mix or what?
In the past I have mixed about 2/3 water with 1/3 apple cider vinegar.

parrothead 06-09-2004 03:54 PM

We have a couple of threads that cover that. Somewhere in the archives. We have basically determined that anything that goes in there does not impart flavor to the meat you are cooking, but gives a nice odor to the surrounding area and will make the neighbors come out in droves. The purpose of the waterpan is to both act as a heat sink (helps stabalize against temperature swings), and to add humdity to the smoke chamber.

Some of us have switched over to sand in the pan. This allows the heat sink capabilities, and when covered with foil, minimizes the clean up afterwords.

Find those threads that discuss that and then make your own mind up.

The_Kapn 06-09-2004 04:25 PM

I changed to a 11"X9"X2" cake pan. 3 bucks at the dollar store.
I put mine on the bottom shelf and changing over gave me back a shelf lost to the deep standard pan.
Greg is right on about the usefullness of the water. I throw in a sliced apple and maybe an old orange and some spices we use for nothing else.
Draws neighbors right to my drive and they even bring a brewskie sometimes.
Hope this helps-- and WELCOME to the forum.
We are almost neighbors. :D
TIM

Solidkick 06-09-2004 04:37 PM

Re: water pan ?
 
Quote:

Originally Posted by mes0970
Guys,

Do you all use the water pan with the Bandera? If you do? Do you use exclusively water, a mix or what?
In the past I have mixed about 2/3 water with 1/3 apple cider vinegar.

I've used just water, a mixture of 50-50 water and apple juice, water and cut up apples, water and cut up pears, water and cut up onions.......
Quote:

We have basically determined that anything that goes in there does not impart flavor to the meat you are cooking, but gives a nice odor to the surrounding area and will make the neighbors come out in droves..
And some use sand in the water pan.
Quote:

The purpose of the waterpan is to both act as a heat sink (helps stabalize against temperature swings)
It definitely has been a topic of conversation before. Greg pretty much nailed it, I just added.

kcquer 06-09-2004 04:50 PM

My first several cooks when consistent temps were hard to come by, I would add cold water or ice when I got things too hot. Have also added boiling water when low if temps were down to help get back up to speed a bit quicker too. Doesn't take long to get past this but until you get more comfy with fire control its a nice crutch.

Mark 06-09-2004 05:23 PM

Quote:

Originally Posted by kapndsl
I changed to a 11"X9"X2" cake pan. 3 bucks at the dollar store.
I put mine on the bottom shelf and changing over gave me back a shelf lost to the deep standard pan.
Greg is right on about the usefullness of the water. I throw in a sliced apple and maybe an old orange and some spices we use for nothing else.
Draws neighbors right to my drive and they even bring a brewskie sometimes.
Hope this helps-- and WELCOME to the forum.
We are almost neighbors. :D
TIM

$3 at the dollar store? What's wron with this picture?

The_Kapn 06-09-2004 05:47 PM

Quote:

$3 at the dollar store? What's wron with this picture?
Guess it used to be just one dollar-now it is "wron" to call it just a dollar store :lol:
TIM

BigAl 06-09-2004 05:54 PM

The Bandera designers call it a water pan for a reason.

If you should use sand, they would have called it a sand pan.

Try adding "bolling sand" into the pan to help get the chamber up to temp quickly on a cold day.

BBQchef33 06-09-2004 06:25 PM

Water only here. And throw in a nything in the refrigerator that is a border line science project. Old friut., herbs, veggies... if it grows from the ground, it can go in. Rosemary in the waterpan is great if your doing lamb.. yard smells incredible...


go ahead dflittle... bury the waterpan next to the lamb when im done. :)

willkat98 06-09-2004 07:14 PM

Quote:

Originally Posted by parrothead
We have a couple of threads that cover that. Somewhere in the archives. We have basically determined that anything that goes in there does not impart flavor to the meat you are cooking, but gives a nice odor to the surrounding area and will make the neighbors come out in droves.

Greg

You forgot the Dog **** Mod

Not only is the flavor of Dog **** imparted on the meat, when you fill the pan with dog turds, it also smells like burning dog ****, so the nice odor you speak of is also negated.

mook 06-09-2004 11:49 PM

Quote:

Originally Posted by willkat98

Greg

You forgot the Dog **** Mod

Not only is the flavor of Dog **** imparted on the meat, when you fill the pan with dog turds, it also smells like burning dog ****, so the nice odor you speak of is also negated.

Thats farking hilarious!!!! Woke up the OL i was laughing so hard. :lol: :lol: :lol:

brdbbq 06-10-2004 06:36 AM

I use sand and the occasionally kitty turd seems to add something to it as well.

Mark 06-10-2004 06:51 AM

Try a little cayenne and garlic powder dusted on the cat turds.

kcquer 06-10-2004 06:55 AM

I tried chorizo in the water pan once, :shock: don't think it did much for the flavor of the stuff I was smoking, or the chorizo :cry:

Mark 06-10-2004 07:31 AM

This is the definitive thread on water vs sand.

http://www.bandera-brethren.com/inde...asc&highlight=


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