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Unread 01-20-2013, 09:04 PM   #6
ssbbqguy
is one Smokin' Farker
 
Join Date: 10-09-07
Location: carthage,mo.
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It depends on the volume of fluid in relationship to cooking area. I always hear these stories about not being able to cook above boiling temps and I will say that's just not true. At least not in my smokers or many others I've cooked on. My average cooking temp is 275 for most things and much higher, 325-350 for chicken and other things. Never had a problem when my water pan is filled with apple juice getting to temp or maintaining. Now I have seen pits with huge water pans that took hours to get to 200 and left so much soot and creosote on the food they wrap in cheesecloth for some reason. Not near enough airflow and the pan is way to big. Not all cookers are the same. Steve.
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