View Single Post
Old 03-25-2013, 05:34 PM   #9
CharredApron
Babbling Farker

 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Default

Quote:
Originally Posted by Ron_L View Post
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
__________________
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
CharredApron is offline   Reply With Quote