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Unread 06-01-2013, 02:28 AM   #2
jmoney7269
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Join Date: 02-07-11
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Looks good! Water pans are a waste if time. They eat up fuel and the added Benifit of extra smoke absorption from a steamy environment is a plus if your trying to go low and slow and get smoke all the way down to the bones. I like a light smoke on my food, definitely not the kind you belch. If I were you, I would cook a spatchcocked chicken over some lump coals that have ashed over and the fire has died down. Remove the water pan and let the flavor town begin. I got my arse kicked by a buy at 2 cook offs in a row a few years ago in chicken that cooked one one of those things without the water pan. He didn't even use a thermometer.
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