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Unread 03-23-2014, 06:09 PM   #26
revkab
On the road to being a farker

 
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Wow!!! Lots of good thoughts, but the prevailing thinking seems to say that it is a waste of effort to utilize a water pan. I have no problem regulating the temp in either of my offsets, so that's not a consideration. I had wondered if the added moisture content in the pit area would slow the water loss rate in the meat, but most here didn't seem to think there would be a difference. I also noticed several who considered that using a water pan could cause a longer warm up period (makes sense), and thereby wasting fuel (those logs ARE a pain to cut and split). And since I really don't seem to have a problem with dry meat, I guess this is a moot point.

Therefore, unless I want greasy, smoky-flavored martinis, I guess I'll skip the water pan.
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That Smokin' Preacher. Ribs and Hot Peppers
  • WKG (Weber Kettle Grill)
  • Brinkman heavy duty offset (1/4" x 16" dia. x 30")
  • Custom built 72" x 40" Offset logburner
  • and one itty bitty gasser
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