Water pan

What type of ecb do you have? Any pics of it?

Rub, I'd be much less worried about the water not seeming to evaporate than it boiling right out. I'd put your water pan pretty much square in the middle of the smoking pit, maybe a tad left towards the firebox. Since I don't see a water pan on the assembly instructions from Brinkmann on the pit I'm assuming this is just a pan you've added.

The sole purpose of the water pan is pretty much to hold the temps constant by absorbing spikes and releasing heat into the chamber when you need to open it. The steam isn't really what's keeping the meat moist, thats the lovely boiling fat in your meat.

Many have even converted over to sand instead of using water as sand is a very stable heat sink and doesn't need to be refilled.

Good luck to ya.

Real men fill their water pans with high density concrete.

hey.. your mixing apples and oranges here. I thought the smoke N pit was an offset.

If so, the water pan is used to temper down the hotspot next to the firebox, and baffle the heat further out.. Like james and nt said, put it on the grate in the smoke chamber right next to the opening to the firebox.

Have heard of using bricks but not sand.

txschutte said:

Have heard of using bricks but not sand.

Click to expand...

Sand will act as a very good thermal mass which will absord much heat.