עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 01-20-2013, 10:09 AM   #1
pbrausey
Found some matches.
 
Join Date: 12-31-12
Location: Yankton, SD
Downloads: 0
Uploads: 0
Default Water Pan Thought

Anyone ever thought about incorporating a drip system to constantly keep water or whatever contents in the water pan during a smoke so you don't have to open up the smoker? It wouldn't be tough to incorporate into it just would need to keep a steady drip to keep contents in the pan. Any comments?
pbrausey is offline   Reply With Quote


Unread 01-20-2013, 10:14 AM   #2
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Water in a waterPan It's going to be ok eventually you will wake to the fact that a Clay saucer or filling that pan with Cat litter is the way to go.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Unread 01-20-2013, 10:39 AM   #3
Southstar Jeff
Full Fledged Farker
 
Join Date: 04-01-12
Location: Marietta, GA
Downloads: 0
Uploads: 0
Default

There are cookers that have auto fill water pans. Myron Mixon's comes to mind.
__________________
Stump's Prince
LBGE
SBGE
SS Performer
Jumbo Joe
Smokey Joe Silver
Stoker wifi
Stealthy super fast grey thermapen
Vacmaster vp112
Southstar Jeff is offline   Reply With Quote


Unread 01-20-2013, 11:51 AM   #4
ssbbqguy
is one Smokin' Farker
 
Join Date: 10-09-07
Location: carthage,mo.
Downloads: 0
Uploads: 0
Default

One of the coolest designs, other than mine, was from an Austrian bbq site and the builder's craftsmanship was amazing. One thing incorporated in his was a reservoir mounted on a pole outside and control via hand valve. When the fill tube went through side of barrel, there was a sightglass for seeing the pan's fluid level! The brackets and attention to decal rivaled some of my friends that do indycar/aircraft fabrication work. Lots of hand hammered brackets and rivets. Beyond beautiful. On my smokers I size the pan to service in around two hour intervals. Then it takes only seconds, plus it's usually time to wrap, glaze or pull something at those times. Outside reservoirs can be problematic due to tempertaure of the fluid being added. That's why if I want to cool things down, put cooler fluid in pan and so on.Hotter fluid being added will take less time to get back to cooking temps. Steve.
ssbbqguy is offline   Reply With Quote


Unread 01-20-2013, 08:35 PM   #5
HankB
is One Chatty Farker
 
Join Date: 01-16-12
Location: Winfield, IL
Downloads: 0
Uploads: 0
Default

IMO the water is there to help control temperature. If you are boiling the water out of the pan, your temperature is too high. If you want to cook higher than about 225 or 250, then just foil the pan and let 'er rip.
__________________
Weber Crazy
HankB is offline   Reply With Quote


Unread 01-20-2013, 09:04 PM   #6
ssbbqguy
is one Smokin' Farker
 
Join Date: 10-09-07
Location: carthage,mo.
Downloads: 0
Uploads: 0
Default

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.
ssbbqguy is offline   Reply With Quote


Unread 01-20-2013, 10:05 PM   #7
AustinKnight
is One Chatty Farker

 
Join Date: 08-23-10
Location: Austin Texas
Downloads: 0
Uploads: 0
Default

I've seen folks use a 5gal water jug turned upside down with some kinda drip system on a offset before it looked crazy, I don't know what he called it I'll take a picture of it this year when I see him in comp next month.

Sent from my SGH-T999
__________________
|HOOK'EM UDS|MINI UDS|22.5 WEBER PERF|B&B|OAK & PECAN|DIGIQ|TW8060|THERMAPEN ORANGE|Char-Griller Akorn|Thin Blue Smokery|
AustinKnight is offline   Reply With Quote


Unread 01-20-2013, 10:52 PM   #8
Ole Man Dan
is one Smokin' Farker
 
Join Date: 07-24-11
Location: Gadsden, Alabama
Downloads: 0
Uploads: 0
Default

In my Off Set... I use a 5"X9" stainless steel steam table pan.
I add applejuice and water once midway in a long smoke. Short smokes I don't refill... Needless to say I don't fill my pan full...

I don't use water in my UDS.
The UDS maintains a WET environment without adding water.
Ole Man Dan is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:01 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.