Tricky
is one Smokin' Farker
- Joined
- Dec 6, 2010
- Location
- Ventura...
Trying my first hot-and-fast brisket today. I have a flimsy pizza pan diffuser over my charcoal basket, but have wanted to add a water pan in line above the coal basket and below the meat. Since I haven't gotten around to doing that yet, what about the side-by-side method:
Seems like its really helping to keep things moist inside the UDS (although I spilled a little into the charcoal when I put it into the drum). But I had enough coal burning, and she's holding steady around 340 - hope things work out.
Thoughts on this kind of water pan setup? Pros and cons?
Seems like its really helping to keep things moist inside the UDS (although I spilled a little into the charcoal when I put it into the drum). But I had enough coal burning, and she's holding steady around 340 - hope things work out.
Thoughts on this kind of water pan setup? Pros and cons?