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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-05-2014, 12:22 PM
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#1 |
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Full Fledged Farker
Join Date: 04-17-14
Location: Melbourne, Florida
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Water Pan for horiz. offset
Do you use one? If you do where do you place it and how much water?
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06-05-2014, 02:58 PM
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#2 |
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Knows what a fatty is.
Join Date: 10-05-12
Location: Mt. Pleasant, SC
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I use a water pan, but I cook on a reverse flow smoker. I put the water pans under the cooking track and let the meat drip into them. This aides with cleanup. I use the large aluminum chafing dishes and fill them up all the way. I add water as I cook if it looks like one my boil all the way out.
Not sure that you could do it this way in an offset smoker.
__________________
110 gal reverse flow propane tank tow behind |
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06-05-2014, 03:03 PM
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#3 |
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Full Fledged Farker
Join Date: 01-13-10
Location: Charlotte, NC
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I have a home made off set and use a water pan. I have a flat spot for it to set where the firebox joins the smoke chamber, just before the deflector plate. I use a deep 1/4 stainless restaurant pan that holds about two gallons of water. After a cook the water is dark colored and probably less than a quart is left. I have never run it dry even after 14 hour cooks.
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