Humphrey's Drop-In Pan

[West River BBQ]

Anybody have any problems with using a Humphrey's water pan as a drop-in versus suspended? I'm just wondering if it'll hold up to the heat very well.

[pjtexas1]

If it's a standard size pan it would be cheap to replace. The question is will you be using water? If so, are you willing to give up cook chamber space?

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[pharp]

Originally Posted by West River BBQ

Anybody have any problems with using a Humphrey's water pan as a drop-in versus suspended? I'm just wondering if it'll hold up to the heat very well.

I cook hot with firebrick in the pan and it has lasted well. As mentioned above you can get a two pack at Sam's for $20 if you had to replace.

[West River BBQ]

So far I've been cooking with water in the pan and would like to keep doing that. If I go to the drop-in version, I get more room in the chamber.

I think that the cost of replacement pans gives me direction: Try it and find out.

Thanks guys.

[pharp]

Originally Posted by West River BBQ

So far I've been cooking with water in the pan and would like to keep doing that. If I go to the drop-in version, I get more room in the chamber.

I think that the cost of replacement pans gives me direction: Try it and find out.

Thanks guys.

What model are you considering?

[ebijack]

If you like to use water. The slide out is much easier to get a 3/4 full pan of water out of the cooker. But you loose cooking space.
Drop in, you loose space in the coal box area. Which is small to begin with.

[IamMadMan]

I have the drop-in water pan fo 9 years now in The Down East Beast.


I use it at least 3 times a week in the summer and at least 1 once a week in the winter. I've cleaned the bottom of the pan a few times just to check for the integrity of the pan and have never found any issues. The original pan remains in use after the 9th year of ownership.

[SeanBBQ]

Had the drop in on my Humphrey's Pint. Went that way to keep the large cook chamber. Never had an issue with the water pan deflecting or warping or anything. Started using it with water but as ebijack mentions, not so easy changing that cruddy water or refilling during a long cook so I switched to firebrick in the pan. Still never an issue.

[pharp]

Originally Posted by ebijack

If you like to use water. The slide out is much easier to get a 3/4 full pan of water out of the cooker. But you loose cooking space.
Drop in, you loose space in the coal box area. Which is small to begin with.

Why would you need more space in the coal box?

[ebijack]

Originally Posted by pharp

Why would you need more space in the coal box?

So you would be able to smoke longer than 8-10 hrs max on one load of coal/wood.

[pharp]

I have had a much different experience with burn times I guess.

[West River BBQ]

I have the Pint and would basically gain the use of another shelf by switching to a drop-in pan method. AT comps I will use this smoker for everything but chicken: One brisket, two shoulders, three to four plates of ribs. So, four racks with some extra space for the bigger meats. Changing the dirty water out is something to be considered; not so much about filling the pan.

Do you lose something from an an absence of moisture by not having water? That is, using fire bricks instead of water?

Good to hear that the pans have lasted a long time with some people.

[SeanBBQ]

It made me happier when I started using bricks. I foiled the bricks, placed in the pan and would foil over the pan. Clean up was simple after that, just remove the foil and add a'new. End result in meat really didnt change and cleanup was easier. Win Win right there. I used the t maze in the firebox and could get upward of 12+ hours depending on temp outside and how often I opened the door but really, if you needed to add more charcoal that is easy. Just slide it out, add more in and it starts to burn the other way same as it started.