water pan ?

mes0970 · 06-09-2004, 02:55 PM

Guys,

Do you all use the water pan with the Bandera? If you do? Do you use exclusively water, a mix or what?
In the past I have mixed about 2/3 water with 1/3 apple cider vinegar.

parrothead · 06-09-2004, 03:54 PM

We have a couple of threads that cover that. Somewhere in the archives. We have basically determined that anything that goes in there does not impart flavor to the meat you are cooking, but gives a nice odor to the surrounding area and will make the neighbors come out in droves. The purpose of the waterpan is to both act as a heat sink (helps stabalize against temperature swings), and to add humdity to the smoke chamber.

Some of us have switched over to sand in the pan. This allows the heat sink capabilities, and when covered with foil, minimizes the clean up afterwords.

Find those threads that discuss that and then make your own mind up.

The_Kapn · 06-09-2004, 04:25 PM

I changed to a 11"X9"X2" cake pan. 3 bucks at the dollar store.
I put mine on the bottom shelf and changing over gave me back a shelf lost to the deep standard pan.
Greg is right on about the usefullness of the water. I throw in a sliced apple and maybe an old orange and some spices we use for nothing else.
Draws neighbors right to my drive and they even bring a brewskie sometimes.
Hope this helps-- and WELCOME to the forum.
We are almost neighbors. :D
TIM

Solidkick · 06-09-2004, 04:37 PM

Quote:

Originally Posted by mes0970

Guys,

Do you all use the water pan with the Bandera? If you do? Do you use exclusively water, a mix or what?
In the past I have mixed about 2/3 water with 1/3 apple cider vinegar.

I've used just water, a mixture of 50-50 water and apple juice, water and cut up apples, water and cut up pears, water and cut up onions.......

Quote:

We have basically determined that anything that goes in there does not impart flavor to the meat you are cooking, but gives a nice odor to the surrounding area and will make the neighbors come out in droves..

And some use sand in the water pan.

Quote:

The purpose of the waterpan is to both act as a heat sink (helps stabalize against temperature swings)

It definitely has been a topic of conversation before. Greg pretty much nailed it, I just added.

kcquer · 06-09-2004, 04:50 PM

My first several cooks when consistent temps were hard to come by, I would add cold water or ice when I got things too hot. Have also added boiling water when low if temps were down to help get back up to speed a bit quicker too. Doesn't take long to get past this but until you get more comfy with fire control its a nice crutch.

Mark · 06-09-2004, 05:23 PM

Quote:

Originally Posted by kapndsl

I changed to a 11"X9"X2" cake pan. 3 bucks at the dollar store.
I put mine on the bottom shelf and changing over gave me back a shelf lost to the deep standard pan.
Greg is right on about the usefullness of the water. I throw in a sliced apple and maybe an old orange and some spices we use for nothing else.
Draws neighbors right to my drive and they even bring a brewskie sometimes.
Hope this helps-- and WELCOME to the forum.
We are almost neighbors. :D
TIM

$3 at the dollar store? What's wron with this picture?

The_Kapn · 06-09-2004, 05:47 PM

Quote:

$3 at the dollar store? What's wron with this picture?

Guess it used to be just one dollar-now it is "wron" to call it just a dollar store

TIM

BigAl · 06-09-2004, 05:54 PM

The Bandera designers call it a water pan for a reason.

If you should use sand, they would have called it a sand pan.

Try adding "bolling sand" into the pan to help get the chamber up to temp quickly on a cold day.

BBQchef33 · 06-09-2004, 06:25 PM

Water only here. And throw in a nything in the refrigerator that is a border line science project. Old friut., herbs, veggies... if it grows from the ground, it can go in. Rosemary in the waterpan is great if your doing lamb.. yard smells incredible...

go ahead dflittle... bury the waterpan next to the lamb when im done. :)

Bill-Chicago · 06-09-2004, 07:14 PM

Quote:

Originally Posted by parrothead

We have a couple of threads that cover that. Somewhere in the archives. We have basically determined that anything that goes in there does not impart flavor to the meat you are cooking, but gives a nice odor to the surrounding area and will make the neighbors come out in droves.

Greg

You forgot the Dog **** Mod

Not only is the flavor of Dog **** imparted on the meat, when you fill the pan with dog turds, it also smells like burning dog ****, so the nice odor you speak of is also negated.

mook · 06-09-2004, 11:49 PM

Quote:

Originally Posted by willkat98

Greg

You forgot the Dog **** Mod

Not only is the flavor of Dog **** imparted on the meat, when you fill the pan with dog turds, it also smells like burning dog ****, so the nice odor you speak of is also negated.

Thats farking hilarious!!!! Woke up the OL i was laughing so hard.

brdbbq · 06-10-2004, 06:36 AM

I use sand and the occasionally kitty turd seems to add something to it as well.

Mark · 06-10-2004, 06:51 AM

Try a little cayenne and garlic powder dusted on the cat turds.

kcquer · 06-10-2004, 06:55 AM

I tried chorizo in the water pan once,

don't think it did much for the flavor of the stuff I was smoking, or the chorizo

Mark · 06-10-2004, 07:31 AM

This is the definitive thread on water vs sand.

http://www.bandera-brethren.com/inde...asc&highlight=

06-09-2004, 02:55 PM	#1
mes0970 Is lookin for wood to cook with. Join Date: 05-31-04 Location: Birmingham	water pan ? Guys, Do you all use the water pan with the Bandera? If you do? Do you use exclusively water, a mix or what? In the past I have mixed about 2/3 water with 1/3 apple cider vinegar.

06-09-2004, 03:54 PM	#2
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL	We have a couple of threads that cover that. Somewhere in the archives. We have basically determined that anything that goes in there does not impart flavor to the meat you are cooking, but gives a nice odor to the surrounding area and will make the neighbors come out in droves. The purpose of the waterpan is to both act as a heat sink (helps stabalize against temperature swings), and to add humdity to the smoke chamber. Some of us have switched over to sand in the pan. This allows the heat sink capabilities, and when covered with foil, minimizes the clean up afterwords. Find those threads that discuss that and then make your own mind up. __________________ Greg American Picker Blog

06-09-2004, 04:25 PM	#3
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	I changed to a 11"X9"X2" cake pan. 3 bucks at the dollar store. I put mine on the bottom shelf and changing over gave me back a shelf lost to the deep standard pan. Greg is right on about the usefullness of the water. I throw in a sliced apple and maybe an old orange and some spices we use for nothing else. Draws neighbors right to my drive and they even bring a brewskie sometimes. Hope this helps-- and WELCOME to the forum. We are almost neighbors. :D TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

06-09-2004, 04:50 PM	#5
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue	My first several cooks when consistent temps were hard to come by, I would add cold water or ice when I got things too hot. Have also added boiling water when low if temps were down to help get back up to speed a bit quicker too. Doesn't take long to get past this but until you get more comfy with fire control its a nice crutch. __________________ Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh

06-09-2004, 05:54 PM	#8
BigAl is Blowin Smoke! Join Date: 08-11-03 Location: Castle Rock, CO	The Bandera designers call it a water pan for a reason. If you should use sand, they would have called it a sand pan. Try adding "bolling sand" into the pan to help get the chamber up to temp quickly on a cold day. __________________ Big Al Castle Rock, CO :confused::idea: Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.:clap: [URL="http://www.AllenWilmer.com"] [/URL]

06-09-2004, 06:25 PM	#9
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	Water only here. And throw in a nything in the refrigerator that is a border line science project. Old friut., herbs, veggies... if it grows from the ground, it can go in. Rosemary in the waterpan is great if your doing lamb.. yard smells incredible... go ahead dflittle... bury the waterpan next to the lamb when im done. :) __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

06-10-2004, 06:36 AM	#12
brdbbq Quintessential Chatty Farker Join Date: 12-05-03 Location: Mt Carmel IL	I use sand and the occasionally kitty turd seems to add something to it as well. __________________ Former Texan Former New Englander Former Husband :-)

06-10-2004, 06:51 AM	#13
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	Try a little cayenne and garlic powder dusted on the cat turds. __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

06-10-2004, 06:55 AM	#14
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue	I tried chorizo in the water pan once, don't think it did much for the flavor of the stuff I was smoking, or the chorizo __________________ Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh

06-10-2004, 07:31 AM	#15
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	This is the definitive thread on water vs sand. http://www.bandera-brethren.com/inde...asc&highlight= __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

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