Water pan and baffle

njmike · 07-15-2004, 11:58 AM

Looking at the mod with the baffle and had a question.

I'm assuming that you must use the water pan for the baffle to work correctly, if not the heat and smoke will move up the right side a inch or two father away from the side wall than with out. Am I correct?

If you don't need the water pan, why not make a mini duct and end it in the middle of the smoker?

Thanks

Michael

Bill-Chicago · 07-15-2004, 12:07 PM

You just started a **** storm post.

You always need the water pan (filled with sand or water is another case of preference)

You need that heat sink to ensure you create a base of stable temperatures, without being at the whim of what fuel is burning at that exact moment.

my .02

badger · 07-15-2004, 12:12 PM

Yep. The water pan is a must. Just try keeping the temps under control without it.

BigAl · 07-15-2004, 12:15 PM

Some people put sand in the water pan and water in the cat's sand box....go figure.

You need to use water in the water pan lfor the resason Bill stated. Also did you know that water and water pans were invented in Chicago, IL? Not!

Jorge · 07-15-2004, 12:17 PM

I tried cooking without the water pan once and it got ugly. ruined the better part of a rack of sausage, and some ribs on the rack above that. I learned my lesson.

BBQchef33 · 07-15-2004, 12:20 PM

NB put that waterpan in there for a reason.... and they also called it a WATER pan of a reason... Only time I will run wihout it is when i am finishing off a chicken and want to crispy up the skin a little, i take out the waterpan and move the chicken down a little.

brdbbq · 07-15-2004, 12:36 PM

Quote:

and they also called it a WATER pan of a reason...

To put sand in.

njmike · 07-15-2004, 12:55 PM

So the pan is part of the baffle also. That's what I wanted to know.

parrothead · 07-15-2004, 12:57 PM

Quote:

So the pan is part of the baffle also. That's what I wanted to know.

Yep. Sometimes it takes a while for us to get our point accross, but we do eventually.

njmike · 07-15-2004, 01:01 PM

Quote:

Originally Posted by parrothead

Quote:

So the pan is part of the baffle also. That's what I wanted to know.

Yep. Sometimes it takes a while for us to get our point accross, but we do eventually.

If it was not, then I did not usderstand the baffle design, but now I see the light.

BBQchef33 · 07-15-2004, 01:29 PM

The full waterpan is actually a heatsink. It helps distribute the heat, retain it, keep it even and recover faster from opening the door.

Hankster · 07-15-2004, 04:42 PM

My mods to my American Gourmet which included a diffuser/conductor plate enables me to keep stable temperatures without a water pan actually.

badger · 07-15-2004, 04:44 PM

Quote:

Originally Posted by parrothead

Quote:

So the pan is part of the baffle also. That's what I wanted to know.

Yep. Sometimes it takes a while for us to get our point accross, but we do eventually.

I never knew that! Wait till you find out were I used to put my water pan in the WSM before I had a talk with Phil.

tommykendall · 07-15-2004, 09:24 PM

I thought the pan was a protective helmet to ward off the elements.

BBQchef33 · 07-15-2004, 10:13 PM

Quote:

Originally Posted by Hankster

My mods to my American Gourmet which included a diffuser/conductor plate enables me to keep stable temperatures without a water pan actually.

hankster, being that American gourmet is a horizontal unit.. it doesnt apply here.. the water pans in the vertical units such as bandera, smoke kind dlx and WSM use the are thefre to dampen the effect of the direct heat.

You can benefit from this somewhat in a horizontal chamber by putting an inch of water across the bottom of the chamber. it will help even temps out and help in heat retention and recovery when u open the door.

07-15-2004, 11:58 AM	#1
njmike Is lookin for wood to cook with. Join Date: 07-14-04 Location: Wyckoff, New Jersey	Water pan and baffle Looking at the mod with the baffle and had a question. I'm assuming that you must use the water pan for the baffle to work correctly, if not the heat and smoke will move up the right side a inch or two father away from the side wall than with out. Am I correct? If you don't need the water pan, why not make a mini duct and end it in the middle of the smoker? Thanks Michael

07-15-2004, 12:07 PM	#2
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	You just started a **** storm post. You always need the water pan (filled with sand or water is another case of preference) You need that heat sink to ensure you create a base of stable temperatures, without being at the whim of what fuel is burning at that exact moment. my .02 __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

07-15-2004, 12:12 PM	#3
badger Bash lurker Join Date: 08-11-03 Location: Newark, CA	Yep. The water pan is a must. Just try keeping the temps under control without it. __________________ In order of usage: Weber Performer WSM - no mods. NB Bandera - modded. Unknown Offset Horizontal- Looking for my babies daddy!

07-15-2004, 12:15 PM	#4
BigAl is Blowin Smoke! Join Date: 08-11-03 Location: Castle Rock, CO	Some people put sand in the water pan and water in the cat's sand box....go figure. You need to use water in the water pan lfor the resason Bill stated. Also did you know that water and water pans were invented in Chicago, IL? Not! __________________ 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]

07-15-2004, 12:17 PM	#5
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	I tried cooking without the water pan once and it got ugly. ruined the better part of a rack of sausage, and some ribs on the rack above that. I learned my lesson. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

07-15-2004, 12:20 PM	#6
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	NB put that waterpan in there for a reason.... and they also called it a WATER pan of a reason... Only time I will run wihout it is when i am finishing off a chicken and want to crispy up the skin a little, i take out the waterpan and move the chicken down a little. __________________ 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

07-15-2004, 12:55 PM	#8
njmike Is lookin for wood to cook with. Join Date: 07-14-04 Location: Wyckoff, New Jersey	So the pan is part of the baffle also. That's what I wanted to know.

07-15-2004, 01:29 PM	#11
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	The full waterpan is actually a heatsink. It helps distribute the heat, retain it, keep it even and recover faster from opening the door. __________________ 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

07-15-2004, 04:42 PM	#12
Hankster Got Wood. Join Date: 06-09-04 Location: Houston, TX	My mods to my American Gourmet which included a diffuser/conductor plate enables me to keep stable temperatures without a water pan actually. __________________ Whoa! Hey! Careful man, there's a beverage here!!!

07-15-2004, 09:24 PM	#14
tommykendall Quintessential Chatty Farker Join Date: 08-13-03 Location: Long Beach, CA	I thought the pan was a protective helmet to ward off the elements. __________________ tk PitBitch

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