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Unread 08-12-2011, 07:12 PM   #1
garbledwords
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Default question on first smoke

Basically new to smoking. Planning on smoking my first brisket next weekend and have a question about the use of a water pan and charcoal separator.

I have 22.5 OTG and I have a set of the Weber Char-Basket Charcoal Fuel Holders http://store.weber.com/Items/Accesso....aspx?pid=1286.

Would these work ok? I am also planning on putting a water pan under the brisket(s).

For lighting the charcoal I am planning on loading the holders up and lit about 20 briquets in a chimney and put half on each holder. How long do you think this will last.

I am thinking of putting the water pan under the briskets to act as both a water source and a drip pan. One of my concerns is the water pan running out of water quickly. Do I even need water?

And when should I add the meat? Up front when I light the charcoal or wait until it OTG comes up to temp?
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Unread 08-12-2011, 07:23 PM   #2
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Put the lit bricks on top of a basket of unlit bricks and keep an eye on your temperature...
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Unread 08-12-2011, 07:36 PM   #3
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Don't put the brisket in until the OTG is up to temp. Water can be used to absorb some of the heat and help regulate the temperature, many people just use a drip pan to catch the fat and juices. The water will not add moisture to your meat, but the high humidity will prevent some of the meat's moisture from evaporating.
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Unread 08-12-2011, 08:24 PM   #4
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I'd go with less lit briquets than twenty if I were you. You may want to use a sharpie and make marks on your one touch cleaning system indicating how far open your intake vent is. That will aid in temp control.
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Unread 08-15-2011, 08:32 AM   #5
garbledwords
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thanks for the input.
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