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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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Old 06-05-2014, 12:22 PM   #1
Full Fledged Farker
Join Date: 04-17-14
Location: Melbourne, Florida
Default 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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Old 06-05-2014, 02:58 PM   #2
Knows what a fatty is.
Join Date: 10-05-12
Location: Mt. Pleasant, SC

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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Old 06-05-2014, 03:03 PM   #3
Full Fledged Farker
Join Date: 01-13-10
Location: Charlotte, NC

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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