Water pan in stick burner?

Twelvegaugepump · 02-21-2013, 07:59 AM

I noticed in the couple of YouTube Franklin videos, he puts a water pan in his stick burner. I know it is a small cooker he is working with, but I wondered if any of you with bigger pits (Lang, Jambo, home built) are adding pans to your cookers? I am working on a home build and was not sure if I should account for a pan or not. Thoughts?

Bludawg · 02-21-2013, 08:05 AM

I don't use one never have if you have it dialed in it isn't necessary. YMMV That being said I'm sure you will here the other side of the debate as well, like fat cap up or down, foil or no foil.

BBQ Bandit · 02-21-2013, 08:21 AM

Large stickburners will collect condensation and sweat the steel without a waterpan.

Andrew · 02-21-2013, 08:28 AM

my personal opinion, i would have water involved when dealing with meat and heat.

i have a water pan myself, but im about to fill a good amount in my smoke chamber

HeSmellsLikeSmoke · 02-21-2013, 09:00 AM

To me, water pans in smokers are a lot like chicken soup for a bad cold cure. Probably don't help but "can't hurt". That being said, I don't use them.

Smokin' D · 02-21-2013, 09:35 AM

I use one in my small COS, Silver Smoker, but as a way to block off the really, really hot spot by the firebox. Helps to even out end to end temps. "Moisture? We don't need no stinkin' moisture!"

I have one of my cookers in for a small modification and asked that they make up a pan for my Lang 48. Time will tell and I'll be happy to report back my findings and impressions.

GrillsGoneWild · 02-21-2013, 09:56 AM

A water pan helps with maintaining temps and not to "moisten" the meat as most people think. The moisture doesn't penetrate the meat, but it will help with the outside of your meat not getting overdone. However, if you are looking for that crisp bark, the water pan is working against you.

DownHomeQue · 02-21-2013, 09:57 AM

used one 1 time.. never used one again... didn't make a big difference the one time i used one..

gtr · 02-21-2013, 09:57 AM

If I'm not loading my pit very full I'll use one, but if it's loaded up good I don't see a need.

j20832 · 02-21-2013, 11:43 AM

Quote:

Originally Posted by gtr

If I'm not loading my pit very full I'll use one, but if it's loaded up good I don't see a need.

+1 on that

Cack · 02-21-2013, 12:43 PM

Quote:

Originally Posted by gtr

If I'm not loading my pit very full I'll use one, but if it's loaded up good I don't see a need.

Thats how I do mine too. If I'm doing 1 butt or a couple of racks ... I'll throw it in there. If I'm doing 4 butts or so ... no need.

oifmarine2003 · 02-21-2013, 12:57 PM

I have one in my homemade vertical gas smoker. The water pan mainly serves to catch the stuff dripping of the meat from landing in the flame and sparking a big fire. Very important on mine since it is a wood smoker. A little extra humidity in the air in there never hurts either. here is a link to my build.
http://www.bbq-brethren.com/forum/sh...d.php?t=152554

NickTheGreat · 02-21-2013, 01:02 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

To me, water pans in smokers are a lot like chicken soup for a bad cold cure. Probably don't help but "can't hurt". That being said, I don't use them.

I think water pans in smokers are a lot like potato chips for a bad cold. Don't help and maybe kinda hurt a little!

fweck · 02-21-2013, 03:59 PM

I use a foil bread pan (so I can toss it) next to the firebox in my Brinkman offset, more as a baffle for the heat than for anything else.

Twelvegaugepump · 02-21-2013, 04:06 PM

Thanks, I think.... The resounding answer is "it depends." I should have figured that in the world of BBQ. Thanks for everyone's opinions.

02-21-2013, 07:59 AM	#1
Twelvegaugepump is one Smokin' Farker Join Date: 08-21-11 Location: Menasha, WI Downloads: 1 Uploads: 0	Water pan in stick burner? I noticed in the couple of YouTube Franklin videos, he puts a water pan in his stick burner. I know it is a small cooker he is working with, but I wondered if any of you with bigger pits (Lang, Jambo, home built) are adding pans to your cookers? I am working on a home build and was not sure if I should account for a pan or not. Thoughts? __________________ KCBS Certified Judge Weber Gasser Weber 18" circa 1965 2 22" Weber Silvers and 1 22" Weber Gold King Pig UDS Tejas Charcoal 2452 Grill, 28" discada Char Griller King Kamado 1 Smokey Joe and 1 Mini WSM Currently building a 22' Portable Kitchen www.bullybbq.com

02-21-2013, 08:05 AM	#2
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	I don't use one never have if you have it dialed in it isn't necessary. YMMV That being said I'm sure you will here the other side of the debate as well, like fat cap up or down, foil or no foil. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC Last edited by Bludawg; 02-21-2013 at 09:14 AM..

02-21-2013, 08:21 AM	#3
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Large stickburners will collect condensation and sweat the steel without a waterpan. __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

02-21-2013, 09:00 AM	#5
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	To me, water pans in smokers are a lot like chicken soup for a bad cold cure. Probably don't help but "can't hurt". That being said, I don't use them. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle Last edited by HeSmellsLikeSmoke; 02-21-2013 at 09:35 AM..

02-21-2013, 09:56 AM	#7
GrillsGoneWild Full Fledged Farker Join Date: 08-30-10 Location: Rockwall, TX Downloads: 0 Uploads: 0	A water pan helps with maintaining temps and not to "moisten" the meat as most people think. The moisture doesn't penetrate the meat, but it will help with the outside of your meat not getting overdone. However, if you are looking for that crisp bark, the water pan is working against you. __________________ Picking it up and throwing it down on a Backyard Bomber MJH....

02-21-2013, 08:28 AM	#4
Andrew On the road to being a farker Join Date: 02-20-13 Location: South of Dallas Downloads: 0 Uploads: 0	my personal opinion, i would have water involved when dealing with meat and heat. i have a water pan myself, but im about to fill a good amount in my smoke chamber

02-21-2013, 09:35 AM	#6
Smokin' D is one Smokin' Farker Join Date: 12-11-07 Location: N. Andover, MA Downloads: 0 Uploads: 0	I use one in my small COS, Silver Smoker, but as a way to block off the really, really hot spot by the firebox. Helps to even out end to end temps. "Moisture? We don't need no stinkin' moisture!" I have one of my cookers in for a small modification and asked that they make up a pan for my Lang 48. Time will tell and I'll be happy to report back my findings and impressions.

02-21-2013, 09:57 AM	#8
DownHomeQue Full Fledged Farker Join Date: 10-11-12 Location: Jonesboro. AR Downloads: 0 Uploads: 0	used one 1 time.. never used one again... didn't make a big difference the one time i used one.. __________________ http://www.bbq-brethren.com/forum/sh...d.php?t=148660 ^^ My Build

02-21-2013, 09:57 AM	#9
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	If I'm not loading my pit very full I'll use one, but if it's loaded up good I don't see a need. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

02-21-2013, 12:57 PM	#12
oifmarine2003 is one Smokin' Farker Join Date: 11-26-12 Location: Grayslake, IL Downloads: 0 Uploads: 0	I have one in my homemade vertical gas smoker. The water pan mainly serves to catch the stuff dripping of the meat from landing in the flame and sparking a big fire. Very important on mine since it is a wood smoker. A little extra humidity in the air in there never hurts either. here is a link to my build. http://www.bbq-brethren.com/forum/sh...d.php?t=152554 __________________ Homemade Wood Vertical Smoker (Yes I said wood and Yes it is safe)

02-21-2013, 03:59 PM	#14
fweck is one Smokin' Farker Join Date: 01-28-09 Location: Stacy, MN Downloads: 0 Uploads: 0	I use a foil bread pan (so I can toss it) next to the firebox in my Brinkman offset, more as a baffle for the heat than for anything else. __________________ Weber 22.5 One Touch Gold w/ Rottiserie. Brinkmann Cimmaron with turkey fryer and log lighter. Stovetop, Camerons Gourmet Mini Smoker. Future UDS Owner (slow build mod) Smokin' Fast, Splashproof, Blue Thermapen Airborne! God Bless our Troops! KCBS CBJ Member of the Zero's Club CLICK HERE to visit the BBQ Brethren Throwdowns

02-21-2013, 04:06 PM	#15
Twelvegaugepump is one Smokin' Farker Join Date: 08-21-11 Location: Menasha, WI Downloads: 1 Uploads: 0	Water pan in stick burner? Thanks, I think.... The resounding answer is "it depends." I should have figured that in the world of BBQ. Thanks for everyone's opinions. __________________ KCBS Certified Judge Weber Gasser Weber 18" circa 1965 2 22" Weber Silvers and 1 22" Weber Gold King Pig UDS Tejas Charcoal 2452 Grill, 28" discada Char Griller King Kamado 1 Smokey Joe and 1 Mini WSM Currently building a 22' Portable Kitchen www.bullybbq.com