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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-12-2013, 05:14 PM   #1
Wkh
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Default Tuning plates and water pans

Has anyone tried tuning plates in their pits with a water pan above them? If so I would like to know the results. I have been thinking about trying it.
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Unread 06-12-2013, 05:24 PM   #2
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I have both

works well for me

not really sure the water pan does much

but I think its pretty in there and it makes me feel good.
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Unread 06-12-2013, 10:22 PM   #3
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I just thought that steam from the water pan would keep meat moist and catch drippings.
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Unread 06-12-2013, 10:24 PM   #4
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I'm looking to build pit out of a 250 gallon propane tank. Trying to figure out best way to get even heat.
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Unread 06-12-2013, 10:25 PM   #5
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So, what are you cooking on??
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Unread 06-12-2013, 10:32 PM   #6
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A wood burner indirect heat is what I'm shooting for
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Unread 06-12-2013, 10:35 PM   #7
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My cuz tried a reverse flow idea in his and he got very uneven heat 80 degree difference from end to end trying to avoid the same problem
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Unread 06-12-2013, 11:29 PM   #8
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Quote:
Originally Posted by Wkh View Post
I'm looking to build pit out of a 250 gallon propane tank. Trying to figure out best way to get even heat.
I know that there are a lot of very happy Lang and Meadow Creek owners out there but I would prefer tuning plates to the reverse flow setup because I like the idea of being able to set my pit up to have a cooler spot or a hotter spot wherever I want while at the same time being able to even the temp. out across the cooking chamber. It's really about versatility and options for me.
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Unread 06-13-2013, 06:12 AM   #9
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Quote:
Originally Posted by Wkh View Post
I just thought that steam from the water pan would keep meat moist and catch drippings.
I dont put the water pan under the meat. I dont like the messy greasy water cleanup that causes.

I just put the water pan (if I use one) on the cooking grate directly above the baffle.

Other than helping to temper the temp swings some, I dont see that it does anything to the meat.

As far as catching the drippings, I have an empty foil pan under the meat with foil on it, I just remove the foil for easy cleanup after the cook, and this doesnt get the smoker messy.

If I want the drippings, I will just get them from the foiled pan

just the way I do it
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Unread 06-13-2013, 08:07 AM   #10
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Tuning plates + no water pan for the win!
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