W
Wkh
Guest
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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ButtBurner
Babbling Farker
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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.
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.
W
Wkh
Guest
I just thought that steam from the water pan would keep meat moist and catch drippings.
W
Wkh
Guest
I'm looking to build pit out of a 250 gallon propane tank. Trying to figure out best way to get even heat.
martyleach
Quintessential Chatty Farker
So, what are you cooking on??
W
Wkh
Guest
A wood burner indirect heat is what I'm shooting for
W
Wkh
Guest
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
oldbill
is One Chatty Farker
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.
ButtBurner
Babbling Farker
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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
DownHomeQue
is Blowin Smoke!
Tuning plates + no water pan for the win! :clap:
