Water pan

Rub-A-Dub · 08-27-2007, 08:13 PM

Tried the search and could not find this. I ahve an ECB SnP with the firebox on the left. Where do u put the water pan? I tried the firebox but it just boils away and right under the meat and it looks like the water never evaportates. What am I doing wrong?

Single Fin Smoker · 08-27-2007, 10:21 PM

What type of ecb do you have? Any pics of it?

Rub-A-Dub · 08-27-2007, 11:04 PM

It is a Smoke-N-Pit

JamesB · 08-27-2007, 11:21 PM

Back in my Smoke-n-Pit days, I would place a pan of water on the grate, right next to the firebox... Yes it will evaporate, just refill it...

James.

nthole · 08-27-2007, 11:22 PM

Rub, I'd be much less worried about the water not seeming to evaporate than it boiling right out. I'd put your water pan pretty much square in the middle of the smoking pit, maybe a tad left towards the firebox. Since I don't see a water pan on the assembly instructions from Brinkmann on the pit I'm assuming this is just a pan you've added.

The sole purpose of the water pan is pretty much to hold the temps constant by absorbing spikes and releasing heat into the chamber when you need to open it. The steam isn't really what's keeping the meat moist, thats the lovely boiling fat in your meat.

Many have even converted over to sand instead of using water as sand is a very stable heat sink and doesn't need to be refilled.

Good luck to ya.

Rub-A-Dub · 08-27-2007, 11:53 PM

Thank you guys for the info. My try the sand thing to see if it works.

Mark · 08-28-2007, 09:04 AM

Real men fill their water pans with high density concrete.

BBQchef33 · 08-28-2007, 10:36 AM

hey.. your mixing apples and oranges here. I thought the smoke N pit was an offset.

If so, the water pan is used to temper down the hotspot next to the firebox, and baffle the heat further out.. Like james and nt said, put it on the grate in the smoke chamber right next to the opening to the firebox.

Rub-A-Dub · 08-28-2007, 04:12 PM

Ok will do BBQchef33 Vons has 10 lbs of rib for $10 right now going to stock up for pratice for the comp in January.

txschutte · 08-28-2007, 08:27 PM

Have heard of using bricks but not sand.

Sawdustguy · 08-29-2007, 02:29 AM

Quote:

Originally Posted by txschutte

Have heard of using bricks but not sand.

Sand will act as a very good thermal mass which will absord much heat.

08-27-2007, 08:13 PM	#1
Rub-A-Dub Full Fledged Farker Join Date: 08-18-07 Location: seeley, ca Downloads: 0 Uploads: 0	Water pan Tried the search and could not find this. I ahve an ECB SnP with the firebox on the left. Where do u put the water pan? I tried the firebox but it just boils away and right under the meat and it looks like the water never evaportates. What am I doing wrong? __________________ :icon_cool 1 Smoke-N-Pit offset 1 UDS!! 1 Turkey Fryer 1 Homebuilt reverse flow 1 18" Weber

08-27-2007, 10:21 PM	#2
Single Fin Smoker is One Chatty Farker Join Date: 10-11-06 Location: Huntington Beach California Downloads: 0 Uploads: 0	What type of ecb do you have? Any pics of it? __________________ Sidartha translated: Every wish fullfilled Keiki Kai UDS(Norco II) WSM Webber Kettle True stainless kegerator w/cheap 1/2 barrel 10'6 EC single fin 10' Minchington 2-1 set up

08-27-2007, 11:04 PM	#3
Rub-A-Dub Full Fledged Farker Join Date: 08-18-07 Location: seeley, ca Downloads: 0 Uploads: 0	It is a Smoke-N-Pit __________________ :icon_cool 1 Smoke-N-Pit offset 1 UDS!! 1 Turkey Fryer 1 Homebuilt reverse flow 1 18" Weber

08-27-2007, 11:22 PM	#5
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis Downloads: 0 Uploads: 0	Rub, I'd be much less worried about the water not seeming to evaporate than it boiling right out. I'd put your water pan pretty much square in the middle of the smoking pit, maybe a tad left towards the firebox. Since I don't see a water pan on the assembly instructions from Brinkmann on the pit I'm assuming this is just a pan you've added. The sole purpose of the water pan is pretty much to hold the temps constant by absorbing spikes and releasing heat into the chamber when you need to open it. The steam isn't really what's keeping the meat moist, thats the lovely boiling fat in your meat. Many have even converted over to sand instead of using water as sand is a very stable heat sink and doesn't need to be refilled. Good luck to ya. __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.

08-27-2007, 11:53 PM	#6
Rub-A-Dub Full Fledged Farker Join Date: 08-18-07 Location: seeley, ca Downloads: 0 Uploads: 0	Thank you guys for the info. My try the sand thing to see if it works. __________________ :icon_cool 1 Smoke-N-Pit offset 1 UDS!! 1 Turkey Fryer 1 Homebuilt reverse flow 1 18" Weber

08-27-2007, 11:21 PM	#4
JamesB is one Smokin' Farker Join Date: 08-15-05 Location: Irving, Tx Downloads: 0 Uploads: 0	Back in my Smoke-n-Pit days, I would place a pan of water on the grate, right next to the firebox... Yes it will evaporate, just refill it... James.

08-28-2007, 09:04 AM	#7
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO Downloads: 0 Uploads: 0	Real men fill their water pans with high density concrete. __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

08-28-2007, 10:36 AM	#8
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	hey.. your mixing apples and oranges here. I thought the smoke N pit was an offset. If so, the water pan is used to temper down the hotspot next to the firebox, and baffle the heat further out.. Like james and nt said, put it on the grate in the smoke chamber right next to the opening to the firebox. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

08-28-2007, 04:12 PM	#9
Rub-A-Dub Full Fledged Farker Join Date: 08-18-07 Location: seeley, ca Downloads: 0 Uploads: 0	Ok will do BBQchef33 Vons has 10 lbs of rib for $10 right now going to stock up for pratice for the comp in January. __________________ :icon_cool 1 Smoke-N-Pit offset 1 UDS!! 1 Turkey Fryer 1 Homebuilt reverse flow 1 18" Weber

08-28-2007, 08:27 PM	#10
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, NE USA Downloads: 0 Uploads: 0	Have heard of using bricks but not sand. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. I'm such a ZERO. Team Whosoever Q If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.

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