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Unread 07-15-2004, 11:58 AM   #1
njmike
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Default Water pan and baffle

Looking at the mod with the baffle and had a question.

I'm assuming that you must use the water pan for the baffle to work correctly, if not the heat and smoke will move up the right side a inch or two father away from the side wall than with out. Am I correct?

If you don't need the water pan, why not make a mini duct and end it in the middle of the smoker?

Thanks

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Unread 07-15-2004, 12:07 PM   #2
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You just started a **** storm post.

You always need the water pan (filled with sand or water is another case of preference)

You need that heat sink to ensure you create a base of stable temperatures, without being at the whim of what fuel is burning at that exact moment.

my .02
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Unread 07-15-2004, 12:12 PM   #3
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Yep. The water pan is a must. Just try keeping the temps under control without it.
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Unread 07-15-2004, 12:15 PM   #4
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Some people put sand in the water pan and water in the cat's sand box....go figure.

You need to use water in the water pan lfor the resason Bill stated. Also did you know that water and water pans were invented in Chicago, IL? Not!
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Unread 07-15-2004, 12:17 PM   #5
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I tried cooking without the water pan once and it got ugly. ruined the better part of a rack of sausage, and some ribs on the rack above that. I learned my lesson.
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Unread 07-15-2004, 12:20 PM   #6
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NB put that waterpan in there for a reason.... and they also called it a WATER pan of a reason... Only time I will run wihout it is when i am finishing off a chicken and want to crispy up the skin a little, i take out the waterpan and move the chicken down a little.
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Unread 07-15-2004, 12:36 PM   #7
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Quote:
and they also called it a WATER pan of a reason...
To put sand in.
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Unread 07-15-2004, 12:55 PM   #8
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So the pan is part of the baffle also. That's what I wanted to know.
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Unread 07-15-2004, 12:57 PM   #9
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Quote:
So the pan is part of the baffle also. That's what I wanted to know.
Yep. Sometimes it takes a while for us to get our point accross, but we do eventually.
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Unread 07-15-2004, 01:01 PM   #10
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Quote:
Originally Posted by parrothead
Quote:
So the pan is part of the baffle also. That's what I wanted to know.
Yep. Sometimes it takes a while for us to get our point accross, but we do eventually.
If it was not, then I did not usderstand the baffle design, but now I see the light.
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Unread 07-15-2004, 01:29 PM   #11
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The full waterpan is actually a heatsink. It helps distribute the heat, retain it, keep it even and recover faster from opening the door.
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Unread 07-15-2004, 04:42 PM   #12
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My mods to my American Gourmet which included a diffuser/conductor plate enables me to keep stable temperatures without a water pan actually.
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Unread 07-15-2004, 04:44 PM   #13
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Quote:
Originally Posted by parrothead
Quote:
So the pan is part of the baffle also. That's what I wanted to know.
Yep. Sometimes it takes a while for us to get our point accross, but we do eventually.
I never knew that! Wait till you find out were I used to put my water pan in the WSM before I had a talk with Phil.
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Unread 07-15-2004, 09:24 PM   #14
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I thought the pan was a protective helmet to ward off the elements.
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Unread 07-15-2004, 10:13 PM   #15
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Quote:
Originally Posted by Hankster
My mods to my American Gourmet which included a diffuser/conductor plate enables me to keep stable temperatures without a water pan actually.
hankster, being that American gourmet is a horizontal unit.. it doesnt apply here.. the water pans in the vertical units such as bandera, smoke kind dlx and WSM use the are thefre to dampen the effect of the direct heat.

You can benefit from this somewhat in a horizontal chamber by putting an inch of water across the bottom of the chamber. it will help even temps out and help in heat retention and recovery when u open the door.
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