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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 06-12-2017, 01:09 PM   #1
Full Fledged Farker
Join Date: 02-09-16
Location: washington, mo
Default humphrey pint question

How many of you use the water pan with water, sand etc. when cooking? I find it takes much longer to heat up the smoker. Thoughts appreciated!
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Old 06-12-2017, 02:44 PM   #2
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Join Date: 07-30-11
Location: Pemberton, New Jersey

I have the Down East Beast and I use water in the water pan.

You know you can add hot water to the water pan to get it stable much quicker?

I have not tried sand, but I have tried fire bricks neatly cut and laid out in the bottom of the pan. However I prefer to use water in the pan rather than the fire bricks because the water produces much better results for me.

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Old 06-12-2017, 03:09 PM   #3
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Join Date: 08-04-16
Location: Atlanta, GA

I've had a qubed pint for a couple months - so far only ran it dry without any added bricks/sand. I've never liked water and so far haven't seen any need to add thermal mass to the cooker - it runs nice and steady and recovers pretty quickly. But I haven't yet done a cook where I've really maxed out how much meat I can fit into the cooker. Might need more thermal mass then.

Last edited by BillATL; 06-12-2017 at 04:17 PM..
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Old 06-12-2017, 09:44 PM   #4
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Join Date: 07-03-12
Location: Holden, MA

I only use water occasionally. I prefer to just throw a disposable in the pan and let it ride, easy clean up. If you have issues getting up to temp. with water; i have had some success with pre-heating using a weed burner in the cook chamber, and adding boiling water after letting heat up. hope this helps.
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Old 06-12-2017, 09:49 PM   #5
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Join Date: 04-11-16
Location: Fayetteville, AR

I have a pint with drop in water pan. I have four foil wrapped fire bricks in the pan. It takes me about 45 min to get up to temp. The stable heat is why I use fire bricks.
Originally Posted by sniperfx View Post
How many of you use the water pan with water, sand etc. when cooking? I find it takes much longer to heat up the smoker. Thoughts appreciated!
Humphrey's Whole Hog, Humphrey's Pint, Pit Barrel Cooker(X2), Pit Barrel Junior (X4), UDS (X2), 26' Competition Box Truck Beast, Thermapen MK4, Flame Boss 300
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Old 06-12-2017, 10:05 PM   #6
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Join Date: 04-17-16
Location: Midlothian, Texas

I normally use water all the time but yesterday did ribs without anything and ran it manually and had no problems at all. Was a little dry here but they were still good.
22" Weber Kettle
Humphrey's Pint
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Old 06-12-2017, 10:29 PM   #7
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Join Date: 09-04-07
Location: Billerica, ma

I have 4 fire bricks in the water pan, have never used water
Paul......Humphreys Pint+, 22" WSM, UDS, Weber Performer, Weber Summit 650 NG
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Old 06-13-2017, 09:28 PM   #8
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Join Date: 08-02-10
Location: winder Ga

Ive had a quebed pint and now have pint plus, run both with water with great results. I add water once close to desired temp. Also only put gallon or 2 of water in the pan, you don't have to fill pan completely. Water lasts me 4-6 hers before needing to refill at 275-300*
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Old 06-13-2017, 11:10 PM   #9
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Join Date: 07-01-11
Location: New Hampshire

Agree with my BW Party which is the same design I used to put too much water in at the start. Would take wonder. You can add some as you cook. Start with an inch or two them add more when you put your food on. Works great.
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