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Hello from Utah

post #1 of 10
Thread Starter 

First off, great site! Cant believe ive only now found it!!


Ive had a charcoal smoker for a few years now and have always hated how you have to keep adding charcoal and wood and watching the temps like a hawk. Decided to go the gas route and after a little research have decided to go pick up a Master Forge from Lowe's. Gonna break it in tomorrow with a small brisket or flat iron steak.


Not sure if this is the right place to ask but her goes...seems as though its common for people using gas smokers to fill up the water pan. Ive never done or even heard of this as my charcoal smoker had no water pan. Is this to help with flavor and moistness of the meat? And does everyone recommend this? Also, use water, something else, or a combination of the two?




post #2 of 10

First off welcome to SMF, Jason. I don't have a gas smoker, but there are a lot of guys on here who do. Quite a few have the same smoker you bought. I'm sure one will be along shortly to answer your question. All I can offer is if your smoker came with a water pan I would use it. The water works as a heat sink keeping the temps. more stable. Some say it keeps the meat moist, but the jury is still out on that. Good luck with your smoke this weekend!

post #3 of 10

Hello, and welcome to the SMF from SoCal. Many owners of gas smokers do use a water pan, they can be filled with water or sand. Water can help with the moisture and also acts as a heat sink, this is so that the meat does not dry out so easily. It can also help with the smoke ring found on Q.

If you use water or sand, depends on your findings. If your cabinet temp drops, check the water level. Try to keep it at least half full for consistent temps.

You also may find a difference in temps at different rack levels, you can check that out too.

If possible, calibrate that factory therm, they can be off by quite a bit. And if you don't own one, invest in a good meat probe.


Save the planet... it's the only one with Q.

post #4 of 10



To use or not use the water pan is an ongoing debate.


2 of my smokers came with them..I don't use them.


The handy dandy search tool up top is a great help.


Here's a little reading for ya!!





post #5 of 10


Welcome to SMF, Glad to have you with us.

This is the place to learn, lots of good info and helpful friendly Members.

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  

Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.

Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa


Tips For New Members.

  1. Go into your profile and Under Location put where you are.
  2. City & State or Area & State will do. This will help members when answering your questions.
  3. Go to ROLL CALL thread and tell us a little about Yourself and Experience & Equipment.
  4. Do Not Post  your other questions and smokes in the Roll Call Forum.
  5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
  6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
  7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
  8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
  9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
  10. A good choice for a remote dual probe thermometer is the Maverick ET-732
  11. Remember, We Always Cook by Temperature and NOT BY TIME...
  12. Sign up for Jeff's 5-Day eCourse.  Click Here
  13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
  14. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

  15. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

post #6 of 10

Welcome !

post #7 of 10

Welcome to SMF - glad you found us.

post #8 of 10

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

post #9 of 10

Welcome to SMF Good to have you here

You are in the right place the folks here are help full and knowledgeable

Don’t forget the Qview

Ahron sausage.gif

post #10 of 10

welcome1.gifThis is a great site. ENJOY

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