Originally Posted by Elsos
I've been using a 2" thick patio brick on the bottom rack, and have ditched the water pan all together in my two door unit.
Very happy with the temp continuity, but I don't usually need the bottom rack for anything other than a drip pan.
I think also it is a sort of heat deflector when I use charcoal and get an occasional flare up.
Hey there fellow valley dweller....
Interesting......I have never used charcoal, but am curious as to how that brick works out as far as drippings etc. heck on my MB I get a bucket of sludge in my pan sometimes it seems after cooking...and I always use the water pan to keep the meat as moist as possible.
Do the patio bricks get pretty greasy....or do you wrap them in foil? With propane I seem to get pretty even temps throughout the cook....except for the occasional up or down when I have wind problems. I did change out the (if you want to call it that) fire pan for a cast iron skillet, and took out the water pan and rack and replaced it with a $4 baking pan from the dollar store that I put an aluminum foil pan liner in. This sits perfectly on top of the side slider guides where the original water pan would be.
Anyway interesting to see what others do with their cooker. As one person here said..... One will get 10 different suggestions/answers here to questions and all will be right answers!!!
. This really is a hobby to suit each others tastes. BTW if you ever need any Pecan, Hickory, Apple, or Cherry wood there's a place in Phoenix that has it very reasonably priced. You can buy in quantities from a paper bag up to a wheelbarrow load.
Smoke 'em if you got 'em !!!