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Bricks and water pans

post #1 of 2
Thread Starter 

I started late last season using an aluminum foil wrapped brick and a pan of water in my indirect cooks.  It definetely helps maintain the temperature.  Yesterday, I brought the temp to 350F and even though I opened the lid a few times, the temp bounced right back.  I did not need to add any charcoal. 


Like the temp control! Thumbs Up

post #2 of 2
Try smoking your food without the water..... You will get a better product... Water pans were developed by manufacturers who couldn't build a smoker with good temperature control.....
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