- 36 Posts. Joined 9/2013
- Location: Michigan
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WSM. Water pan or heat deflector?
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22.5 can fit more fuel. After I took the water out yesterday I added 0 fuel and the temps spiked right up to where they belonged. No change in damper setting or weather.
Water/creosol was leaking from around the door handle, leg bolts and from under the temp gauge.
Same as above.
Only thing I can think of at the moment is that somehow, water got into the lower bowl?
My water pan went dry on me one time during a smoke. Have not let that happen again do to the rough time I had maintaining a steady temp.
I have used the same minion method on every cook. Approximately 3/4 of a weber chimney of lit blue bag Kingsford added to the ring of the same coal and mixed in wood chunks.
I guess that as an automotive technican and advanced diagnostic assistant for the field, I look at things very systematically. What my thread here is supposed to point out is that I used the exact same methods on many cooks without water in the pan with great success. The only thing I changed yesterday was adding water to the pan, that's it. Yes, it was cooler and more windy that usual for this time of the year yesterday. However, after the temps never got over 200 degrees with water yesterday all I changed was removing the water from the pan, reassembled the smoker and the temps went back to what I've always seen without water, 225-250.
I was always under the impression that using the water pan not only stabilized temperatures but also added some moisture to the meat? All it did for me was keep the temps down, not allow my rubs to bite in well and added no moisture to the meat at all, that I could tell. Just giving you as honest and complete of a review as I can. Not trying to "ruffle feathers" or "prove others methods wrong" again, just sharing notes.
I had the same problem with using a water pan in my Dyna glo offset verticle smoker a couple weeks ago . couldnt get more tha 210 with the water pan in ...... after the meat and water pan was removed when I had finished smoking the temps went as high as 360 within 30 minutes . No question in my mind the water pan holds temps down
That is the main reason for the water pan, to hold temps down (low & slow). Though some people like to smoke at 800°F
no I dont smoke at 800 ................ but 210 is lower and slower than I was interested in ............ 225-250 is what I was looking for on that smoke
please tell me ... are you an expert or a smartass ?
I didn't say you did........ they know who they are and more power to them. Obviously that temp is over exaggerated.
Neither..... sorry you got your feathers ruffled.