So I have a few wandering enquirers about the location of the water pan and how can one make sure of its effectiveness.
So my main issue is, the location.
Should it be placed on the grate same level next to the meat? or under the grates?
Next to the firebox opening to absorb the excess heat? or anywhere on the smoker?
How big is too big or too small? is the water pan size in relation to the size of the meat or the smoker?
Note: I'm using a horizontal off-set smoker...