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masterbuilt electric users

post #1 of 8
Thread Starter 
been doing a lot of reading about the 30 inch unit, but dont recall seeing a mention about the water pan ever needing a refill during an 8-10 hour smoke, just curious if it does, cooking at about 225 degrees. dont like a pan to go dry and have fat drip in it and burn, ruining a good smoke flavor. thanks.
post #2 of 8
Seems you'd be mopping or adding a bit of wood along the way in that time frame... keep an eye on it?
post #3 of 8
8-10 hrs, you will probably have to refill, cover water pan with foil to avoid burnt on problems and makes cleanup a whole lot easier.

post #4 of 8
I only have three yard birds under my belt, in the masterbuilt for bout three/half hours and didn't come close to adding any water.
post #5 of 8
Just finished an 8 hour pork butt smoke. Had 1/4 pan of water left when finished. Some of that could've been excess mop and drippings though.
post #6 of 8
As long as you got water then your good........Just check it when you mop or rotate during the smoke............
post #7 of 8
When I did 4 pork butts and 4 batches of Dutches Wicked Beans in my 40" MES the butts were in the smoker 14 or 15 hours before we moved them to the oven to get some sleep. It needed water added before we took them out of the smoker. Total smoker/oven time on that one was 27 hours to bring the last 2 butts to have an internal temperature of 205º.
post #8 of 8
in kansas weather changes fast so water pan changes just as fast some days no refill some days 2 refills.
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