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water pan

post #1 of 5
Thread Starter 
Have a wood smoke char-grill. I am going to try a brisket. I have read how to do the fire and I will give it a try, Question, do I put a water pan in the smoker under the meat or any at all. Agin thanks.
post #2 of 5
The water pan issue is one of considerable discussion. Seems pretty much to be a matter of personal preference. Some people don't use the water pan, some use it filled with sand and some use it with water in it and others use it with beer, fruit juice etc. in it. Whatever you decide, you might want to line it with foil before filling it. That makes clean up a snap.
post #3 of 5
Thread Starter 

water pan

Againn, like I have said before. Always ask those who know. This is a great site for a newbe. I will give it a try. Thanks
post #4 of 5
That is why we are here and here so much. We all love to smoke things and love to teach others the art of smoking and we all or most of us here are still learning too. You are not ever that good that some newbie couldn't teach us something new or a differant way to do something. Thats why it's nice to have a new set off eyes looking over your shoulder from time to time. You will never know.PDT_Armataz_01_37.gif
post #5 of 5
at 1 time I used water-but no more-sand works much better to keep a consistent temp-and in doing any meat that is going to drip u will want the pan in there to keep flare-ups from happening.when and if u do go with sand get a sterile sand from a hardware store-Play sand.
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