I smoked brisket on the Char-broil Double Chef tonight, and was hoping someone could help me out with a question on the water pan. This is only my second time using the Char-broil, and the first time actually "smoking." The first time I used it was to grill chickens, so I did not have an issue with the water pan. Today, I could not get them temp above 225 until some of the water in the pan had evorapated. Once the water had gone down, it would shoot up to over 250. I would fill up the pan, the temp would drop below 200 most of the time, and very gradually come back up to 215-220. Then, more water would steam out and the temp would immediately rise above 250. This was a constant battle all day long. I had about 2 chemneys full of Kingsford in the charcoal pan, so I had plenty of heat. I tried everything- opening and closing vents, moving the smoker out of the wind, and the only way I could control the temp was with with the water. Thanks to this site, I am using an ET-73 dual probe thermo, and I honestly don't know what I would have done without it. The brisket actually turned out great, but it definitely was not a "set and forget" kind of day. Unless someone has some other suggestions, I guess I will try replacing the water pan with a flower pot, or try sand in the water pan next time.
post #1 of 7
4/24/10 at 11:00pm