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Newbie Help

post #1 of 3
Thread Starter 

Hey guys, just found this site and theirs alot of great tips I've read so far. Thanks!

Anyway, I'm a fairly new backyard smoker. This weekend I am planning on smoking a pork butt and 2 slaps of St. Louis short ribs. I plan to use about half charcoal and half hickory/apple. One question I have always wondered about is the addition of a water pan. What is everyones opinion with them? Also, any other tips would be appreciated. Thanks!


Smoke on..

post #2 of 3

I always use a water pan (except for jerky, fish, and cheese) to keep things moist and temperatures stable (the water acts like a heat sink to reduce temp recovery times).  What kind of rig do you have?

post #3 of 3
Thread Starter 

Thanks for the help. I have a Kenmore with the pit in front. I'm not sure on the exact model but the pit is probably 3X4

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