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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...

Lamb Shoulder 2kg (4.5lb). Marinated in Olive Oil, Lemon Juice, Lime Juice, Cilantro Stems, Toasted Garlic & Dried Herbs -Oregano, Thyme, Rosemary, Basil- Lamb Shanks 0.5 kg (1lb) each. Only 1 Shank marinated in: Olive Oil, Balsamico, Worcestershire. All rubbed with Salt, Pepper, Sugar...

Had the smoker over a month, first brisket packet cut. So, here are all the data. - Brisket, Packers cut (8-9 pounds). Breed: Angus from Australia. - Off-Set smoker, Brinkmann with few modifications. Sealed. - Using iGrill 2 to monitor temp. - Using wood chips for smoke (Hickory & Mesquite)...

Hello, Kinda new to smoking. been doing it occasionally for the past year on make shifts grills, plus my cousins Big Green Egg. Now I bought myself an off set Brinkmann Special Edition. I know its crap, did some modifications on it and the idea is to practice..practice..practice. Using 2...

Using an offset smoker. Next cook: Brisket. So I always place my water pan under the cooking grate, next to the firebox usually under the food. (oily/fatty water pan = more difficult for water to evaporate...) but now, after reading and thinking, I might try the water pan on top of...