Anyone have a spare water pan for MES40?

[zwiller]

Found a nice used 40 but water pan is shot. Figured I post here first before ordering one. Thanks in advance.

 

[dr k]

Found a nice used 40 but water pan is shot. Figured I post here first before ordering one. Thanks in advance.

Since I don't cook on the bottom rack of my Mes 40 I put an aluminum foil disposable baking sheet on it for drips since I don't use water you can put water in it. It covers more area to catch drips and heat works around all four sides. You can get two smaller ones for $1.25 or one large at the Dollar Tree. I use the large on the bottom rack of the Mes 40 and the small for the very bottom grease pan in the Mes 30 I got free that came without it or the racks. I put a piece of foil in the pans as well for burnt pieces to stick to and throw away and pour out the grease and dry with paper towels until they need replacing. If you need to have the Mes 40 pan I have one I haven't used for years in great shape since I've foiled the inside from day one. That being said, can you foil the entire inside of the shot pan you have? I turned the pan upside down and molded alum foil over the bottom to not tear it then it fits perfectly inside. I have the flat bottom pan not the swimming pool shallow and deep end looking pan.

 

[LakeErieSMKR]

If its the same size as a 30 I got one you can have. I'm in Marblehead often so i could meet you any place around there. It's like new.

 

[zwiller]

dr k THANKS for that. Perfect idea actually. (rack and disposable) I LOL when you posted since it's it's one of those ideas I shoulda thought of myself but I never can for some reason.

LakeErieSMKR Hmmm. Thanks for the offer neighbor! Don't think it's the same size but will check.

I am seeing some improvement using water in the pan on my sausages and cured stuff. I think it reduces case hardening and stabilizes the cook a bit. I've had some pretty wild sausage runs with long stalls, IT dropping, stuff like that and seems like the water helps. Would not use water for hot smokes like ribs or brisket tho but those are done on the Smokefire now.