Alright - I need help addressing two issues. I've tried to read a 1000 forums on this for the LG Vertical Smoker...and really haven't found much.
1) Temperature swings - with the metal water pan (that came with it) at the bottom, closest to the firebox in, I see about 15-20 degrees consistently (without any meat). With a full 17 pound pork butt, swings between 40-50 degrees. *Using Thermapro thermometers)*
Question: Has the placement of the water pan affected anyone's temperatures in a positive way (less swings) --- i.e. moving it HIGHER up the racks?
Question: Has removing the metal water pan and replacing it with an aluminum one really made that big of a difference?
Question: How about not having the water pan at all? Results? Thoughts?
2) Packing Meat w/ Smoke - Smoked a pork butt last week. Wanted the smoker to stay at 250 degrees, had to switch the unit to 300 because of the 50 degree difference. Very little smoke flavor. *Used Pit Boss Pellets*
Question: Smoke mode...should I just keep it on smoke mode for 2-3 hours if this is the case?
Question: Any other thoughts about getting more smoke into it outside of using smoke mode?
3) Meat Placement & Temperature - I usually keep what I'm smoking on the top few racks (if I'm not doing that much).
Question: Any experience with where your smoker is the most accurate? Top, middle, bottom?
Do yourself a favor and throw that original pan in the trash where it belongs.
1. It does not hold enough water.
2. It restricts the airflow too much.
I removed the original pan and replaced it with a double aluminum pan that can also be purchased at Costco in a multi pack. I double them so it doesn't fold in half when carrying the used water away to dump it. the fire box dampens the direct heat so there is no need to have the original pan in there. As for where to place the food when smoking I start on the top and add racks as needed working my way down.
I have done many cooks with it and it makes a huge difference. If you look at my posts above I only get a 10 degree swing below the water and only 1 to 3 degree change above.
The reason for the swing is the auger dumps in a bunch of pellets, they burn fast increasing the temp. When they burn out it cools fast. When it drops enough it will dump in more pellets and repeat.
The aluminum pan holds about 10 times the amount of water as the original pan. This is what stabilizes the temperature on the top part of the smoker. It also gives better air flow which helps when smoking larger cuts of meat.
The hotter you run these smokers the less smoke you will get.
I have had a couple smokers before (propane and electric) and this by far injects more smoke into the meat. I was at Walmart yesterday and noticed they now sell the Amazen smoke tube so I picked one up in case I want to do a fast smoke.
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