- May 6, 2011
- 7
- 10
First off, great site! Cant believe ive only now found it!!
Ive had a charcoal smoker for a few years now and have always hated how you have to keep adding charcoal and wood and watching the temps like a hawk. Decided to go the gas route and after a little research have decided to go pick up a Master Forge from Lowe's. Gonna break it in tomorrow with a small brisket or flat iron steak.
Not sure if this is the right place to ask but her goes...seems as though its common for people using gas smokers to fill up the water pan. Ive never done or even heard of this as my charcoal smoker had no water pan. Is this to help with flavor and moistness of the meat? And does everyone recommend this? Also, use water, something else, or a combination of the two?
Thanks!
Jason
Ive had a charcoal smoker for a few years now and have always hated how you have to keep adding charcoal and wood and watching the temps like a hawk. Decided to go the gas route and after a little research have decided to go pick up a Master Forge from Lowe's. Gonna break it in tomorrow with a small brisket or flat iron steak.
Not sure if this is the right place to ask but her goes...seems as though its common for people using gas smokers to fill up the water pan. Ive never done or even heard of this as my charcoal smoker had no water pan. Is this to help with flavor and moistness of the meat? And does everyone recommend this? Also, use water, something else, or a combination of the two?
Thanks!
Jason