is no water pan wrong?

[jack]

forgive me, im new. i have never used a water pan under my meat, i should be, right? i soak my chunks and dont have a problem with a smoke ring. guide me right, please.

 

[catfish]

From what I have gathered the water pan helps add moisture and main use is to keep constant temp when heat source fluxuates(?SP). I have heard some use a pan of sand instead of water. Hope this helps.

 

[meowey]

It depends on the type of smoker. In the vertical smokers the water pan helps to regulate temps. It acts as a thermal buffer because of the amount of heat that water can hold. When you open the door on a vertical to add wood, or spray the meat, a lot of heat escapes and the hot water in the pan helps the smoker return to temp more quickly.

On horizontal offsets, a water pan is more of a personal choice. Some use it as a makeshift baffle and tuning plate.

Hope this helps and is not TMI!

Take care, have fun, and do good!

Regards,

Meowey

 

[richoso1]

Often the water pan serves to create indirect heat when using a vertical smoker with the heat source just below the racks/grates such as Brinkmann, etc;. It acts as a buffer from direct heat, and adds some moidture too.

 

[jack]

sorry, i should have said that i have a char griller with sfb. i think i will try it as a baffle. thank you guys.

 

[smokin for life]

In the vertical smokers the water pan helps to regulate temps. It acts as a thermal buffer because of the amount of heat that water can hold. When you open the door on a vertical to add wood, or spray the meat, a lot of heat escapes and the hot water in the pan helps the smoker return to temp more quickly.

Hey meowy, that makes a lot of sense, once again I have learned something from the best

 

[deejaydebi]

in a vertical it also helps keep fires from starting from dripping grease too.

 

[adb551]

I have never used a vertical smoker, so I cannot comment on that, but in an offset smoker I believe that it is mostly "old wives tales" and maybe witchcraft.