Newbie Help

Discussion in 'Wood Smokers' started by royal85, May 26, 2010.

  1. royal85

    royal85 Newbie

    Hey guys, just found this site and theirs alot of great tips I've read so far. Thanks!

    Anyway, I'm a fairly new backyard smoker. This weekend I am planning on smoking a pork butt and 2 slaps of St. Louis short ribs. I plan to use about half charcoal and half hickory/apple. One question I have always wondered about is the addition of a water pan. What is everyones opinion with them? Also, any other tips would be appreciated. Thanks!

    Smoke on..
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    I always use a water pan (except for jerky, fish, and cheese) to keep things moist and temperatures stable (the water acts like a heat sink to reduce temp recovery times).  What kind of rig do you have?
     
  3. royal85

    royal85 Newbie

    Thanks for the help. I have a Kenmore with the pit in front. I'm not sure on the exact model but the pit is probably 3X4
     

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