Some smokers just want/need a water pan!

[petehalsted]

So today was smoke #3 since returning from our 6 month trip to South America. And I have really been battling with my All-Star. I really had it dialed in before I left and had it where it would hum a tune while sitting on 235 for 6-8 hours.

But my first 2 smokes back, I was having trouble getting to temp, wild swings and spikes, and side to side differences of 60 degrees!

I was beginning to think I had forgotten how to smoke or that my All-Star had. For today's prime rib smoke, I happened to remember, that had always placed to half tins full of water in the bottom of it.

Sure enough, it ran right up to 235 and started humming its tune!!!

Because of the way the firebox is made on the all-star (wide and narrow) and attached to the back of the smokebox, with a damper. That water really helps even the side to side as the fire moves from one side of the box to the other, and seems to somehow also help pull the heat in to the box.

Lesson learned and hopefully I won't forget it again!

I sure like this side by side better than the 60-degree variance I was fighting yesterday!

 

[chef jimmyj]

That is the general benefit of Water Pans. They act as a heat sink and baffle between a hot charcoal or wood fire and the meat.
This concept kind of carried over to Electric and Gas smokers, 'cause, let's face it, they were typically designed by guys that grew out up on stick burners. The difference is electric elements and gas burners don't generate anywhere near the BTU'S of wood so that heat regulation is not needed...JJ

 

[HalfSmoked]

Always use water pan in my Master Built 40" propane. I figure the company put it there for a reason.

Warren

 

[jcam222]

I am a diehard user of water pan. I use it for two reasons. 1) Heat stability 2) I fill my usually with broths and spices which when combined with the meat dripping and spices becomes the liquid gold au jus I mix in meats, serve on the side and freeze for future use.