using water pans

[schaydu]

Recently i have been reading about using water pans in barrel smokers. Just wanted t hear some opinions on using them and what to do with them.

Thanks in advance

 

[rbranstner]

I always use a water pan in my two propane smokers but I am not sure what I am going to do in my UDS. Right now I don't have a water pan but I have an idea for one. I am going to try it both ways and see what I like best. If anything it will be used for deflecting some of the heat. I have never used my UDS so this weekend will be the big test.

 

[schaydu]

Well i reckon you get good results if you use a water pan all the time. I am completely new at this so i am trying to pick everyone's brain, so let me ask about thermometers. is it necessary to have a thermometer at grate level where the meat is cooking or will the thermometer on the smoker be sufficient?

 

[coffee_junkie]

I can attempt to answer both questions.
A water pan acts as a heat sync, to help regulate temperature spikes, or say when you open your smoker and loose a bunch of heat it helps to get the heat back up quicker, it has also been said that it helps as a vehicle for the smoke....cooking with a UDS does not require a water pan because the temperature is well regulated, also you will be surprised how moist of a cooking environment the UDS is without a water pan. If you kept the cooking grate 24" above the bottom of the charcoal basket you shouldnt need a water pan. You will also be missing out on all of that extra flavor from the drippings hitting the charcoal and adding more smoke flavor to the meat. It is about as close as you can get to a good ol fashioned smoker pit as far as flavor goes.

The thermometer question, yes it is necessary to know the temp at the cooking grate level, the temperature within the smoker can vary greatly in different spots. Also the thermo that came with your smoker should be checked for accuracy with a calibrated thermometer they can be off as much as 50*, most everybody here preferrs a digital thermo for that job. When I run my UDS I have three thermos running, one for each grate, and on for the meat temp.

Good luck you two

 

[ddave]

No water pan necessary in a UDS. But by all means try it if you wish. You'll find out it will use a WHOLE LOT MORE fuel but give it a whirl and see for yourself.

This thread should answer that question.

http://www.smokingmeatforums.com/for...243#post285243

Dave

 

[schaydu]

thanks for the help guys, how much does one of the taylor thermometers run?

 

[schaydu]

heres probably another dumb question, lol but what kind of thermometer do i need to get to place at grate level?

 

[murman]

I get mine off Amazon.com. 2" Old Smokey, two shipped is just under $30 total. I have bought four of them so far. I always check them in boiling water for accuracy.

I have two on the charcoal side of my DUO

 

[desertlites]

I bought a couple replacement thermo's at the depot store-there char broil's-standard replacement's for grills($9)and as far as water in the pan I no longer use-I have mine filled with sand than foil over that.