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The design of my vertical pellet smoker (Pit Boss Copperhead 5) requires the water pan be kept full mainly to provide thermal mass. Water has such a massive heat capacity that it really dampens any temperature swings and makes it almost physically impossible for there to be a temperature gradient in there of more than about 20F from top to bottom.
Location: Yardley, PA. Top | #1. Water Pan and Water Level. October 13, 2020, 09:30 AM. I just listened to the Harry Soo video and learned that he uses a dry water pan. The Amazing Ribs website has a section on the WSM and it suggests filling the pan to within a half inch of the top.
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan. 3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts. A-Maze-N tube 12 inch tube smoker accessory for use with pellets.
He recommends a water pan or two filled with water for smokers--is this recommendation for pellet smokers, too? He lists a number of reasons for using a water pan (e.g., condensation, humidity), but it seems like the main reason is temp control.
Functionally, the H20 is triple or more cooking capacity of that particular offset smoker. The Water Pan serves 2 functions: 1.) It's a great heat sink, allowing you to build a nice fire directly beneath your smoking grates, and not have radiant heat that will scorch your meat instead of smoking it.
Location: Columbus, OH. Top | #1. Water Pans in the Big Green Egg. January 30, 2016, 04:31 PM. Fellow Pit Masters, I'd like to generate a discussion on water pans. After reading Meathead's "How to Use Drip Pans and Water Pans, What to Put in Them and How to Clean Them" article, I learned a lot in general about water pans. Thank you, Meathead!
And the "water pan" is really there for gravy more than it is for water. It is absolutely not needed. In fact, there is so much humidity that even with the heat water runs down the lid, around the fire box, where it gets turned into more steam. But the gravy is good stuff.
October 9, 2024, 03:36 PM. I cooked a 5.5 lb bone-in Kurobuta pork butt for 15 hours (started at 8 am, gave up at 11pm) on my 18” Kamado Joe smoker last Sunday. The internal temp never got above 182F as measured with a quality digital probe. The kamado held a fairly stable temperature range from 220F to 238F the entire time.
Masterbuilt Pro Dual Fuel MB26050412 Smoker. I have been smoking for years with my trusty old dented but reliable Weber Kettle Grill and am thinking about getting a dedicated smoker. This would be my first one so I don't want to spend a lot of money but don't want to end up having it be more work than smoking with a charcoal grill.
this smoker is very high quality. It weighs 880 lbs, the chute for fuel hold 20 + lbs of charcoal and main chamber door closes like that of a mercedes s class from the 1980s my only complaint is that it is a bit difficult and messy to clean and the fuel chute drains onto a pan that fills up with ash , so this needs to be emptied at least 2x during a 12 hour cook....one other thing is that the ...