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Slow'n Sear 2.0!
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Founding Member - Moderator Emeritus
- Jul 2014
- 5025
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
May I ask when I should remove the water pan? I.e. what’s the big win? I have an SnS and use it on a regular basis. Never seen the need to have a removable pan, what am I missing? I’m sure there’s a good reason for it.
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Spinaker I’d like to remove it for a few reasons: 1) Prevent grease and debris from dripping in it when not in use, 2) Easier to clean, 3) more space for searing and holding more charcoal for longer smokes
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