I've been using the SNS since 2017, and *ALWAYS* fill the water pan portion with near-boiling water from the microwave before I put the cooking grate and meat on my kettle. But I only use it for "low and slow" cooks in the 225-275 temperature range. You don't want to use it at higher temps, like for chicken.
Are you lighting the SNS with 10-12 briquettes, and then filling it the rest of the way, as prescribed for low and slow, or dumping more in there from a chimney? The number of lit briquettes could be a factor. I light 10-12 in one corner, once those are going I then fill the rest with unlit briquettes, put the lid on, and come back when it is close to 175-200 on the dome thermometer, put my wood chunks on top, fill the water resevoir, and install the cooking grate and my temp probes. Once it hits 225 at the grate, I drop the meat on. Never had splashing out or boil over at 225.
Note that I also NEVER refill the SNS insert. Once it is dry (4-5 hours?), I figure it has done its job of helping with a moist environment and smoke on the meat. I feel it is early in the cook that it helps most with stabilizing low and slow temperatures. By the time it has used up the water, my cook is pretty dialed in and rock solid.
I would expect it if you are pouring water in when setup for hotter cook temps, or with a bunch of charcoal fully engaged later in the cook, to see what you are describing.
Are you lighting the SNS with 10-12 briquettes, and then filling it the rest of the way, as prescribed for low and slow, or dumping more in there from a chimney? The number of lit briquettes could be a factor. I light 10-12 in one corner, once those are going I then fill the rest with unlit briquettes, put the lid on, and come back when it is close to 175-200 on the dome thermometer, put my wood chunks on top, fill the water resevoir, and install the cooking grate and my temp probes. Once it hits 225 at the grate, I drop the meat on. Never had splashing out or boil over at 225.
Note that I also NEVER refill the SNS insert. Once it is dry (4-5 hours?), I figure it has done its job of helping with a moist environment and smoke on the meat. I feel it is early in the cook that it helps most with stabilizing low and slow temperatures. By the time it has used up the water, my cook is pretty dialed in and rock solid.
I would expect it if you are pouring water in when setup for hotter cook temps, or with a bunch of charcoal fully engaged later in the cook, to see what you are describing.
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