How and where to use water pan? Help please.

[SmokingSteve]

Hi, I have heard that a water pan can help reduce/control heat level. I am doing ribs for the very 1st time. My Weber Spirit II E-310 seems to burn hot, 300ish, even with 1 burner on low and the others off. Can you tell me where to place the water pan? If the ribs go on the indirect zone, does the water pan go under the grate under the ribs? I am in AZ with ambient temp of 108 for tomorrow. If I can't get the heat down under 300, how long should I smoke the 2.39 lbs of St. Louis ribs? If you need any other info, please let me know. Thanks!

[OSB]

This may help you out.

https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/best-setups-gas-grills-maintenance-and

[BFlynn]

Beat me to it

[SmokingSteve]

I have looked at that link, it helps but does not tell me enough.

[SmokeyGator]

I'd use the largest pan that will fit. Can't have too much water as only so much will evaporate. Place the pan over the burner no matter what. The water will help regulate temperature.

[HouseHomey]

I feel you brother, for ribs put a bucket of water over the direct side/between the rack and direct or anywhere else you can get it.

Honestly ribs are fantastic at 300 degrees and I would just go with that and a water pan is optional.

[smokin fool]

I was using a water pan all the time but found the cooks took forever on my BKK.
I do what HouseHomey advises never looked back
Good luck

[RTzero]

I have the same grill, here's a photo of how I set mine up for ribs (granted, it was my first time ever cooking ribs so take my advice with a grain of salt). I put the water pan under the grate over the flavorizer bars (the V shaped parts), with only the left burner on. Took a fair amount of fiddling to get the indirect side to 225 but I got there eventually.

I placed the wood chips in the smallest disposable loaf pan I could get and stabbed a dozen holes in the bottom for airflow. You can see that in the photo directly behind the water pan, also between the flavorizer bars and the grates.

I had to replenish the water about halfway through. Also, my particular grill is quite a bit hotter in the back than the front, so I also rotated the ribs partway through so they cooked more evenly. With the front 2/3rds at 225, the back third was at about 260.

[HouseHomey]

This looks a winner here!

[BFlynn]

That looks like a good set up.

I find foil pouches with wood chips easier.