Built in Water Pan for Smoker - Do you often refill during smokes?
Hi All,
I have a Meadow Creek TS70P and similar to the Lonestar Offsets, you are able to fill the chamber with water. This feels like dumb question, but I can't find a good answer. For those who use water pans or fill their chambers directly, do you refill during the smoking process? Or just start with a certain amout and once it's evaporated, move on.
Agreed I refill it as needed.
Plus if you let it go dry and all the drippings burn in the bottom of the pan you'll need a jackhammer to clean it after the cook.
smokin fool - I try to use disposable drip pans so there’s no cleaning at the end, but if I don’t plan ahead properly I end up using a baking pan….and it’s a PITA to clean after a long cook!!!
It was suggested I mold a piece of tin foil in there to solve this problem, do I remember....NO.
Case in point, just put on a brisket....any foil....nope....
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
I never refill in my Kamado, but it seals so well I still get a blast of steam when I open it hours after the pan goes dry. For a water pan, though, I just use disposable foil drip pans, so there’s usually wonderful sizzling fat in there by the time the water is gone.
I have an LSG large and yes I use water for most cooks. I believe the pan is 5 gal and I put 4-41/2. there is a filler on top and on long cooks the pan evaporates so when smoke puffs out that hole I know its time to refill or if I'm real near to finish temp ride it out. But I have to watch cooker temp real close so it doesn't get away from me.
Edit: Sorry did read correctly mine is a cabinet and not relevant.
Last edited by ofelles; February 26, 2022, 10:22 AM.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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I usually don't. I've skipped using any water a few times in my offset and in my kettle+SnS just to see how things would go and I never noticed a drastic difference. After that I stopped refilling.
I use the water pan in my WSM for beef and pork. Chicken is smoked with the water pan on my lawn. I do refill it when it gets low mainly because it’s directly under the food. I have also done it without the pan and I found the cleanup to be more annoying since the drippings burned in the drip pan. I did foil it but not good enough So I would rather have it get caught in the water.
Last edited by radiodome21; February 25, 2022, 03:39 PM.
Santamarina that is when I "wrap" if you wrap, you crutch, lol. My opnion. Got a brisket rolling now. At about 165° I'll start checking the bark. Once it is set and the color i want it gets swaddled in botcher paper. Then at about 190° ill start checking for probe tender. Once there a quick wrap in foil and packed into a cooler with my BBQ towels for about a 4 hour rest before slicing. Once it goes in the paper, I quit keeping the water pan full.
Toss some onions, or onion paper and ends on the coals when company comes over. Doesn't do anything for flavor, but sure smells impressive. I do that at fundraisers I cater to kinda bait the neighborhood I to coming to see what is going on.
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