Used the SNS on a recent cook. Controlled by Fireboard and Viper. Set at 225. Started with 12 lit coals in corner then a full chimney. Filled the SnS with hot water until about 3/4 inch from the top.
I cooked for about 3 hours. At the end of the cook, the water in the SnS was boiling and almost empty. Is this normal? Should I expect to add water to the SnS about every 3 hrs on a low and slow cook?
I do not refill my SnS after it goes dry on a low and slow. To me adding water to the SnS mid-cook is dangerous unless you use a long tube funnel to keep your hands away from the hot, spitting water and steam. But I do start with lots of water in my drip pan too. Combined this works well for me in my kettle.
Ask yourself this, at what temperature does water boil? Typically it’s about 212* (but could vary dependent on altitude). Therefore if your cooking at any temp above 212* and the SNS walls heat up to much greater then that, one would expect the water to boil. And yes I’ve had to refill it, I use a long thin stemmed funnel to accomplish that.
I don't refill. Some here have tried both filling and not filling the water reservoir and say that there is not much difference. For me, the water is to help with the smoke flavor, not to maintain moisture in the meat. I could be wrong, but it works for me. If you add water during the cook you should cover the meat. And the spatter will get in your drip pan and contaminate it, making any juices you are trying to save unusable.
I usually top off th water reservoir when I check on my food, usin a cheapo plastic squirt bottle, like ya'd find ketchup, mustard, BBQ sauce, etc. in at a restaurant, or like ya use on yer flattop, fer both grill oil, an water...
I use faucet water from as dang dang hot as my water heater can git it...
Please note, my water heater is turned up, well above what yall ought to, if ya have kids, wives, etc. that ya don't want scalded, although it is still well shy of turned up alla th way.
Few things in this life pmo, worse than runnin outta hot shower, or bathwater...
I think the purpose of the water reservoir is to help maintain a temp barrier between the coals and the food. That said, i still rotate whatever im cooking so it gets roughly even exposure to the SnS side over a long cook
Yeah, the reservoir acts as a heat sink as well ask providing moisture to help smoke adhere to meat. It will boil slightly and steam away, if your air temp is over 212, the coals touching the side of the SnS will definitely be hotter than that, so a boil will happen. I generally don't refill it for ribs, but for longer cooks, yes. As others mentioned, add hot water rather than cold, will help minimize the splatters and hissing, and will keep the SnS from warping (as much.) Also, add it before it's all the way empty.
I don't fill it for reverse sear or fast and hot cooking.
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