Baffles instead of Water Pan?

Discussion in 'Charcoal Smokers' started by pinkmeat, Aug 14, 2008.

  1. pinkmeat

    pinkmeat Smoking Fanatic

    I have the ECB vertical. I have been reading through these chargriller sfb smoker threads going around and came upon this link in one of them discussing firebox design.

    I also read a section on baffles. I was thinking, would this work better than a water pan or a sand filled pan to regulate and evenly disperse heat/smoke? The only other concern with this train of thought is restricting the airflow with the added baffles given the vent placement on the Brinkmann...? I dunno, I'm just thinking out loud.

    All of these sfb threads are making me either want to buy a new smoker or mod the ECB...lol.

    Here is the info I was looking at:
    http://www.wedlinydomowe.com/smokehouse-baffles.htm
     
  2. morkdach

    morkdach Master of the Pit OTBS Member

    still like ole water pan maintains temp and catches drippings different sizes for different smokes
     
  3. Meat , are ya dead set on electric ? Your mention of side fire box is confusing me a bit. Are you planing on putting a side fire box on a vert. or just using idea,s for baffles ? If ya can do charcoal I say build yerself a drum smoker, you wont be sorry. No baffels needed , no water pan.( be forwarned ,I have caught the drum fever BAD ,so a certain biased exists )I here you can go electric on a drum to.
     
  4. pinkmeat

    pinkmeat Smoking Fanatic

    No, mine is the charcoal version. I do not intend to ever do electric. Kind of like eating ribs with a fork and knife, just not the same IMO.

    I just know that in my smoker the pan is big enough that it kind of chokes the coals a little at times. The problem with moving it up to clear some airspace for the fuel is that you lose all of your cooking space.

    I just thought that this was an interesting idea and didn't know if it would have any good or bad effects on the process. It would be easy to rig up.
     
  5. pinkmeat

    pinkmeat Smoking Fanatic

    I just meant that all these folks improving their smokers is making me wonder if there is much room for improvement in mine.
     
  6. [​IMG] Sorry ..P.M. , not sure where I got the electric part from
     
  7. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    There's always room for improvement....I have an ecb charcoal smoker.....the R2D2 style....from reading your post, I gather that you have the square vertical smoker..(??)

    I'm not sure who posted them, but I remember seeing at least one thread for the square vertical Brinkmann....something to do with a charcoal pan improvement.

    L8r,
    Eric
     
  8. pinkmeat

    pinkmeat Smoking Fanatic

    Unfortunately, I have already done that mod, which did help tremendously. I am just looking for a little easier way to control heat on long burns like a butt or something. It gets old having to check the water every other hour and try to refill appropriately.
     
  9. morkdach

    morkdach Master of the Pit OTBS Member

    water should never have to checked if so your running to hot i live in kansas was 108 week ago 14hr smoke still water and juice run bout 225 most of the time.[​IMG]
     
  10. richtee

    richtee Smoking Guru OTBS Member

    Hmm missed this... in my WSM, I have a grill covered in foil that goes where the water pan USED to. I may spray a bit of water on the foil early on in the smoke for smoke ring/moisture purposes, but that's all I use now. I'll wipe it down after a session, and get maybe 4 uses outta the foil before I replace it.
     
  11. pinkmeat

    pinkmeat Smoking Fanatic

    That doesn't make any sense to me. I try to smoke ribs at 225 and butts at 225-250. Water boils at 212? So how could you not have to add more water?

    Unless you've modded to a 5 gallon bucket or sometihng....
     
  12. pinkmeat

    pinkmeat Smoking Fanatic

    How do the temperature compare without the water pan, a bit hotter I'm guessing?
     
  13. richtee

    richtee Smoking Guru OTBS Member

    Yes...but of course you have control over that with coal amount and draft control. It takes a bit of monkeying around, but then again, I rarely can hit over 300° with it.
     
  14. pinkmeat

    pinkmeat Smoking Fanatic

    Did you poke some holes in the foil, or just let it seep up around the edges?

    I have a Meco similar to the WSM style that I could try this on, but I would lose that lower cooking grate to do so. Is that what you've done?
     
  15. richtee

    richtee Smoking Guru OTBS Member

    No holes... well in the foil. Now... I drilled some .25" holes at 90° apart, and use ceiling suspension wire to add up to 2 extra grates as well. But why would you lose the lower grate? How is the water pan supported? I just replaced the pan with the foiled grill.
     
  16. pinkmeat

    pinkmeat Smoking Fanatic

    On my model, the water pan and lower grate sit on the same screws, then there is one higher rack...basically the lower grate is an inch above the water level
     

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