Reverse flow and waterpans.......

Discussion in 'Smoker Builds' started by mrblack947, Apr 1, 2010.

  1. mrblack947

    mrblack947 Fire Starter

    Is this really a good idea? or is it one of those personal preference things?

    I borrowed a design from smokemifugotem utilizing my reverse flow plate as a water pan. Holds right around 2 gallons.

    Some things I have noticed, once the smoker is up to temp a gallon of water will steam off the plate (1/4" plate) in just over an hour. It does seem to drag the temp down a little more the I would like. I am also getting a little bit of about 10-20 degrees hotter temps on the firebox/exhaust end of the cookchamber. Guessing convection.

    Bottom line, I am thinking about aborting this idea and either using a bread pan in the bottom or nothing at all.

    Thoughts?
     
  2. bbally

    bbally Master of the Pit OTBS Member

    You want to abort it. Number two thing needed for forming creosote besides smoke? Water... and 210 F on a temperature gradient dropping.
     
  3. hogfan40

    hogfan40 Meat Mopper

    I dont fill my Lang up with water, and don't use a water pan either, the deal with a reverse flow is that when the drippings from the meat hit the reverse flow plate, i get enough moisture from that, and dont need water to help. Try it w/o water and see what happens.

    [​IMG]
     
  4. mrblack947

    mrblack947 Fire Starter

    Thanks guys for your opinions.

    This does in fact make life easier really.

    Hogfan, I was shocked at how much drippings there were in the pan after smoking two chickens at the same time in the thing.

    The drain system will be quite handy.
     

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