Water Pan, Questions...?

Discussion in 'General Discussion' started by fetyani, Nov 24, 2015.

  1. fetyani

    fetyani Newbie

    So I have a few wandering enquirers about the location of the water pan and how can one make sure of its effectiveness.

    So my main issue is, the location.

    Should it be placed on the grate same level next to the meat? or under the grates?

    Next to the firebox opening to absorb the excess heat? or anywhere on the smoker?

    How big is too big or too small? is the water pan size in relation to the size of the meat or the smoker? 

    Note: I'm using a horizontal off-set smoker...
  2. dwhite1031

    dwhite1031 Smoke Blower

    My 2.25 cents.....a disposable aluminum loaf pan will work fine. If the water gets low when you're checking on your cook, be sure to add hot water. The guys I know that use an offset put their water pan on the firebox side and on the same grate with meat.
  3. rogerwilco

    rogerwilco Meat Mopper

    This is exactly what I do. The size of the (loaf) pan really doesn't matter as long as it doesn't get in the way of the food. Just keep it from going dry.

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