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water pans

 
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BayouRouge





Joined: 09 Jul 2015
Posts: 21


Location: Cottonport, La

Post Post subject: water pans  Reply with quote

I want to know who is using a water pan in a Lang especially a 36"?
There seems to many opinions on the pros and cons or if it is needed at all.

Pros vs Cons?
Does it improve temp controls (less swings)?

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Cajun
Post Posted: Tue Sep 01, 2015 3:29 pm 
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Eddie Z





Joined: 16 Jul 2013
Posts: 163


Location: romeoville il

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I don't use one on my 48. Water pans are a heat sync and nt as useful in reverse flow smokers. There's not a space for one. Putting it in the cook chamber doesn't do much good. Steam will rise above the food unlike in a cabinet cooker where the food is above the water pan.
Post Posted: Tue Sep 01, 2015 3:38 pm 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

Post Post subject: Re: water pans Reply with quote

BayouRouge wrote:
I want to know who is using a water pan in a Lang especially a 36"?
There seems to many opinions on the pros and cons or if it is needed at all.

Pros vs Cons?
Does it improve temp controls (less swings)?


I'm only cooking for my wife and myself so the whole cooker (top/bottom grates) are rarely filled up. I use a water pan on most cooks (large slabs of meat). I place the meat on a grate above small roasting pan. Here's why it works for me. Humidity is added to the cook chamber which keeps the meat from drying out. It also helps level out the flucuations in cook chamber temperature because the water absorbs heat especially if you're cooking around 225* to 250*. Here's my most important reason - the water vapor condense on the meat and make it "sticky". The sodium nitrate in smoke likes a sticky surface, which helps develop a smoke ring .

Do a search at amazingribs.com(how to use a water pan) and read what he says about using a water pan.

The bottom line is it works for me. Maybe give it a try on your next cook and see if it works for you. If it doesn't, don't use it anymore.

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Wood River BBQ Team
Post Posted: Tue Sep 01, 2015 4:52 pm 
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vandy





Joined: 20 Nov 2015
Posts: 49



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Wood, how far above the water pan is your meat with this method or is the grate on top of the pan?
Post Posted: Fri Mar 11, 2016 11:15 pm 
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Eddie Z





Joined: 16 Jul 2013
Posts: 163


Location: romeoville il

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Amazingribs.com is my go to site. Set the rack on top of the pan. You want to have access for the smoke and heat to circulate around the meat.
Post Posted: Fri Mar 11, 2016 11:30 pm 
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vandy





Joined: 20 Nov 2015
Posts: 49



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I know I read somewhere on Amazingribs.com that you should have the meat a few inches above the pan to get the heat circulation that you need but for the life of me I can not find the article now.  That is why I asked.  I have tried to cook with the grate sitting on the top of the pan with less than stellar results but I think if I could get the grate a couple of inches above the lip of the pan maybe my results would be better but I have never been able to do this due to limitations with my equipment.
Post Posted: Sat Mar 12, 2016 12:40 am 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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vandy wrote:
I know I read somewhere on Amazingribs.com that you should have the meat a few inches above the pan to get the heat circulation that you need but for the life of me I can not find the article now.  That is why I asked.  I have tried to cook with the grate sitting on the top of the pan with less than stellar results but I think if I could get the grate a couple of inches above the lip of the pan maybe my results would be better but I have never been able to do this due to limitations with my equipment.


Vandy: For years I cooked with the grate just placed on top of the alum roasting water pan and obtained what I'd call great results.  About 1 month ago I was moving a piece of meat and the grate slipped off the pan and it made a mess. To remedy the situation, I bolted a piece of steel angle iron to both ends of the pan. I had some short magnetic tool hangers which I placed on the angle iron and the grate sits on top of the magnets so now everything is one solid piece when I move it around.

So, to answer your question, the grate is about 1' above the top of the roasting pan BUT I don't think it makes one difference whatsoever in the final results.

Also, like Eddy, amazingribs.com is my bible along with Malcolm Reed at www.howtobbqright.com (I allso get good stuff from the BBQ pit boys). I've probably read everything Meathead ever wrote 1 million times and I've never seen the item your referring to. In fact, he shows a piece of meat sitting on a rack placed flat on top of a roasting pan.


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Wood River BBQ Team
Post Posted: Sat Mar 12, 2016 1:42 am 
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