Quote:
Originally Posted by Smokin Gator
I haven't used a water pan for years... Once I thought about the physics of it... you are using a lot of energy to keep that water steaming and it isn't going above 212 or so. The smokers I use are pretty tight so the environment should be plenty moist.
I just like really thick bark. I eat my steaks charred/rare if that gives you any idea  |
The water pan is acting like a choke on the heat to make it easier to keep it steady. My old offset smoker did not need a water pan at all. The fire was far enough way to keep lit ow, but not as tight as the WSM.