Got it!

Darin - water pan, on the floor next to the smoke box, especially for ribs, briskets and butts....you'll be glad you did! ;)
 
Come to think of it, I guess my only exceptions are poultry, and anything I want to dry (like jerky), otherwise, there's a water pan!
 
Yeah, I usually do. I did all the time in my old smoker. I thought I read somewhere I didn't have to with this one. I'll get something to put down there on the next cook.
 
Darin said:
No, not this time around. Think I will on the next cook.

Hey Darin, here is something I posted on bread pans thought it was a good deal.
http://smokinitforums.com/index.php?topic=3802.0
It beats the price I was paying for them locally.
 
Darin
I bought two bread pans at the dollar store, wrap them up in foil and away we go.

I use a water pan with everything but poultry.
 
Second smoke it the #3. Used the Texas Rib Candy on this one. Could hardly feel the heat after the cook. Turned out pretty good. Went for around 5.5 hours at 230 degrees. I'm really loving this thing. Have a pork shoulder going in around midnight.
 

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Ribs tasted great! Taste better than any I could buy around here lol
Still loving my #3 after 3 weeks. Found some pork loins on sale and just finished somking one. Used killer hogs rub and apple cherry habanero  Texas Rib candy the last 25 minutes. Came out great! Ready to try a,brisket on it soon.
 

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Hey Darin, you will love the way the brisket comes out. And I will tell ya it will be better than any you can buy also. These smokers pretty much spoil their owners.
 
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