Newb question

[Hunterworks]

Just received my #3 today, want to start with something simply, ribs.

Question, when do you use a water pan, what meats, what kind of pan and put it where?


Todd

 

[TARDISgirl]

When in doubt, use a water pan. Some don't when doing poultry, the idea that the skin with the fat layer is sufficient barrier against drying out.
For ribs, I always have a pan of water. I use a aluminum mini loaf pan placed next to the tinder box. I have the #1, so depending on the volume of meat, and that you have a #3, you may use either a larger pan, or two minis.
Hope this helps!

 

[Grampy]

When in doubt, use a water pan. Some don't when doing poultry, the idea that the skin with the fat layer is sufficient barrier against drying out.
For ribs, I always have a pan of water. I use a aluminum mini loaf pan placed next to the tinder box. I have the #1, so depending on the volume of meat, and that you have a #3, you may use either a larger pan, or two minis.
Hope this helps!

+1-I have a SI #2 and always use a mini loaf pan right next to the fire box as well.

 

[Hunterworks]

Thanks guys, I am sure this is just the first of many questions.  Looks like this forum is full of great people who appear to be smoking professionals.

Todd

 

[swthorpe]

Yep, small loaf pan (usually with apple juice) nestled right up against the smoke box!  I always use a water pan for long smokes of ribs, butts, etc.  Not so much on short smokes.