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© 2015-2017 BBQ Expedition Ltd.
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It is recommended to put aluminium foil into the pan before pouring the
water in. This makes the cleaning much easier.
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It is recommended to pour only ¾ part water in the pan in all smoker types.
If you do it with hot water you save energy and it makes heating up faster.
Heat-flow role of the Water Pan:
the Water Pan is located above the Heat Baffle
in the Side-Firebox models. The bottom-upwards flowing heat hits the Water Pan
and gets into the upper regions to the Grill Grates by flowing around the pan.
Therefore - above a certain heat-flow speed - the meat can be cooked with higher
intensity heat-flow on the edges of the grates, which are not covered by the water
pan. The Air Intake Valve and the Chimney settings can be fine-tuned to
moderate the flow and as a result the heat-flow and temperature on the edges of
the grates can also be moderated.
Filling up the Water Pan: The water can evaporate during a 7-8- or more hour
cooking. The pan needs to be filled-up once during a long cooking. Hot or cold
tapwater can be added by pulling the pan halfway out and pouring the water from a
bottle into it.
If the water evaporates and the pan is not filled-up, the dripping grease will burn
on the bottom. It can cause inconvenient smell and smoke in the Cooking
Chamber.
