http://www.thesmokering.com/Ho...eberribs/default.jsp

Best link to a diagram and instructions

Only differnce is I use a firebrick to enclose the charcoal to ensure full redirection of heat

I smoked my first set of ribs today and used the brick method from this thread... Didn't have to add any fuel for 5 hours and it was still holding the temp when I took the ribs off.

I just ordered myself some firebricks. I do have a question about the water pan though. Is the main reason for the water to reduce the heat in the Kettle? Because it takes heat to raise the temp of the water? Or is it to keep a moist smoke environment from the evaporation?

Thanks
Joerg

Are you a fan of delicious flavor?

The former. It is primarily a heat sink.

I don't think the water pan really lowers the temperature or adds humidity. It is basically a heatsink that regulates the temperature in the grill to reduce hot and cold spots. The bricks should act as a heatsink as well but I have not used them, so I cannot verify this. I have used this with a water pan and have had good results.

Well, water reduces the potential. So do firebricks - or anything else with mass that will absorb heat. I just mini-Minion for the rare times I need the heat to be low. But firebricks work well.

I ordered a box of firebricks from Ace online for 19.99 with free shipping to my local ace store for pickup. The guys in the store had no idea what I was talking about when i asked. I think these are a must have now. Also helps to have a second charcoal grate to use on top of bricks to raise coals to sear steaks. Keeps the bricks from interfering with vents on the OTG.