John Furdyn
TVWBB Pro
Let me see if i understand this. The Piedmont Pan is used to keep the temps lower on the lower cooking grate not using water.
Foiled empty H2O Pan (maybe some foil crumpled up, then covered with tin foil) is for cooking on the top grate with out H2O so you will use less charcoal (longer burn times with same amt of charcoal less fire maintance), as well as get the temps up for a higher heat cook if desired. I believe cooking with empty H2O pan, it's harder to maintain constant lower temps, how about 250-275 lid temps, are they manageable with no water in the pan for longer cooks 6 to 10 maybe 12 hours? Just want to make sure, Thanks John
Foiled empty H2O Pan (maybe some foil crumpled up, then covered with tin foil) is for cooking on the top grate with out H2O so you will use less charcoal (longer burn times with same amt of charcoal less fire maintance), as well as get the temps up for a higher heat cook if desired. I believe cooking with empty H2O pan, it's harder to maintain constant lower temps, how about 250-275 lid temps, are they manageable with no water in the pan for longer cooks 6 to 10 maybe 12 hours? Just want to make sure, Thanks John