Running my first run with HM this weekend after a few test runs dialing it in. the only thing i didnt do was a water pan. I normally used a water pan to help regulate the temps but with the precision of the HM it didn't seem necessary. Just wanted to hear what others do.... let me know thanks!
Kamado...water pan or no water pan?
- Thread starter JSiravo
- Start date
No. No. Never. No!
Was I clear enough?
ok so dont use the water pan.... got it!
Steve_M
TVWBB Guru
I've got a KJ Classic as well. The huge mass of ceramic is where the magic happens. It regulates temperature way better than any water pan could ever do. Also, think about where the water pan would reside on a KJ, it would have to be directly above the ceramic heat deflector and directly below your meat. The water will evaporate super fast and basically end up adding steam to the meat above it. That's no good!