urgent quick queston water in pan ???


 
J

John Furdyn

TVWBB Pro
Doing a low and slow cook with water "Right Now".

Filled water pan (WSM) water pan about 3/4 with boiled water 3.5 hrs ago, been maintaining, constant 280 lid temp every since.

Due to high winds in my area today, I have a make shift wind break with flattened carboard boxes, carpet, etc., so getting at the access door, to add water is pretty hard.

So far no smoke from a empty water pan.

Question think I might be able to go another 1.5 hrs without adding water to pan ? Maintaining 280 lid ??

Any help quick appreciated. Thanks
 
You should be fine for at least that long. I don't add any water or anything just an empty pan, close up the vents a little and you should fly along just fine.

Clark
 
Sorry I think I'm missing you on this one!

I keep the smoker at about 225 to 250 without any water so I was thinking you can eitehr maintain your temps or bring them down if you need. It would come down quicker if you add water though.

Let me know if this makes any sense at all or if I'm just talking jibberish, I do that from time to time!

EDIT - Sorry I think I'm going nuts I thought I read a reply from you!

Clark
 
Clark

I'm not doing a very good job explaining this.

I watched a video on youtube a guy cooked 2 whole chicken for 4-5 hrs at 250 ish lid temp, and he had "water" in the pan. I don't know for sure if water makes a difference or not, and I don't care to discuss it here now.

My concern was do you think I could get thru the end of the cook without adding water.
I want the pan to have water in it for the "rest" of the cook.

with my windbreak I came up with I thought it would be too much trouble to get to the access door to check or add water.

I just came in from checking the water pan it had water init. Getting to the access door wasn't as difficult as I thought. I actually have some carpet fastened to flattened cardboad
boxes with clothes pin holding it together.

I know not very safe.

But everthing is okay.

Thanks anyway.

John
 
I see, sorry about that. I think you'll probably still have a little water in the pan but I would probably add a little more just to be sure if it isn't to much trouble......
 
John,
I usually add water when i lift the lid or a check. Use a garden-type watering can and pour it rightthru the two grates.
 
Clark

The chicken came out very tender & juicey, some of the best whole chicken I've made.

Wish I would of made 2 so we would have had more leftovers.

Thanks
 
You must log in or register to reply here.

 

Back
Top