I have a dyna-glo bullet smoker, the set up has the water pan directly in the fire, as a result, I burned through. I am now looking for a replacement water pan...
I like the term ‘heat sink’ but I can’t tell if the term ‘thermal mass’ or ‘sensible heat storage’ are scientifically correct. I like how the water evens out the temperature whatever it’s called. I call it a heat sink too but the interweb makes it sound like a way of removing unwanted heat. Do you think we will still be calling it a heat sink ten years from now?
How do you clean it? Soap and water everywhere on the inside? Then season everything again? Or just hose out and wipe down the inside? Then put a fresh coat or spray oil?
Scrape the heavy gunk out first then get the cooker slightly above cook temp, like 250 to 275 and spritz with a spray bottle of water. the water will steam and clean the surface. Only spritz small amounts at a time so that the cooker temps dont drop. Check out our Smoker Builder forums for even more info!😃
Would you recommend a water pan in an offset barrel smoker? I recently bought a Char Griller Grand Champ XD and was going to experiment with a water pan closest to the heat inlet.
I have a propane vertical smoker with water pan. Do you recommend not use water pan or should I be using
Nice to see a sunglasses truck video guy using his platform for good
I have a dyna-glo bullet smoker, the set up has the water pan directly in the fire, as a result, I burned through. I am now looking for a replacement water pan...
Marshall here in the Great Republic of Texas, Great informational video Brother....Thank you
😃👍
I like the term ‘heat sink’ but I can’t tell if the term ‘thermal mass’ or ‘sensible heat storage’ are scientifically correct. I like how the water evens out the temperature whatever it’s called. I call it a heat sink too but the interweb makes it sound like a way of removing unwanted heat. Do you think we will still be calling it a heat sink ten years from now?
Do you recommend a water pan in a wsm if cooking from 275-350 range. Thanks so much
How do you clean it? Soap and water everywhere on the inside? Then season everything again? Or just hose out and wipe down the inside? Then put a fresh coat or spray oil?
Scrape the heavy gunk out first then get the cooker slightly above cook temp, like 250 to 275 and spritz with a spray bottle of water. the water will steam and clean the surface. Only spritz small amounts at a time so that the cooker temps dont drop.
Check out our Smoker Builder forums for even more info!😃
Would you recommend a water pan in an offset barrel smoker? I recently bought a Char Griller Grand Champ XD and was going to experiment with a water pan closest to the heat inlet.
A tuning baffle is best. You can find them at bbqsmokermods.com
Thanks for information
Anytime buddy! 😃
If it's a secret podcast why am I watching it? But good info all the same!!