On 30 Jul 2004 04:45:04 -0700, (salchichon)
wrote:

>where is the best place to put a water pan in a weber kettle grill
>during indirect q'ing?
>
>right now i put it directly underneath the meat, on the same grate as
>the charcoal. the only other option i see would be to place it
>directly over the coals on the food grate.
>
>which location do you think would get the best flow of moisture over
>the meat?
>
>thanks...

Not sure why you need a water pan, but when I use a drip pan I put it
in the location you described. That should work for a water pan also.

"salchichon" > wrote in message
om...
> where is the best place to put a water pan in a weber kettle grill
> during indirect q'ing?
>
> right now i put it directly underneath the meat, on the same grate as
> the charcoal. the only other option i see would be to place it
> directly over the coals on the food grate.
>
> which location do you think would get the best flow of moisture over
> the meat?

The water pan does nothing for moisture. It's there as a heat sink to even out
the temp.


Tyler

"Tyler Hopper" > wrote in message
...
> The water pan does nothing for moisture. It's there as a heat sink to even
out
> the temp.

Why then do kamado afficianados say they have better results due to the
greater moisture rentention?

J/K

-CAL

"salchichon" > wrote in message
om...
> where is the best place to put a water pan in a weber kettle grill
> during indirect q'ing?
>

Garage.

"salchichon" > wrote in message
om...
> where is the best place to put a water pan in a weber kettle grill
> during indirect q'ing?

I put it right under the meat, on the charcoal grid. Mainly because I don't
want grease drippings all over the bottom of the kettle, and this way the
fat drips into the water, and cleans up real easy.

/s

"Tyler Hopper" > wrote in message
...
> The water pan does nothing for moisture. It's there as a heat sink to even
out
> the temp.

Why then do kamado afficianados say they have better results due to the
greater moisture rentention?

J/K

-CAL

I must object to you waterpan critics. What do you think happens to that
steam? Do you think it bypasses the food? If that's so, what happens in a
steamer?

Look at the situation: in a steamer the food is basted by the steam while
the food cooks in the heat. The same occurs in a WSM, or ECB, or whatever
makes heat and steam. The food isn't magically shielded from the steam just
because it's an outdoor cooker.

I'm perfectly aware the water has an impact on temperature in the cooker.
I'm also aware it shields the food from direct heat from the charcoal. But
that can't be all that it does.



"Larry Noah" > wrote in message
...
> On 30 Jul 2004 04:45:04 -0700, (salchichon)
> wrote:
>
> >where is the best place to put a water pan in a weber kettle grill
> >during indirect q'ing?
> >
> >right now i put it directly underneath the meat, on the same grate as
> >the charcoal. the only other option i see would be to place it
> >directly over the coals on the food grate.
> >
> >which location do you think would get the best flow of moisture over
> >the meat?
> >
> >thanks...
>
> Not sure why you need a water pan, but when I use a drip pan I put it
> in the location you described. That should work for a water pan also.
>
>

"kobalt" > wrote in message
>
> Look at the situation: in a steamer the food is basted by the steam while
> the food cooks in the heat. The same occurs in a WSM, or ECB, or whatever
> makes heat and steam. The food isn't magically shielded from the steam
just
> because it's an outdoor cooker.
>
> I'm perfectly aware the water has an impact on temperature in the cooker.
> I'm also aware it shields the food from direct heat from the charcoal. But
> that can't be all that it does.

Many WSM and ECB owners have gotten better results by covering the empty pan
with foil or adding sand instead of water. If you like steamed meat, go for
it.
Ed

http://pages.cthome.net/edhome

kobalt wrote:
> I must object to you waterpan critics.

Hmmm, I been a water pan critic for some time. I think they're
useless and tossed the one that came in my WSM.
--
-frohe
Life is too short to be in a hurry

frohe wrote:
> kobalt wrote:
>> I must object to you waterpan critics.
>
> Hmmm, I been a water pan critic for some time. I think they're
> useless and tossed the one that came in my WSM.


Well, that's mainly because you cook BBQ, Frohe. Yep, good old meat over
the coals, BBQ.

Last time I used my water pan it had gas in it and I was using it to clean
my fuel pump.


TFM®

TFM® wrote:
> Well, that's mainly because you cook BBQ, Frohe. Yep, good old meat
> over the coals, BBQ.

I can't help it; I was raised without knowin what a water pan was for
a cooker. Watched my grandad and daddy both fire up a 55 gallon drum
to cook up some of the best Q in the world.
--
-frohe - a chip off the old (wood) block
Life is too short to be in a hurry

frohe wrote:
> TFM® wrote:
>> Well, that's mainly because you cook BBQ, Frohe. Yep, good old meat
>> over the coals, BBQ.
>
> I can't help it; I was raised without knowin what a water pan was for
> a cooker. Watched my grandad and daddy both fire up a 55 gallon drum
> to cook up some of the best Q in the world.


Lucky you. My daddy used to grill sometimes with Kingsford and Kraft.

Never learned a ****in' thing from that man.


TFM®

frohe wrote:
> TFM® wrote:
>> Well, that's mainly because you cook BBQ, Frohe. Yep, good old meat
>> over the coals, BBQ.
>
> I can't help it; I was raised without knowin what a water pan was for
> a cooker. Watched my grandad and daddy both fire up a 55 gallon drum
> to cook up some of the best Q in the world.
> --
> -frohe - a chip off the old (wood) block
> Life is too short to be in a hurry

Water pan is for watering the dogs and other critters, isn't it?

BOB

frohe wrote:
> TFM® wrote:
>> Well, that's mainly because you cook BBQ, Frohe. Yep, good old meat
>> over the coals, BBQ.
>
> I can't help it; I was raised without knowin what a water pan was for
> a cooker. Watched my grandad and daddy both fire up a 55 gallon drum
> to cook up some of the best Q in the world.


Lucky you. My daddy used to grill sometimes with Kingsford and Kraft.

Never learned a ****in' thing from that man.


TFM®

frohe wrote:
> TFM® wrote:
>> Well, that's mainly because you cook BBQ, Frohe. Yep, good old meat
>> over the coals, BBQ.
>
> I can't help it; I was raised without knowin what a water pan was for
> a cooker. Watched my grandad and daddy both fire up a 55 gallon drum
> to cook up some of the best Q in the world.
> --
> -frohe - a chip off the old (wood) block
> Life is too short to be in a hurry

Water pan is for watering the dogs and other critters, isn't it?

BOB

TFM® wrote:
> Well, that's mainly because you cook BBQ, Frohe. Yep, good old meat
> over the coals, BBQ.

I can't help it; I was raised without knowin what a water pan was for
a cooker. Watched my grandad and daddy both fire up a 55 gallon drum
to cook up some of the best Q in the world.
--
-frohe - a chip off the old (wood) block
Life is too short to be in a hurry

"frohe" > wrote in message
...
> kobalt wrote:
> > I must object to you waterpan critics.
>
> Hmmm, I been a water pan critic for some time. I think they're
> useless and tossed the one that came in my WSM.
> --
> -frohe
> Life is too short to be in a hurry
>

When I used a Mecco I thought the water made the food taste swampy and
fetid. I like the results from my offset waaaay better.

--

frohe wrote:
> kobalt wrote:
>> I must object to you waterpan critics.
>
> Hmmm, I been a water pan critic for some time. I think they're
> useless and tossed the one that came in my WSM.


Well, that's mainly because you cook BBQ, Frohe. Yep, good old meat over
the coals, BBQ.

Last time I used my water pan it had gas in it and I was using it to clean
my fuel pump.


TFM®

kobalt wrote:

> I'm perfectly aware the water has an impact on temperature in the
> cooker. I'm also aware it shields the food from direct heat from the
> charcoal. But that can't be all that it does.

Well, top-poster, that's all it does.

"kobalt" > wrote in message
>
> Look at the situation: in a steamer the food is basted by the steam while
> the food cooks in the heat. The same occurs in a WSM, or ECB, or whatever
> makes heat and steam. The food isn't magically shielded from the steam
just
> because it's an outdoor cooker.
>
> I'm perfectly aware the water has an impact on temperature in the cooker.
> I'm also aware it shields the food from direct heat from the charcoal. But
> that can't be all that it does.

Many WSM and ECB owners have gotten better results by covering the empty pan
with foil or adding sand instead of water. If you like steamed meat, go for
it.
Ed

http://pages.cthome.net/edhome

kobalt wrote:
> I must object to you waterpan critics.

Hmmm, I been a water pan critic for some time. I think they're
useless and tossed the one that came in my WSM.
--
-frohe
Life is too short to be in a hurry

>"kobalt" wrote:

>I'm perfectly aware the water has an impact on temperature in the cooker.
>I'm also aware it shields the food from direct heat from the charcoal. But
>that can't be all that it does.

In my experience, that is all it does. Moisture in the cooking chamber adds no
moisture to the meat, nor does it reduce moisture extracted from the meat in
the cooking process.
As many have pointed out, here and elsewhere, one can boil a piece of meat and
and end up with a dried out piece of crap. But that is a very moist cooking
enviroment.
What do you think happened to that boiling water?
Did it bypass the meat?
I run my WSM w/o a waterpan 98% of the time. When I do use the pan, it is dry,
and only used as a heat deflector.
I love barbecue, but I'm not too big on steamed meat.
My $.02

Jim

kobalt wrote:

> I'm perfectly aware the water has an impact on temperature in the
> cooker. I'm also aware it shields the food from direct heat from the
> charcoal. But that can't be all that it does.

Well, top-poster, that's all it does.

I must object to you waterpan critics. What do you think happens to that
steam? Do you think it bypasses the food? If that's so, what happens in a
steamer?

Look at the situation: in a steamer the food is basted by the steam while
the food cooks in the heat. The same occurs in a WSM, or ECB, or whatever
makes heat and steam. The food isn't magically shielded from the steam just
because it's an outdoor cooker.

I'm perfectly aware the water has an impact on temperature in the cooker.
I'm also aware it shields the food from direct heat from the charcoal. But
that can't be all that it does.



"Larry Noah" > wrote in message
...
> On 30 Jul 2004 04:45:04 -0700, (salchichon)
> wrote:
>
> >where is the best place to put a water pan in a weber kettle grill
> >during indirect q'ing?
> >
> >right now i put it directly underneath the meat, on the same grate as
> >the charcoal. the only other option i see would be to place it
> >directly over the coals on the food grate.
> >
> >which location do you think would get the best flow of moisture over
> >the meat?
> >
> >thanks...
>
> Not sure why you need a water pan, but when I use a drip pan I put it
> in the location you described. That should work for a water pan also.
>
>