Has anyone tried putting a pan of water, beer, juice etc on the bottom shelf of there CS while smoking? How did it work.
Thanks
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The Cookshack is such a moist cooker that many folks open the door to let moisture out.
Can't figure why anyone would want to add to it.
Can't figure why anyone would want to add to it.
A water pan is useful for several thing: 1) stabilizing temps and keeping them around 225, and 2) adding moisture to a dry cooking environment.
Item 1) the Cookshack is thermostatically controlled so the temp is always stable.
Item 2) SmokinOkie and Tom have said it many times that the Cookshack is a very moist cooker, and I've found this to be true. In fact, sometimes I'll crack the door just to let out some steam.
Item 1) the Cookshack is thermostatically controlled so the temp is always stable.
Item 2) SmokinOkie and Tom have said it many times that the Cookshack is a very moist cooker, and I've found this to be true. In fact, sometimes I'll crack the door just to let out some steam.
If for some reason you want additional moisture in the meat marinate it in the liquid instead before placing in the smoker, but as everyone else states, the Cookshacks are such sealed units that you dont really need to add the moisture pan.
Regards,
Preston
Regards,
Preston