Been smoking for 40 years BUT

I've not needed a water pan in my smoker,in fact, I tend to open the door once or twice when I'm doing my ribs, just to let out a little moisture. Okay, maybe I just like playing with my food. The thing to remember is that opening the door allows heat to escape and will add time to the cook.

As you can tell there is a small learning curve to the CS compared to an old stick burner, but it's well worth the time.

quote:

Originally posted by Bobtrav:
...Do you ever put a pan of water in the first shelf just to keep moisture up


Bob trav

Nope. This unit will actually keep the moisture content too high (for me) just by the way it's design.

Most water is designed as a heat sink for a design flaw (heat from below like a webber) and some will combine that with a juice for flavor. Many webber owners use sand as a way to even out the heat.

No need here.

With 800 degree insulation and a small vent hole, the moisture escaping from the meat tends to stay inside the smoker.