re: the water pan, I have read that adding anything else other than just water does not make any difference.
In my experience with chamber smokers, adding liquid to the water pan doesn't make a difference in the final product. No need to add a water pan all that will do is burn more fuel heating up the water. But definetly add a heat deflector(I use a pizza pan or a dry water pan) about 2 inches less in diameter than your cooking chamber. Are you using the Maverick for meat and pit temp? Your pit thermometer seems a bit higher than the actual grate, do you find that if it reads 250, the actual cook temp of the grate is lower, say 225?
this site has several different infos for certain smokers like a bullet like mine and an offset.
Love Meatheads site, full of valuable information, I've used his turkey brine recipe for the past 4 years! I agree with several of his points in the link, but I know that the same final product can be achieved without a filled water pan(less prep time, less fuel burned, less cook time, less clean up.) Just trying to save you time.
Last edited by Chateau Bow Wow; March 6th, 2013 at 06:43 PM.