Backwoods or Stumps..?

[jmcrig]

Just noticed the above links. I'm good, not that thin skinned.

[SmokyOkie]

Which links Mark?

[Schmokin Party]

So, Tim, can you get up to 350 F with the water? I thought I would need to go with sand to get that high even with a guru.

I adjusted my cook temp to 275 F, but think chicken would do better at higher temps. I haven't done any chicken yet, but saw this post and thought I would ask...


How long do you think it would take to evaporate a full water pan at 350F?

[SmokyOkie]

I think I have cooked that high with water before, but that is pushing it. At sea level atmospheric pressure, water won't get over 212*. I usually use a foil pan full of sand when cooking at 300* and above.

As to how long it would take ot boil off the water I don't know, but i can guarantee that then it is gone, the temps would sky rocket.

[jmcrig]

Which links Mark?

Should have read "posts".

[cabinetmaker]

Water evaporation rates can be calculated, but it depends on many factors. Since evaporation happens only at the surface, #1 factor would be how much area of surface water.Then you have to factor in the volume of the water (cubic inches or centimeters). Relative humidity will play a part also, and ambient air temps. Since the temp in your smoker will rise and fall, the rate changes, as warmer air will have a higher saturation point than cooler air. Rates could be anywhere from 6 to 25 % per hour. Measure the amount of water lost in an hour at any given degree of temperature and that will give you rate of loss percentage for those particular set of factors. There is no way to determine how fast your water pan will empty as a constant. Its ever changing as you just cannot control all the factors involved. Not in a smoker anyway.

[Umpa]

okay.. i've started the search again. if you were to be looking for comp smokers. Around here, more KCBS, but still a lot of MBM style comps. would you buy 2 fatboys so that you can rack up one and have it running a little hotter than the other. or 2 party extended..? lighter (cheaper).. either way vary small shoulder quantity.. but want to be able to load up in the back of the truck and be able to tow the camper. I've got a trailer that i could build off of... but wanna be more mobile and not hitch dependant. (wheels, ramps and a come along will get almost any into the truck.. so Competitor is a possiblilty.. or perhaps the Piglet. then i'm good for whatever.. but only 1 cooker with those two.. and heavy...
thoughts?

what say ye?

[SmokyOkie]

Two GII Parties, the perfect combination of space and portability. If you go Piglet, bump up to the Piglet Plus for an extra 5" depth in the oven chamber. You can put your hotel pans in front to back instead of sideways.

I'll send my phone# if you want to call for details.

[Umpa]

yeah.. send me the digits.. wait..same as on your website?

Two GII Parties, the perfect combination of space and portability. If you go Piglet, bump up to the Piglet Plus for an extra 5" depth in the oven chamber. You can put your hotel pans in front to back instead of sideways.

I'll send my phone# if you want to call for details.

[SouthGA]

well.. still stumped on the stumps. ha. i'll let ya know what i figure out.. i like the water pan cookers tho. i was looking at a big whole hog cooker made by maxifab last year.. (the guy that makes Myrons stuff). simple design and efficient. just to dang big.

Since you mentioned that above, you might want to check out Myron's new line of cookers
http://myronmixonsmokers.com/