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  1. #1
    Join Date
    Jan 2011
    Location
    Tulsa, OK
    Posts
    403

    Default Has anyone tried adding a water pan to their UDS?

    I am going to build a UDS and I was thinking about adding a water pan between the burn chamber and the cook chamber, I was just wondering if anyone has tried this and if it would work?

    I was thinking about trying to find or build a 17"-18" pan to go just above the charcoal. Just a thought.
    Cheers, Mike
    Southern Style Cooker, 2-Hasty Bake's, Webber 22" one touch silver, UDS

  2. #2
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    No need for a water pan, it's a really moist environment.
    Some folks use a 16" Walmart Pizza Pan as a deflector though.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  3. #3
    Join Date
    Jan 2011
    Location
    Tulsa, OK
    Posts
    403

    Default

    Yea I was mainly thinking for a heat sink / buffer from the direct heat.
    Cheers, Mike
    Southern Style Cooker, 2-Hasty Bake's, Webber 22" one touch silver, UDS

  4. #4
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    The Pizza pan would be your best bet...
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  5. #5
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Be sure to remember that one of the things that makes the UDS shine head and shoulders above the WSM is that they use direct heat and thus flavor the meat with the drippings hitting the fire below. If you put something in between the meat and the fire you will lose that extra flavor enhamcement.

  6. #6
    Join Date
    Jan 2011
    Location
    Tulsa, OK
    Posts
    403

    Default

    Good point Tim!
    Cheers, Mike
    Southern Style Cooker, 2-Hasty Bake's, Webber 22" one touch silver, UDS

  7. #7
    Join Date
    Jan 2008
    Location
    Brighton, MI
    Posts
    387

    Default

    Quote Originally Posted by SmokyOkie View Post
    Be sure to remember that one of the things that makes the UDS shine head and shoulders above the WSM is that they use direct heat and thus flavor the meat with the drippings hitting the fire below. If you put something in between the meat and the fire you will lose that extra flavor enhamcement.
    Beat me to it
    Geoff

    What goes up, must come down.....Preferably to a soft landing!

    I survived Indiana......... If you can call it that....

    KCBS Certified Judge

    Capt-N-Smoke BBQ Comp Team

    BDS Deluxe 2343
    DBD 1 (Drum By Dawg) (Gone. Gave it to a friend for a Christmas present)
    Weber Kettle (for small smokes)
    Kenmore gas grill

  8. #8
    Join Date
    Oct 2010
    Posts
    14

    Default

    Hi all, I tried a water pan last weekend,it does work but It caused surface rust on the inside of the drum, and black drip marks on the outside. It seems like I burned more briquettes too.
    I wil try the pizza pan idea next time.

  9. #9
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    The beauty of a drum smoker is that it does not need a water pan, and that the fat/meat juices that vaporize in the fire add such a unique flavor. A water pan would defeat that. I'm toying with the idea of adding a heat diffuser, but it needs to be something that will allow the drippings to hit the coals.

    Maybe something like this:

    http://www.theqjoint.com/forum/showt...=heat+diffuser

    Or this:

    http://www.theqjoint.com/forum/showt...a+pan+diffuser

    Something with holes/slits/whatever to allow that meat juice and grease to land on the fire. I'm liking the latter for a cheap solution. But I've done quite well w/out a diffuser at all.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  10. #10
    Join Date
    Oct 2010
    Posts
    14

    Default

    On my first cook on the uds,I did chicken legs,there was a lot of fat (apparently),I wasn't all that impressed with the flavor of the(excessive) vaporized juices .Maybe it was just bad luck for a first timer,that's why I tried a water pan.

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