Hey Bill,
Thanks for the info.
I have a few questions nobody seems to have any answers for me on. I have a New Braunfels upright smoker with several levels and a water pan. On what level should I position the meat, a brisket for instance, and how far away from the meat should the water pan be and how close should the pan be to the heat? I really would appreciate it if you could shed some light on that for me.
Thanks,
Sunny
2 thoughts on “Vertical smoker questions”
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Sunny:
The water pan should be down on the lower level about 4-6 inches above your heat source. Usually the meat would be in the top of the smoker. Wherever you place your meat, just make sure you know the cooking chamber temperature where your meat is – not where your thermometer is in the lid. Use a dual probe remote BBQ thermometer like the one we sell at http://www.bbq-book.biz
Thanks,
Bill
Sunny,
I have New Braunfels and love it! I had the shop class where I work to make another for me twice as big!
Put the meat in the middle or higher. This prevents burning of the flame gets too high. Keep the water pan in the bottom of the cooking chamber, next to the opening to the firebox.
Good luck!