When to change water: Smoking ribs...

[DaxFaxian]

I've just bought a new smoker and am wondering how often I need to change the water in the bottom of the pan. The manual says to change it every 2 - 3 hours, but I've read that I can replace the pan Bradley provides with a disposable metal pan from WalMart?

Thanks from a beginner!!!

[SherryGabs]

I've been using mine a couple of months now. I just check it every few hours and if the water has evaporated, I add more.

[GusRobin]

Look for 2 things - low water or "water" that is not low but mostly grease. At a minimum I usually change water after the smoke portion is done.
As for the disposal pan, I did that for a while and then just bought a metal one ( 9X 13 I think)  as sometimes the disposables were too flimsy.

[DaxFaxian]

Thanks. I heard that placing HOT water in the pan helps speed up the re-heating process. Any advice on that?

[DaxFaxian]

What do you mean by the "smoke portion"? Is there something that I'm missing? Do I stop the bisquettes from burning?

[RedJada]

What do you mean by the "smoke portion"? Is there something that I'm missing? Do I stop the bisquettes from burning?

After about 4 hours the meat usually stops taking on the smoke flavor. For ribs I only run the smoke for 2 hours, 6 briquettes but leave the smoke generator on for the extra heat. On long cooks like a butt I run the smoke 4 hours. Always keep the smoke generator on for the heat. Google bubba pucks, if you don't have some you should get a couple. You place them on top of your briquettes in the tube. So if you have 6 briquettes (2 hours) the bubba pucks will push the last briquettes into the water bowl, SG still running.

[tskeeter]

Thanks. I heard that placing HOT water in the pan helps speed up the re-heating process. Any advice on that?

Use as close to boiling temperature water as you can get in your puck bowl/puck pan.  (I bring a tea kettle to boiling, then take it out to the smoker to fill the puck bowl.)  Cold water will absorb a lot of heat.  If you use cold water in the puck bowl, a lot of the heat your smoker is generating is going to heating the water, rather than being used to cook the meat.  That slows everything down a lot.