Alternatives to the catch-bowl

[n/a]

Kirk,

My post wasn't ment to be critical toward you and I apologize if taken that way. I just come from the store where I bought my smoker and looking at the picture in this post and the two at the store, one stainless and one black there is a big difference in the two! The water pan in the black smoker is just like mine and the one pictured in this post, the stainless model has at least 3/4" between the heater and the pan! My concern was that by the two touching wouldn't it cause unessary condensation from over heating the water in the pan as I'm getting a lot of moisture running out of the bottom of my door every time I smoke!  Does this make sense?

Larry M

[poorman]

[:p]<b></b><font face="Tahoma"></font id="Tahoma"><font size="6"></font id="size6"><font color="brown"></font id="brown">Hi everybody, have my bs two days now have the same problem with the water dish no big deal. Have made fish, ribs, chichen came out great. Have fun with your smoker lets EAT.

[Chez Bubba]

Larry,

No offense taken. Is the moisture coming out the bottom water or fat, or both?

Kirk

http://www.chezbubba.com

[Chez Bubba]

Larry,

Your question peaked my interest so I decided to do a test. I took my bisquette burner out and turned it on without anything else.

After an hour the temp on the plate was 156. I missed the 2hr reading because a buddy of mine stopped by. At 3hrs it was at 249. I had the unit outside where ambient temp was about 30.

I'm not a physicist so I don't know if that temp can transfer enough energy through the bowl & into the water to actually make it boil off. I'll still stick to my theory that that heat bulb is providing the heat that makes the water into steam.

Anywho, that's my experiment for the day, just thought I'd let you know. Hope it warms up for you a bit so you can resume cookin'!

Kirk

http://www.chezbubba.com