Using Larger Water Pan and Hover Grill Together

[ed3120]

I have the Smokenator 1000 in a Weber 22 inch grill. I bought an extra large water pan that I’ve been using directly over the smokenator. (I don’t use the original water pan…I just took it out.)
I'm thinking about getting a Hover Grill.


I like using the larger water pan because I can fit more charcoal into the Smokenator (by not using the original water pan) and it holds more water so I don’t have to refill it as often.
 Placing the large water pan directly over the smokenator has two downsides:

1. If I need to add charcoal, I need to remove the water pan first. This is a pain and is a bit of a safety hazard, as I am moving boiling water.

2. I’d like to buy a Hovergrill, but the large water pan is too tall (4”) and I don’t think the Hovergrill will clear it.



My question is, can I move the large water pan to the bottom grill grate (not the cooking grate, the lower grate where the charcoal normally goes), next to the Smokenator? Will it work there, or will it not get hot enough to boil, or will the steam coming off of it ruin the meat above? I’m just trying to think of the best option to use the Hovergrill, while keeping the large water pan. I know I could buy a more shallow water pan, but I would still have to move it to get to the flip-up grate to add more charcoal.

[ncsmoker]

Hi Ed welcome the Hovergrill will fit with your water pan. I'm a little concerned in that you say your water is boiling. I did a 13lb. brisket and 6lb. pork butt yesterday and never had the water boiling. At best it should just be bubbling. I kept my temp at the dome at 140 degrees. The water pan was designed to go over the coals so the moister goes up and over the meat and bastes it like a mop. Placing underneath doesn't accomplish the same thing. Just don't fill it as full and use heavy pot holder gloves. I have never had a problem. Many guys on the forum use a large pan and we all have to move them to stir the coals or add more after 4 or 5 hours.

Hope this helps. If you have any more questions please ask.

NC

[ed3120]

I guess I just assumed it was boiling. It was bubbling, but I'm not sure it was boiling.

[ncsmoker]

Bubbles are fine, that is a simmer and what you look for the water is probably about 180-190 degrees. Warm enough to produce enough steam to baste the meat, but still be vented with the smoke and not condense on the cooler meat on the earlier part of the smoking process.

Sounds like your doing everything okay. Keep on smoking! The hovergrill is great for ribs and chicken quarters. It's are 3" high so you can even get 1/2 chickens under it.