I must object to you waterpan critics. What do you think happens to that
steam? Do you think it bypasses the food? If that's so, what happens in a
steamer?

Look at the situation: in a steamer the food is basted by the steam while
the food cooks in the heat. The same occurs in a WSM, or ECB, or whatever
makes heat and steam. The food isn't magically shielded from the steam just
because it's an outdoor cooker.

I'm perfectly aware the water has an impact on temperature in the cooker.
I'm also aware it shields the food from direct heat from the charcoal. But
that can't be all that it does.



"Larry Noah" > wrote in message
...
> On 30 Jul 2004 04:45:04 -0700, (salchichon)
> wrote:
>
> >where is the best place to put a water pan in a weber kettle grill
> >during indirect q'ing?
> >
> >right now i put it directly underneath the meat, on the same grate as
> >the charcoal. the only other option i see would be to place it
> >directly over the coals on the food grate.
> >
> >which location do you think would get the best flow of moisture over
> >the meat?
> >
> >thanks...
>
> Not sure why you need a water pan, but when I use a drip pan I put it
> in the location you described. That should work for a water pan also.
>
>