Running my Vertical Smoker Dry

dannypat21 · Jan 26, 2011

I had my first cook with my new vertical cabinet smoker this weekend and I ran it with water the entire cook. I wanted to try it out dry this weekend so I was wondering what precautions I should be taking. I want to avoid any burnt smell from the grease hitting the hot water reservoir, and I definetely want to avoid a grease fire. I was thinking of lining the water reservoir with foil and putting a full size steam pan in to capture grease. Will this do the trick??? Any other ideas or suggestions???

Thanks!

getyourrubonbbq · Jan 26, 2011

I have not done this myself, but I have heard of some putting sand in the pan?? I can see where it would hold heat and catch drippings, but then again I've never tried it. I'm sure others will chime in.

Norcoredneck · Jan 26, 2011

I have done it with my spicewine. watch the temps. Some have put small river rock in pan for mass.

MilitantSquatter · Jan 26, 2011

Norcoredneck said:
I have done it with my spicewine.

I used to do the same when I had a SW too... Double lining of foil and then aluminum pan... never had an issue that way.

thillin · Jan 26, 2011

I run my med Spicewine at 300 regularly without water.

dannypat21 · Jan 26, 2011

thillin said:
I run my med Spicewine at 300 regularly without water.

Do you keep the pan empty?? Foil??

Fatback Joe · Jan 27, 2011

I have never put water in my SW since I have owned it.

Just a double layer of foil to help with the clean up...........no issues that I can tell.

Running my Vertical Smoker Dry

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