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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-26-2011, 07:44 PM   #1
dannypat21
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Default Running my Vertical Smoker Dry

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???

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Unread 01-26-2011, 07:47 PM   #2
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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.
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Unread 01-26-2011, 07:56 PM   #3
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I have done it with my spicewine. watch the temps. Some have put small river rock in pan for mass.
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Unread 01-26-2011, 07:58 PM   #4
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Quote:
Originally Posted by Norcoredneck View Post
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.
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Unread 01-26-2011, 09:38 PM   #5
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I run my med Spicewine at 300 regularly without water.
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Unread 01-26-2011, 10:02 PM   #6
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Quote:
Originally Posted by thillin View Post
I run my med Spicewine at 300 regularly without water.
Do you keep the pan empty?? Foil??
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Unread 01-27-2011, 11:14 AM   #7
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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.
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