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I finally quit fighting my offset smoker's hot spot with water pans and just moved the firebox
For two years I ran a cheap Chargriller offset and kept putting a water pan on the right side because the temp difference between ends was 75 degrees. Then a guy tending a Lang at a contest in Waco told me the answer was airflow, not moisture, and that I should just build a smaller hotter fire and let the intake do the work. I tried it on a brisket two weekends ago and the two ends held within 15 degrees the whole cook. Now the water pan sits in the garage and I'm learning fire management instead of chasing temps. Has anyone else made that switch and did your fuel use go down or up once you quit using water?
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