Can you use too much lump?

Mattman3969 said:

KingtUT said:

Mattman3969 said:

With water in the pan the highest the temp will be is 212° (Boiling point)  You were not grilling the chicken but more along the lines of steaming it.  Ditch the liquid, use a dry drip pan and run your done up to around 400-425.  Chicken fine in under 1hr.  

Maybe im misunderstanding something here but having water in the pan doesnt mean the egg temp cant get above 212...

Check your temps right above the pan.  The steam coming off the water can not be above boiling temps.  

The water cant get above 212.  I know that.  The green egg and the steam however can exceed 212.  Thats all im saying.  I do get what your saying as far as it having an effect on the chicken cooking slower.  Makes good sense. 

theyolksonyou said:

Without pressure, that steam cannot exceed 212. Fluid mechanics are awesome. 

Agree. I guess my previous post was a bit vague. 

The only other things to note on the water pan......

-They serve their purpose when you have something really fatty sitting above and you don't want the fat dripping something hot and making bitter smoke.  Plus, instead of water, you can use beer, apple juice, cider vinegar, etc to introduce a slightly different flavor profile.

-If you are using a water pan on a low and slow, you better keep an eye on it.....because when all the water is gone, then the temp is going to shoot up.  If you have it tuned in for 250F, with a bunch of water, the process of evaporation uses a ton of heat.  So once it stops using all that heat, it's going to raise the grid and dome temp unless you throttle it down.

1 calorie = amount of energy it takes to raise the 1 gram of water by 1C.  And 1000 calories = just under 4 BTU's.  So, I'm sure there's an equation here!!! 

@stlcharcoal,  as I recall the equation goes along the lines of, E=mc2 but I'm checking out of this deal  

Saturated steam temp vs pressure. 

@kingut  nerds don't use gassers.