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Old 11-14-2012, 08:34 AM   #12
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Join Date: 08-25-10
Location: Secaucus,NJ

I started with water in my WSM's for a year or so. We use water at comps but run them with Rock's stoker. At home I strictly use 18" wsms with Pro Q stackers giving me 3 levels of cooking surface. I have found this does not affect temps with water or without. I have changed to no water in the pans of the 18's with foil lined clay saucers.... this seems to work solid for me. With water in the pan I am able to keep solid at 230-250 degrees for the length of the cook with very little tweaking but cannot get any higher temp than 250. With the foil lined saucer I can vary my cooking temps from 230-300 degrees with very minor tweaking of the vents all the way up to full open. Again once I am set at whatever temp I want I am pretty solid with the wsm's for pretty much the length of any cook. these things are almost foolproof. I finds cleanup to be 100 times easier with no water in the pan
Robert Mansfield (Bubba)- Chicken Chokers of NJ

Backwoods Party,18.5 WSM with Pro Q stacker,Mini WSM, "skeeter" indirect vent crossover offset


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