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Unread 11-14-2012, 04:12 PM   #26
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Join Date: 05-08-12
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Originally Posted by neuyawk View Post
Ah so that would explain why it's such a pain to get it real hot with the water. I've been trying to get her up past 270 for a while and it was a royal pain. I guess I'm gonna try it without the water this week.
I used water for my very first cook and it was fine. Next cook, couldn't get it up high enough, so I dumped the water out. Made a helluva difference. Made a mess of the bowl, too

Third cook, I put foil wrapped saucer in. Better, still messy. Bought a wide roll of foil and put a new sheet on before every cook.
18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!
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