Quote:
Originally Posted by BruceB
When I got my first of three WSM's I decided I was going to learn it the way it was designed to be used, with water. That lasted about 4 or 5 cooks. The I moved on to sand in the pan, that lasted probably about two years. From there I went to the terra cotta pan inside the water pan (and still use that in my 18 1/2's) but in my 22 I have settled on no water, no sand, no terra cotta pan, I use just an empty foiled water pan and control my temps on the way up and really haven't looked back. I found no distinct advantage to any method over the empty foiled pan so why bother...
As far as the rust on the charcoal grate, I wouldn't worry about it, just brush it off and if it's too bad just go buy another one, they're fairly cheap.
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I did the same thing. Using water in the bowl is a bit of a safety valve against high temperatures, but after you cook a few times and learn how to control the temps (which is very easy) you will find water is not needed. I just foil wrap my bowl.
