MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 08-06-2018, 11:45 PM   #1
AKMIMNAK
Full Fledged Farker

 
AKMIMNAK's Avatar
 
Join Date: 08-02-17
Location: Minneapolis, MN
Name/Nickname : Jonathan
Default Can I completely remove WSM water pan and cook UDS style?

I'm not talking about hanging meat. I'm simply wondering if I can just eliminate the water pan altogether and let the delicious drips flavor the meat as they hit the coals before, ala UDS flavor theory. I never cook with water anyways.
__________________
My BBQ Channel:
https://www.youtube.com/c/Texas25

My BBQ Trail:
Masterbuilt Electric to Weber 22.5 One Touch Kettle to
PBC to Texas Original Pit - Pearsall to

LONE STAR GRILLZ 20x42 OFFSET w/ CROSSFLOW
Oh, and I bought a barely used 22.5 WSM while waiting for my LSG to arrive

Last edited by AKMIMNAK; 08-06-2018 at 11:46 PM.. Reason: Misspelling
AKMIMNAK is offline   Reply With Quote




Old 08-07-2018, 01:17 AM   #2
Tatanka
On the road to being a farker
 
Join Date: 01-20-16
Location: East Bethel, MN
Name/Nickname : Kevin
Default

Son, you can do whatever the hell you want! This is AMERICA!

Sure you can run a WSM without the water pan.
__________________
"Government is not Reason; it is not Eloquence; it is [B][I]Force[/I][/B]. Like fire, it is a dangerous servant and a fearful master." ~ George Washington

Kevin
22.5" Weber Kettle & 18.5" Weber Smokey Mountain
Tatanka is offline   Reply With Quote


Old 08-07-2018, 02:26 AM   #3
Badjak
Take a breath!
 
Join Date: 06-23-16
Location: In the hot Zambezi Valley
Default

Yes you can.
I do it in wintertime when I don't struggle to keep to keep the heat down.
I quite like it.
Just be careful when you open the lid as the extra oxygen and the fat make for an awesome pyromaniac display :)
__________________
Life is too short to drink bad wine (anonymus)
Badjak is online now   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Old 08-07-2018, 06:31 AM   #4
HoosierTrooper
Full Fledged Farker
 
HoosierTrooper's Avatar
 
Join Date: 06-25-07
Location: Jeffersonville, Indiana
Default

That is the only way I cook ribs on my 22.5 because I believe they cook a little more evenly without the pan.
__________________
18.5 and 22.5 WSM's
Old Country Pecos
Certified MOINK Baller 11-9-08
HoosierTrooper is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Old 08-07-2018, 06:57 AM   #5
16Adams
somebody shut me the fark up.

 
16Adams's Avatar
 
Join Date: 01-16-13
Location: USA
Default

July 4, 1776
__________________
Primo Oval XL, GMG Davy Crockett

Previously Owned OG-PBC, BGE-Mini,New Braunfels Black Diamond,Tiernan SOB 24&48, Akorn, 2 WSM 18.5, 3 Jumbo Joes, Weber Kettle 18&22, Blackstone and others.
16Adams is offline   Reply With Quote


1 members found this post helpful.
Thanks from: --->
Old 08-07-2018, 08:13 AM   #6
Bob C Cue
Babbling Farker

 
Bob C Cue's Avatar
 
Join Date: 05-16-14
Location: St. Louis, MO
Default

I believe it is illegal in California.
__________________
Weber OTG
Pit Barrel Cooker
Thermapen Classic
Thermoworks Smoke
Bob C Cue is online now   Reply With Quote


Old 08-07-2018, 04:00 PM   #7
AKMIMNAK
Full Fledged Farker

 
AKMIMNAK's Avatar
 
Join Date: 08-02-17
Location: Minneapolis, MN
Name/Nickname : Jonathan
Default

Quote:
Originally Posted by Badjak View Post
Yes you can.
I do it in wintertime when I don't struggle to keep to keep the heat down.
I quite like it.
Just be careful when you open the lid as the extra oxygen and the fat make for an awesome pyromaniac display :)
That is a great thought! I hadn't even considered that benefit. Might need to do it here in MN this winter.
__________________
My BBQ Channel:
https://www.youtube.com/c/Texas25

My BBQ Trail:
Masterbuilt Electric to Weber 22.5 One Touch Kettle to
PBC to Texas Original Pit - Pearsall to

LONE STAR GRILLZ 20x42 OFFSET w/ CROSSFLOW
Oh, and I bought a barely used 22.5 WSM while waiting for my LSG to arrive
AKMIMNAK is offline   Reply With Quote


Old 08-08-2018, 03:31 PM   #8
EricD
is one Smokin' Farker
 
Join Date: 08-08-14
Location: Framingham, Taxachusetts
Default

I find my WSM runs a little hotter without the pan, but yes very doable
__________________
22" Weber Kettle black, 18" Weber Kettle black,Weber Genesis S-310 Stainless Gasser, Weber Genesis Silver Edition Gasser, 22" Weber Smoky Mountain, 28" Blackstone Griddle, Blackstone Pizza Oven, The Big Easy, Anova Immersion Cooker, PizzaQue, Kettle Rotisserie, Infrared temp gun, Maverick ET-732, ThermaPop, Grillaholics Grill Mats
EricD is offline   Reply With Quote


Thanks from:--->
Old 08-08-2018, 03:33 PM   #9
Stingerhook
somebody shut me the fark up.

 
Stingerhook's Avatar
 
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
Default

I do it all the time, rarely use it.
__________________
Marty

UDS now resurrected, Square Chicken Cooker, Green 22" Kettle, Stok Tower Grill & Barrel Grill, Stealth WSM 18", Char Broil Kamander
Stingerhook is offline   Reply With Quote


Thanks from:--->
Old 08-08-2018, 03:45 PM   #10
BoLiles
Full Fledged Farker
 
BoLiles's Avatar
 
Join Date: 04-01-14
Location: Fort Worth, TX
Name/Nickname : Bo
Default

ribs, possibly chicken exposed to the fire...sure. But larger cuts, you need at least a drip pan IMO. But that doesn't mean you need the water pan per say.
__________________
NorthTX BBQ'er now cooking on a premium type kettle cooker - It's STILL all about patience.
BoLiles is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Old 08-08-2018, 04:08 PM   #11
angryelfFan
is one Smokin' Farker

 
angryelfFan's Avatar
 
Join Date: 01-28-16
Location: Ann Arbor (but still a Buckeye fan)
Default

I did ribs like this once on my 18.5 WSM. I have the hanger attachment. They came out ok. Different flavor than by using the racks and water pan (filled or not).
__________________
Blackstone
Lodge Hibachi
The Big Easy
Weber Smokey Mtn 18.5"
Weber Master Touch 22.5"
Humphrey's Battle Box
Shirley 24 x 50 Cabinet Model
angryelfFan is offline   Reply With Quote


Thanks from:--->
Old 08-09-2018, 06:41 AM   #12
longwayfromhome
Full Fledged Farker

 
Join Date: 09-05-13
Location: Auckland, NZ
Default

No water pan works great with a rotisserie.
__________________
Ralph in Auckland... with a WSM 22", a FireMagic 24S, a BQ Grills pig cooker, an LSG 24 x 60 offset ... and a hopeful attitude.
... but for all that, I left my heart along the Chief Joseph Scenic Byway ...
longwayfromhome is offline   Reply With Quote


Thanks from:--->
Old 08-09-2018, 08:52 AM   #13
Texas409
Knows what a fatty is.
 
Join Date: 07-09-18
Location: Ann Arbor, MI (misplaced Texan)
Name/Nickname : Bobbyque
Default

I almost tried this with my WSM but I had no idea what I was doing when I bought the contraption. All I've ever used were my dad's offsets back home. I'm a noob when it comes to these little smokers but they're so easy to use.
__________________
Southeast Texas born n' braised
Texas409 is offline   Reply With Quote


Thanks from:--->
Old 08-09-2018, 09:45 AM   #14
Zak
Full Fledged Farker

 
Zak's Avatar
 
Join Date: 11-23-10
Location: Monson, MA
Default

The only issue i found when not using the water pan is if you're cooking something like roadside chicken that drips a lot of liquid. I had a hard time keeping the temps up because the chicken was getting the charcoal too wet, and all that liquid was absorbed by the ash and left a nasty mess behind. So i find the water pan acts as a grease catcher with certain cooks.
Zak is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Old 08-09-2018, 10:27 AM   #15
upStomp
Full Fledged Farker

 
upStomp's Avatar
 
Join Date: 05-27-14
Location: North Central MA
Default

I only use the water pan on my 22.5, and only for certain cooks - larger cuts or higher quantity. I'll usually just stick a foil pan on the bottom rack or nothing at all (especially for chicken). I don't think I've used the water pan in my 18.5 in over a year, as it's typically used for hanging split chickens or smaller butts where a half-pan on the lower rack makes for easy cleanup.
__________________
Weber Kettle 22.5 ↑ WSM 18.5 ↑ WSM 22.5 ↑ Assorted Portables

BBQ Brethren 2018 Tri-Tip Master!!!
upStomp is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Reply

Tags
uds, WSM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 12:34 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts