WSM water question

majake · 02-25-2013, 05:50 PM

I attended a local barbecue competition here in town yesterday and chatted up a few of the teams. It was kinda cool to see the different equipment that was being used. Several told me that they did not use water in their WSMs but they used other things like sand or lined ceramic pots or other such things. They said that nobody uses water in their smokers. Is this true?

superlazy · 02-25-2013, 05:55 PM

I just foil my water pan

El Ropo · 02-25-2013, 05:56 PM

It's true, many people don't use water in their WSMs. IMO, it wastes BTUs, and makes it harder to cook at higher temps.

The moist environment also affects bark.

Contrary to popular belief, meat in a smoker gets its moisture from within, not from a water pan or spritzing.

HeSmellsLikeSmoke · 02-25-2013, 05:58 PM

Many of us do not use water in WSMs. Water acts as a heat sink, which can be accomplished with a clay saucer or sand in the pan. We wrap them in foil which makes cleanup much easier.

caseydog · 02-25-2013, 06:03 PM

I line my water pan with foil and fill with water. I just don't like my drippings falling onto a hot surface and making fatty smoke. Personal preference.

It's nice to get opinions, and experiment, but use your smoker however you want. It's your smoker and your food.

CD

Freddy j · 02-25-2013, 06:06 PM

Quote:

Originally Posted by superlazy

I just foil my water pan

Me too

Harbormaster · 02-25-2013, 06:22 PM

Sometimes I use water in a foiled pan.
Sometimes I use sand covered with foil.
Sometimes I use crushed pop cans covered with foil.
Sometimes I use just a foiled pan.

The options are limitless really.

I do like the way the WSM cooks when I use water, but I don't like how much charcoal I use.

I reckon my preference is crushed cans covered with foil.

FLAQUE · 02-25-2013, 10:02 PM

The fisrt few times using my WSM, I used water, as stated earlier it's a little difficult to get the temp up. I use no water now and have no problem making tasty moist Q. JUST MAKE SURE YOU COVER THE WATER PAN WITH FOIL!

Dirtbuddy · 02-25-2013, 10:05 PM

Never used water in my pan. Just cover with foil, and re-foil as necessary, easy clean up.

DaveElliott · 02-25-2013, 10:05 PM

I don't use anything in my waterpan. I just put a couple layers of foil across the top and call it good. Cleanup is soooo much easier!

HankB · 02-25-2013, 10:18 PM

I use water when I'm doing a low 'n slow. Water boils at 212°F and will moderate any spikes above that. My suggestion is to think of it as a useful crutch to help control temps until you get comfortable controlling your WSM.

When I'm cooking stuff like fowl that can go higher, I don't use water but simply foil the pan. On my most recent cook I did not even use the water pan and ran the cooker about 310°F.

Smoothsmoke · 02-25-2013, 10:24 PM

Foil in the pan for me. No water, no sand, no nada.

Callahan-que · 02-25-2013, 10:52 PM

I don't line my pan and I put water in it.

Fo Sizzle My Nizzle · 02-25-2013, 11:11 PM

I fill mine with bbq sauce.

sparky' · 02-26-2013, 12:15 AM

Quote:

Originally Posted by Freddy j

Me too

me three.

02-25-2013, 05:50 PM	#1
majake Found some matches. Join Date: 02-15-13 Location: Stockton, CA	WSM water question I attended a local barbecue competition here in town yesterday and chatted up a few of the teams. It was kinda cool to see the different equipment that was being used. Several told me that they did not use water in their WSMs but they used other things like sand or lined ceramic pots or other such things. They said that nobody uses water in their smokers. Is this true?

02-25-2013, 05:55 PM	#2
superlazy is One Chatty Farker Join Date: 04-16-12 Location: Trevor,wi	I just foil my water pan __________________ 18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050

02-25-2013, 05:56 PM	#3
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	It's true, many people don't use water in their WSMs. IMO, it wastes BTUs, and makes it harder to cook at higher temps. The moist environment also affects bark. Contrary to popular belief, meat in a smoker gets its moisture from within, not from a water pan or spritzing. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

02-25-2013, 05:58 PM	#4
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Many of us do not use water in WSMs. Water acts as a heat sink, which can be accomplished with a clay saucer or sand in the pan. We wrap them in foil which makes cleanup much easier. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-25-2013, 06:22 PM	#7
Harbormaster somebody shut me the fark up. Join Date: 07-14-06 Location: Wyocena/Pardeeville, WI Name/Nickname : Clark	Sometimes I use water in a foiled pan. Sometimes I use sand covered with foil. Sometimes I use crushed pop cans covered with foil. Sometimes I use just a foiled pan. The options are limitless really. I do like the way the WSM cooks when I use water, but I don't like how much charcoal I use. I reckon my preference is crushed cans covered with foil. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote"

02-25-2013, 06:03 PM	#5
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	I line my water pan with foil and fill with water. I just don't like my drippings falling onto a hot surface and making fatty smoke. Personal preference. It's nice to get opinions, and experiment, but use your smoker however you want. It's your smoker and your food. CD

02-25-2013, 10:02 PM	#8
FLAQUE Full Fledged Farker Join Date: 06-09-12 Location: Cary, NC Name/Nickname : Jason	The fisrt few times using my WSM, I used water, as stated earlier it's a little difficult to get the temp up. I use no water now and have no problem making tasty moist Q. JUST MAKE SURE YOU COVER THE WATER PAN WITH FOIL! __________________ Char-Griller Akorn Kamado,18.5" WSM, UDS

02-25-2013, 10:05 PM	#9
Dirtbuddy is one Smokin' Farker Join Date: 05-24-12 Location: Port Coquitlam, BC Canada	Never used water in my pan. Just cover with foil, and re-foil as necessary, easy clean up. __________________ Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]

02-25-2013, 10:05 PM	#10
DaveElliott Found some matches. Join Date: 06-03-10 Location: Olathe, KS	I don't use anything in my waterpan. I just put a couple layers of foil across the top and call it good. Cleanup is soooo much easier!

02-25-2013, 10:18 PM	#11
HankB is One Chatty Farker Join Date: 01-16-12 Location: Winfield, IL	I use water when I'm doing a low 'n slow. Water boils at 212°F and will moderate any spikes above that. My suggestion is to think of it as a useful crutch to help control temps until you get comfortable controlling your WSM. When I'm cooking stuff like fowl that can go higher, I don't use water but simply foil the pan. On my most recent cook I did not even use the water pan and ran the cooker about 310°F. __________________ Weber Crazy

02-25-2013, 10:24 PM	#12
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	Foil in the pan for me. No water, no sand, no nada. __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers

02-25-2013, 10:52 PM	#13
Callahan-que Babbling Farker Join Date: 11-18-10 Location: Callahan Fl Name/Nickname : Rick	I don't line my pan and I put water in it. __________________ Rick

02-25-2013, 11:11 PM	#14
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO	WSM water question I fill mine with bbq sauce. __________________ WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD???