עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-05-2011, 07:48 AM   #1
mobilekatz
Found some matches.
 
Join Date: 06-11-11
Location: South Devon, UK
Downloads: 0
Uploads: 0
Default WSM water bowl question (bit blonde)

Had a successful first smoke with my WSM and am so pleased to have got it.

While filling the water bowl I run into a slight question- the instructions say 'Fill to capacity'

Now am I being daft, but if I fill it until its full- just below the hole, when it starts to simmer away its going to overflow a bit- and water on charcoal ain't a great idea!
I peered closely at the bowl and there is no helpful fill line.

I ended up using about 8 litres of boiling water, and concluded that if the level got too low I could add more.
For an 6 hour smoke there was still about 4 litres left, and the temperature had sat at 245 (off of lid thermometer- new one is on wish list)
The brisket and lamb shanks were lovely, so the smoke was a success.
I just wanted to check I hadn't missed an extra bit of information, or was being extra blonde!

Thanks for any info

Kat
mobilekatz is offline   Reply With Quote


Unread 07-05-2011, 08:18 AM   #2
Stoke&Smoke
Babbling Farker

 
Stoke&Smoke's Avatar
 
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
Downloads: 1
Uploads: 0
Default

If you feel you have to use water, just fill to about an inch or so shy of the top, and be sure to use hot water.

Many folks have converted to a foil wrapped clay saucer in a fil wrapped bowl. Easier cleanup, and no worries about water. I haven't used water in our WSM's in a few years
__________________
2 Skinny Cooks Competition Team
http://2SkinnyCooks.blogspot.com
KCBS CJ/TC #17139 Member ILBBQS
Too many cookers to list
Stoke&Smoke is offline   Reply With Quote


Unread 07-05-2011, 08:23 AM   #3
Jaskew82
is One Chatty Farker
 
Jaskew82's Avatar
 
Join Date: 06-20-11
Location: Airmont, NY
Downloads: 0
Uploads: 0
Default

I have never tried without water and have been very happy with the results. That being said, use hot water and fill it up about 1 inch short of the top.
__________________
Hillside BBQ

2013 Stumps Classic - Delivered 4/15/13
Large BGE - Rescued 2012
2010 WSM 22.5"
2010 Weber genesis gas grill
Rescued 22.5 Weber One-touch gold
Yellow Thermopen
BBQ Guru CyberQ
2011 Built UDS - Retired
Jaskew82 is offline   Reply With Quote


Unread 07-05-2011, 08:52 AM   #4
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

I'm still using a Brinkmann charcoal bowl (for an ECB) filled halfway with sand and just covering that with a couple layers of foil. The reason for the water bowl is not for keeping temps down or for adding moisture, the real reason is it becomes a heat sink and stabilizes temps in the cooker. Most people seem to use the clay bowl thing nowadays so it must work great, but I've been using this sand for years now and it works fantastic and I know exactly how my cooker works with it. My recommendation to you is to find a heat sink that does not require refilling, or risks putting your fire out, but most importantly will hold drippings so they do not get on the coals and start a grease fire.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Thanks from:--->
Unread 07-05-2011, 10:47 AM   #5
speakeasy
Found some matches.
 
Join Date: 06-30-11
Location: Louisville, KY
Downloads: 0
Uploads: 0
Default

So if you could find a pizza stone the right diameter, that would work well?
speakeasy is offline   Reply With Quote


Unread 07-05-2011, 10:53 AM   #6
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Quote:
Originally Posted by speakeasy View Post
So if you could find a pizza stone the right diameter, that would work well?
I wouldn't recommend it because the grease drippings would leak over the side of the stone and start a grease fire. Whatever you use needs to be able to catch the drippings and keep them from the fire.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Unread 07-05-2011, 10:58 AM   #7
mobilekatz
Found some matches.
 
Join Date: 06-11-11
Location: South Devon, UK
Downloads: 0
Uploads: 0
Default

Not using water sounds like bliss (boiled kettle 5 times to get enough!- and due to odd house design then had to carry the water upstairs to go to the garden!)- will be off to find some sand and cover it in foil- guessing normal builders sand? (but ensure its clean and dry to prevent fumes!)
Or as Speakeasy said does a pizza stone work, or is something as simple as a clay saucer from under a plant pot?
(sorry to ask such daft questions!)
I presume if you use lots of sand this could increase the time it takes for the smoker to come up to temperature slightly, but if the bowl goes straight over once the charcoal is lit its not going to be much difference.

I am sure Weber do make the instructions slightly vague to confuse people!! lol
Along with them telling you to ONLY use Briquettes!

Many thanks!
mobilekatz is offline   Reply With Quote


Unread 07-05-2011, 11:08 AM   #8
Stoke&Smoke
Babbling Farker

 
Stoke&Smoke's Avatar
 
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
Downloads: 1
Uploads: 0
Default

I've heard some say they just foil the pan and use it empty. I like a terra cotta planter saucer, less messy than sand. But you could use regular play sand, like for a kids sandbox
__________________
2 Skinny Cooks Competition Team
http://2SkinnyCooks.blogspot.com
KCBS CJ/TC #17139 Member ILBBQS
Too many cookers to list
Stoke&Smoke is offline   Reply With Quote


Unread 07-05-2011, 11:11 AM   #9
caseydog
somebody shut me the fark up.
 
Join Date: 07-08-10
Location: Texas
Downloads: 1
Uploads: 0
Default

Kat, fill the bowl as much or as little as you need or want. More water will give you more thermal mass, which helps keep temperatures steady, but it is not going to make a huge difference whether the bowl is half full or full.

I never fill mine to capacity. I usually fill mine about half way, so it is easier to put the center section of the WSM on the fire bowl after I dump my lit coals in.

Don't wear yourself out trying to fill it all the way.

As for boiling the water first, I never bother with that. In the winter, on cold days, I will use hot water from the kitchen faucet, but in summer, it comes right out of the garden hose. The fire heats it pretty quickly.

BTW, I also like water in the bowl so my drippings don't hit a hot surface and make smoke -- I want wood smoke, not fat smoke. That's just my preference.

CD
caseydog is offline   Reply With Quote


Thanks from:--->
Unread 07-05-2011, 11:18 AM   #10
Frank Grimes
Full Fledged Farker
 
Join Date: 07-24-08
Location: Hudson, IL
Downloads: 0
Uploads: 0
Default

I bought a clay sauce at Lowes for $6 and it fits perfectly in the water pan of my 22 inch. Its been a few years so I don't remeber the exact size, maybe 14 inches? I haven't used water since and I can dial temps in with no problem.
Frank Grimes is offline   Reply With Quote


Unread 07-05-2011, 11:27 AM   #11
Carbon
is One Chatty Farker
 
Join Date: 08-24-08
Location: Los Angeles
Downloads: 0
Uploads: 0
Default

Once it reaches operating temp my smoker behaves similarly whether I use a sand filled water bowl, clay saucer, or a metal pizza pan with no thermal mass.
__________________
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....
Carbon is offline   Reply With Quote


Unread 07-05-2011, 12:42 PM   #12
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Don't use the WSM pan with sand (the one I got was too shallow. Get one of these for just a few bucks at the Hardware store.

http://cspoutdoors.com/repcharpan.html


This fits in the WSM perfectly. Fill it halfway with sand, this leaves you plenty of room for drippings. I use the long tube of Reynolds Heavy Duty foil and put two squares over it to catch the drippings and keep them out of the sand. Makes for easy clean up too as you can grab the corners of the foil and pull it out.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Unread 07-05-2011, 02:24 PM   #13
fil
Full Fledged Farker
 
fil's Avatar
 
Join Date: 08-05-06
Location: Amarillo Tx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bigabyte View Post
I'm still using a Brinkmann charcoal bowl (for an ECB) filled halfway with sand and just covering that with a couple layers of foil. The reason for the water bowl is not for keeping temps down or for adding moisture, the real reason is it becomes a heat sink and stabilizes temps in the cooker. Most people seem to use the clay bowl thing nowadays so it must work great, but I've been using this sand for years now and it works fantastic and I know exactly how my cooker works with it. My recommendation to you is to find a heat sink that does not require refilling, or risks putting your fire out, but most importantly will hold drippings so they do not get on the coals and start a grease fire.
Couldn't have put it any better! I messed around with the water for about a year and decided to try the sand and never looked back.

fil
__________________
BBQ

"Primitive summertime rite at which spirits are present, hunks of meat are sacrificed by being burnt on braziers by sauce-smeared men wearing old hats and aprons with cabalistic slogans, and human flesh is offered to insects." --Henry Beard
fil is offline   Reply With Quote


Unread 07-05-2011, 07:03 PM   #14
DLR
Full Fledged Farker
 
Join Date: 04-17-11
Location: Charlotte,NC
Downloads: 0
Uploads: 0
Default

I used water in my 22.5 the first couple of times ,just filled a couple of gallon jugs but switched to sand. You want to use PLAY SAND,it's cleaner than construction grade sand. I covered the pan with foil then filled it about 3/4 full then 2 layers of foil so now all I do is change the top layer. If you do use the sand and you happen to have the larger WSM I would suggest taking the bowl out before you lift the middle section. The weight of the sand makes you apply more inward pressure on the section walls when lifting and you could press the sides in just enough to get it out of round. I hate to say it but ya'll know the center section is kinda flimsy on the 22.5 but I still like it better than the smoker I had.
__________________
WSM 22.5 - Chargriller pro -Traeger Texas 075
DLR is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Best way to clean water bowl in WSM...I messed up. MariettaSmoker Q-talk 10 09-04-2010 09:24 PM
Question: Is A WSM Without Water Pan a UDS? K-Barbecue Q-talk 16 06-07-2010 04:46 PM
Question WSM Cook No Water O-Town Q-talk 24 03-16-2010 05:56 PM
Filling a bandera water bowl Cecil Q-talk 13 06-06-2005 09:14 PM

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

Loading



All times are GMT -5. The time now is 05:27 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.