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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.


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Unread 12-19-2012, 03:59 PM   #16
smokinit
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I had no problem with my start up method but if you dont let it get going good it nay be.

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Unread 12-19-2012, 04:29 PM   #17
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If a guy was planning on running dry, would you even need a heat diverter?
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Unread 12-19-2012, 04:32 PM   #18
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I would leave it in it will save on direct heat on your water pan. You still want to add something in the water pan to act as a heat sink

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Unread 12-19-2012, 04:33 PM   #19
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Quote:
Originally Posted by Untraceable View Post
If a guy was planning on running dry, would you even need a heat diverter?
You can run dry, meaning no water in the pan, but some folks add sand to act as a heat sink. Or you could remove the pan and diverter and run dry and direct heat.
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Unread 12-19-2012, 04:38 PM   #20
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maybe Ill swing by HD and pick up some lava rock. I run my WSM with just a foiled pan. gave up on dealing with the greasy/nasty foiled flower pot base. didnt notice much difference but the wsm has sig more room between the water pan and the g2
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Unread 12-19-2012, 04:43 PM   #21
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Quote:
Originally Posted by Uncle Buds BBQ View Post
You can run dry, meaning no water in the pan, but some folks add sand to act as a heat sink. Or you could remove the pan and diverter and run dry and direct heat.
I'm looking forward to experimenting with water vs no water. The time I borrowed a party the water can really get to a rolling boil and then steam a lot in the sealed environment. Then take my WSM, which I always now run dry because the water never really seems to steam up as much as the water pan is much further away from the coals. So I don't think it makes a difference on the WSM and am interested to see if I can tell a difference in the BW.
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Unread 12-19-2012, 05:40 PM   #22
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Dammit Dave, I had just about talked myself out of the G2 Party... :)
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Unread 12-19-2012, 05:50 PM   #23
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In pic 7 the charcoal tray is holding on to the left side rail by less than a 1/8th to a 1/16th of an inch. That would worry me
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Unread 12-19-2012, 06:58 PM   #24
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Quote:
Originally Posted by Uncle Buds BBQ View Post
You can run dry, meaning no water in the pan, but some folks add sand to act as a heat sink. Or you could remove the pan and diverter and run dry and direct heat.
Quote:
Originally Posted by Untraceable View Post
maybe Ill swing by HD and pick up some lava rock. I run my WSM with just a foiled pan. gave up on dealing with the greasy/nasty foiled flower pot base. didnt notice much difference but the wsm has sig more room between the water pan and the g2
I've been a drypan WSM guy forever, so it was only natural for me to play around with ceramic briqs, foil balls, firebricks and aluminum pans with water in the Gater pan, but I was having pit temps creeping up and overshooting my target. Since I started using the BWS as it was designed with water in the pan I place a foiled sheet pan on a grate directly over the waterpan to catch drippings and its is much easier to maintain and cleanup is a lot less hassle.

BTW, one time I was cooking dry, the waterpan distorted with the diverter in place @285-300*. I freaked, but when it cooled I stepped on it and it snapped back into shape, but mine must be haunted, because it sounds like welds are popping and things are expanding and contracting!
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Unread 12-19-2012, 07:02 PM   #25
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Quote:
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In pic 7 the charcoal tray is holding on to the left side rail by less than a 1/8th to a 1/16th of an inch. That would worry me
Worry not. The chubby Dave took a picture of is the one I bought. But you have me wondering so I went outside and tried to make it fall off and no dice. Pushed the tray all the way to either side at multiple depths in and out and it won't fall.

Shoved it all the way to one side.


Right about 1/8". Dave's pictures does look more dangerous though. He's always taking pictures from weird angles .
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Unread 12-19-2012, 07:22 PM   #26
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Jason that's a really nice cooker. I need to take a road trip and check everything out.
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Unread 12-19-2012, 07:58 PM   #27
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Quote:
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Jason that's a really nice cooker. I need to take a road trip and check everything out.
Anytime. Just let me know.
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Unread 12-19-2012, 08:05 PM   #28
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I want one!
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Unread 12-19-2012, 09:10 PM   #29
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Ive got mine in seasoning as we speak. I tossed a bag of lava rock in the waterpan. I also decided to try those weber parafin cube starters. since the ash pan is so nicely attached to the firebox, I just put 2 in the ash pan, lit and slid the ash pan in. After 20 or so min the rear corner was nice and lit so I slid it in. after it hit about 150, I hooked the guru up, took it to 250, overshot to 260, brought it to 300 and over shot another 10, then 350 and overshot 10 so now I closed the fan damper a bit and the exhaust vent open about 25%. Just hit he inside and the grates with some pam. me thinks this time she holds fine at 350 with the dampers closed up a bit.

Too bad I lost my camera battery charger somewhere in my kitchen remodel thats mid progress. I see the Guru is looking for pictures of cookers in the snow. Picturesque snow fall as I type
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Unread 12-19-2012, 10:45 PM   #30
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You new G2 owners are lucky!!!!
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