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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.

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Old 05-04-2013, 10:39 PM   #1
Babbling Farker

Join Date: 02-16-12
Location: Long Island, NY
Default WSM Foiled Water Pan

Yeah, yeah I know, ad nauseam, but here is my story, not a question.

When I first started cooking on my 18 1/2" WSM, I used water.
After about a year, I moved to a foiled clay flower pot base in the foiled water pan, which for me, worked better than using water.
I got a 22 1/2" WSM and continued to use a clay flower pot base.

Being one of those that just can't leave it alone, I did a cook today with just the foiled water pan, no clay flower pot base.

Guess what?

Yep, almost no difference.

Without the heat sink, it seemed to respond faster to vent adjustments. Once I got it dialed in, it parked just the same as with the heat sink.

I like the way the WSM handles with a foiled water pan without a heat sink. Going forward, this is what I am going to use.
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Old 05-04-2013, 11:00 PM   #2
is one Smokin' Farker
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Join Date: 08-14-11
Location: Cleveland OH.

I've only used a foiled pan since day one. I start my 22 with a 1/4 lit chimney a full charcoa basket she locks in at 275* and I let err roll, welcome to the club.
22.5 ots, 22.5 wsm, kingsford deluxe
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Old 05-05-2013, 05:39 AM   #3
Found some matches.
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Join Date: 04-29-13
Location: Lower Sackville, Nova Scotia

I used water for the first couple of cooks ... hated the cleanup. I love the ease of cleanup using the clay saucer. I wrap that sucker in foil so it acts like a drip pan. After the cook, let 'er cool down and toss the remains into the municipal green bin.
“ He was a wise man who invented beer. ” - Plato
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Old 05-05-2013, 06:26 AM   #4
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Join Date: 01-06-12
Location: Nuremburg PA

Originally Posted by criffaaa1 View Post
I've only used a foiled pan since day one. I start my 22 with a 1/4 lit chimney a full charcoa basket she locks in at 275* and I let err roll, welcome to the club.
What he said.
Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm.
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Old 05-06-2013, 09:39 AM   #5
Smoking Bruin
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Join Date: 09-08-10
Location: City of Angels

I used water for a couple of cooks when I first got my WSM. Too much of a hassle for me. Didn't like the cleanup either. So, I've been using a foil pan since and haven't looked back. IMO, just so much easier. I can still maintain the temps I want to and that's all that matters.
22.5" WSM / 26.75" Weber Kettle / Char Broil Gasser
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Old 05-06-2013, 09:10 PM   #6
Take a breath!

Join Date: 08-22-12
Location: Rockaway New Jersey

Bob I was going to experiment with sand or clay saucer...guess I should just pass go and. Collect 200 dollars
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Old 05-07-2013, 06:55 AM   #7
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Join Date: 07-19-11
Location: In the Marsh

Foiled pan only here, too. Works like a charm!
Shirley Fabrication 24X60
Weber SJS
Weber 22" OTG
"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier
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Old 05-07-2013, 07:32 AM   #8
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Join Date: 05-08-12
Location: Iowa

I did my first cook with a full pan. I started my second one and couldn't get it up to temp. So I dumped the water out and cooked fine (which made a MESS in the bowl). I then did the foiled clay saucer and never looked back
18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer
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Old 05-07-2013, 07:32 AM   #9
is one Smokin' Farker
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI

Yep, I used water once. If you start a small fire and manage your vents, you don't need a huge thermal mass to slow things down.
Life is to short for green tea and tofu; pass me another half rack and a beer…
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Old 05-07-2013, 07:40 AM   #10
Full Fledged Farker
Join Date: 04-17-11
Location: Charlotte,NC

No water, no sand ,but I do use a steel disk in my pan. What ever works best right.
WSM 22.5 - Chargriller pro
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Old 05-07-2013, 08:15 AM   #11
Smoking Westy
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Join Date: 06-10-12
Location: Bloomington, IL

Bob - I recently joined the ranks of foiled water pan as well. I tried it on a few shorter cooks (chicken, pork belly for bacon and then ribs). I've had great success with dialing in the temps and cleanup is much easier.

I haven't done an overnighter yet with a pork shoulder or brisket but that is next on the list...well next on the list after the 30 pounds of bacon I'm smoking mid-week
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"
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Old 05-07-2013, 08:52 AM   #12
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Join Date: 02-07-07
Location: Midland, NC

I will have to give that a try, Thanks
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Old 05-07-2013, 07:18 PM   #13
Danny B
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Join Date: 02-07-13
Location: Albany Georgia

Does not using the clay saucer shorten the time the WSM stays up to temperature?
22 WSM; 26.75 OTG; Blue Performer; Genesis S-330
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