New WSM, w/mods

[Ol'Joe]

Got my new WSM today, been reading up on the various mods, so far I've added a fitted expanded metal piece and attached the charcoal grill, metal, and charcoal basket together, putting on casters tomorrow along with the fancy hinge, last thing is a slot for the polders, First cook will be beef ribs, looking forward to those, I haven't figured out the pic posting technique yet, my gear is rather old. :redface: Any other mods that would help out would be appreciated........

[Marrs]

. :redface: Any other mods that would help out would be appreciated........

Congrats on the new WSM! You'll love it.

Probably the best mod is getting rid of the water pan. I stuck a clay flowerpot bottom of my water pan and foiled it. There are a bunch of different ways people stop using the water pan. Search the forums for other options. Makes life way, way, easier.

I added a new door, which looks nicer if nothing else.

If you plan to make sausage from scratch, then the WSM rack for hanging sausage, fish, etc is great. I just got one a while back and am really happy with it.

[Trunks]

What is the benefit if taking out the water pan? Or just not useing water ?

I have the 22.5. Had the smaller 1 with about 70 cooks on it and currently have way more cooks on the bigger 1 and have used water on everyone I am some what new here and never thougt to cook with out water or even heard of any 1 who has. Now being on here I see a lot of people do

Some info or reasons why no water is better then having it?

Sure I opened a Dan of worms but need to hear this



Thanks

[smoke ninja]

Water helps with heat retention. It acts as a heat sink. Also it limits the temp in the cooker. I doubt you could get over 300 with water in the pan. Without a pit thermo you could insure a reasonable temp. It does use more fuel with water, as well as more to clean up. The clay saucer helps with heat retention in its place.

The moisture in the cooker from the water and its effects are up for debate, I may have to revisit the effects of water myself.

[grantw]

Before you go hard core looking for things to put In place of the water pan, just foil the pan that's all I do myself. The heat shield on the bottom of the cooker can also be foiled and put in place of the water pan.

[Marrs]

Everything smoke ninja said is on the button.

Clean up is a major difference.

I typically don't use any water. Sometimes I'll add a pan of water to the second grate when doing a brisket. It will run out of water, but will catch the drippings to use in sauce.

[ITBFQ]

I just foil the water pan in my 18.5" WSM, too. Foil makes for easy clean up - just toss and replace. I've never used water in mine and have not seen any reason to change that up. Looking forward to the pics of the mods to your WSM.

[PatAttack]

No water in the pan here, either. Just foil and go.

Moving up to a 22.5" soon (for the house) and can't wait.

[fantomlord]

+1 on the foiled water pan.

[Ol'Joe]

Thanks for the info on the water pan, I'm cooking beef ribs now with it installed and not foiled, living on the edge, BTY the new WSMs have handles on the lower rack now.

[Big George's BBQ]

Congrats and Enjoy

[Happy Hapgood]

I'm not going to get into the never ending water pan debate but another good and cheap mod for the 18.5 WSM is handles. I only installed 2 180* apart:

Weber Smokey Mountain Handles - YouTube

Also the Cajun Bandit SS door was a good addition. It seems to seal tighter and distributes heat more evenly to the cooking surfaces.

http://i42.tinypic.com/i71hxl.jpg

You will really enjoy that rig!

Oops, on edit, Marty makes some Great handles for when the Saints and Tigers get it done this year. ;D

http://i44.tinypic.com/2lcr8dy.jpg

[USMC]

Best benefit of no water in the pan is the easy clean up of just a foiled pan. I've had the clay saucer for a while, but have yet to try it.

[THoey1963]

I have done several minor mods to mine. You can check the link in my signature to see what I have done.

[food4thot]

What is the benefit if taking out the water pan? Or just not useing water ?

I have the 22.5. Had the smaller 1 with about 70 cooks on it and currently have way more cooks on the bigger 1 and have used water on everyone I am some what new here and never thougt to cook with out water or even heard of any 1 who has. Now being on here I see a lot of people do

Some info or reasons why no water is better then having it?

Sure I opened a Dan of worms but need to hear this



ThanksHave had my first WSM a little over a month now. So far have done beef ribs, brisket, sirloin tip roast, pork butt, and a couple chickens.

Would not have thought to take out the water pan for the chicken if not for great advice on this site. "Spatchcock and run them hot without the pan", they said. They were right. Most perfectly done chicken I've ever made in 40-some years of playing with charcoal

https://farm4.staticflickr.com/3860/15099289362_76bb6a101f_b.jpg (https://flic.kr/p/p1gNFd)[/url]

https://farm4.staticflickr.com/3893/15100029065_783bfb086a_b.jpg (https://flic.kr/p/p1gNFd)[url=https://flic.kr/p/p1kAyH]

[Ol'Joe]

Toast, thanks, I really like the cooking chamber handles, and the polder holder, that is neat, gotta do that..:eusa_clap