MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 05-11-2015, 03:10 PM   #1
Prestige World Wide
Is lookin for wood to cook with.
 
Join Date: 01-18-15
Location: Florida
Default WSM water pan

I just got my new WSM 22 in the mail and am ready to start smoking on it. What are some opinions on the water pan? I bought a PID controller so temp control should be easy. Run it dry or filled? Does it differ for meat that is easier to dry out like Brisket? Thanks for the advice. I'll Be sure to post on my first cook.
Prestige World Wide is offline   Reply With Quote




Old 05-11-2015, 04:21 PM   #2
Jason TQ
somebody shut me the fark up.

 
Jason TQ's Avatar
 
Join Date: 01-11-11
Location: Lawrenceville, GA
Default

I haven't noticed any extra moisture from the water pan. It never really boils like a backwoods. Try it both with water and dry/foiled and see what you like. I don't use water anymore and don't have temp issues getting hot. If I had to guess I would say most folks around here run it dry/foiled or some even use a terra cotta pot in there.
__________________
-Jason
I didn't choose D-Canoe life..........
SF 24x36 On Order
3 Hunsaker Drums
Big Green Egg XL
Pitboss Copperhead 5
Pitboss Whiskey Still
Pitboss Tailgater
Jason TQ is online now   Reply With Quote


Old 05-11-2015, 04:22 PM   #3
deguerre
somebody shut me the fark up.

 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

It's there to help regulate temp basically, not help with moisture at all. I used it a few times, decided it was a pain and a waste of fuel, and now just cover it with foil for easy clean up.
__________________
Guerry
[FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT]
[FONT=Book Antiqua][B]Avatar by Northwest BBQ
[/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote


Old 05-11-2015, 05:06 PM   #4
USMC
is one Smokin' Farker
 
USMC's Avatar
 
Join Date: 06-30-13
Location: Benndale, MS
Default

Just foil the water pan. I was a "water in the pan" guy for a LOOOOOOONG time till I experimented without it. With a controller there is really no need for water in the pan since the controller does the stabilizing for you. I also use a foiled clay pot saucer in the bottom, but it isn't completely necessary.

Also, cleanup is WAY easier without the nasty drippings water!
__________________
How does my butt taste? ... 22 WSM, 22 OTG, 18 Silver, WGA, GMG DB
USMC is offline   Reply With Quote


Old 05-11-2015, 05:17 PM   #5
ColdFyre
On the road to being a farker
 
Join Date: 09-03-12
Location: Diamond Bar, CA
Default

yeah, if you have a PID, forget about water in the pan. Just foil and toss a teracota pot base in there to act as a heat sink. Pretty reliable and saves fuel.
ColdFyre is offline   Reply With Quote


Old 05-11-2015, 06:25 PM   #6
smoke ninja
somebody shut me the fark up.

 
smoke ninja's Avatar
 
Join Date: 01-03-14
Location: Detroit michigan
Default

Man i haven't used my poor wsm in a bit . I stopped using water in the pan for the most part. If i didn't have a pit therm id probably use water. I like therms in closed minion fired cookers because it
Lets me know whats going on without opening things up. Water would assure i have stable temps without it.
__________________
Let's all just calm down and smoke a fatty
smoke ninja is offline   Reply With Quote


Old 05-11-2015, 06:28 PM   #7
Corky
is one Smokin' Farker

 
Corky's Avatar
 
Join Date: 06-21-11
Location: Liberty Lake, WA
Default

Doesn't it act as a deflector also? I use mine foiled with a terra cotta pot bottom. Works well. Water was a pain in the neck.
__________________
18.5 WSM
Oklahoma Joe's Longhorn
Smokey Joe Platinum
Blue Weber Performer
Blue Thermapen (Fastest in the West!)
拉猪肉
509 BBQ Crew
Corky is offline   Reply With Quote


Old 05-11-2015, 06:29 PM   #8
mrbill
is one Smokin' Farker
 
mrbill's Avatar
 
Join Date: 06-25-13
Location: Tx
Default

I used mine with and without water and didn't notice any difference in result. as was said before, it's more of a heat regulator. to that end, I filled mine with foil balls and put some foil over the top and now just switch out the top foil as needed. works like a charm.
__________________
Weber-18.5" Kettle, 2 Performers, 18.5" WSM, NYG Smokey Joe, OC Smokehouse
mrbill is offline   Reply With Quote


Old 05-12-2015, 07:13 PM   #9
yakdung
is One Chatty Farker
 
Join Date: 04-12-10
Location: Houston, Texas
Default

I do not use one in mine. I purchased a clay flower pot saucer to take its place to diffuse the heat.
yakdung is offline   Reply With Quote


Old 05-12-2015, 09:13 PM   #10
Optibob
Is lookin for wood to cook with.
 
Join Date: 08-23-13
Location: Superior,Colorado
Default

I use playground sand with foil,keeps temps regulated better and can get hotter if needed,I started with water and its a pain in da buttocks and no difference in moisture in meat. My 2cents
Optibob is offline   Reply With Quote


Old 05-12-2015, 10:46 PM   #11
AZRaptor
Take a breath!

 
Join Date: 06-24-07
Location: Goodyear, AZ
Name/Nickname : Jeff
Default

I have mine filled with ceramic briquettes and wrapped in foil. Before that I used a foil wrapped clay flowerpot tray
__________________
Lots of Webers. [URL="http://www.weberkettleclub.com"]Rescue. Restore. Respect.[/URL]
"[URL="http://www.bbq-brethren.com/forum/showpost.php?p=3394956&postcount=48"]Eleanor[/URL]" my [URL="http://www.ShirleyFabrication.com"]Shirley Fabrication[/URL] 24x50 RF Straight Back Cabinet Smoker
[URL="http://www.blazngrillworks.com/"]Blaz’n Grill Works[/URL] [URL="http://www.blazngrillworks.com/the-grid-iron/"]Grid Iron[/URL] Pellet smoker
AZRaptor is offline   Reply With Quote


Old 05-12-2015, 10:50 PM   #12
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Dry Brisket is a result of under cooking I run 3 " of Dollar store cat litter in my water pan. covered with foil
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Old 05-13-2015, 07:50 AM   #13
Prestige World Wide
Is lookin for wood to cook with.
 
Join Date: 01-18-15
Location: Florida
Default

Thanks for the great info. You have made my decision very easy!
Prestige World Wide is offline   Reply With Quote


Old 05-13-2015, 08:13 AM   #14
at4768
Got Wood.
 
at4768's Avatar
 
Join Date: 06-11-14
Location: Flat Rock
Default

There is a benefit to keep the humidity high in the cooker, helps the smoke adhere and can prevent surface burning
__________________
WSM 18.5 and PROUD owner of a SF patio cabinet model
at4768 is offline   Reply With Quote


Old 05-13-2015, 09:28 AM   #15
charrederhead
is Blowin Smoke!
 
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
Default

my pan is wrapped in a mystery, inside an enigma, which I got on amazon...
__________________
hopelessly, helplessly, happily addicted to a shipload of Webers
charrederhead is offline   Reply With Quote


Reply

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:42 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
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.
no new posts