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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 08-06-2018, 10:45 PM   #1
AKMIMNAK
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Join Date: 08-02-17
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Default Can I completely remove WSM water pan and cook UDS style?

I'm not talking about hanging meat. I'm simply wondering if I can just eliminate the water pan altogether and let the delicious drips flavor the meat as they hit the coals before, ala UDS flavor theory. I never cook with water anyways.
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Last edited by AKMIMNAK; 08-06-2018 at 10:46 PM.. Reason: Misspelling
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Old 08-07-2018, 12:17 AM   #2
Tatanka
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Son, you can do whatever the hell you want! This is AMERICA!

Sure you can run a WSM without the water pan.
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Old 08-07-2018, 01:26 AM   #3
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Yes you can.
I do it in wintertime when I don't struggle to keep to keep the heat down.
I quite like it.
Just be careful when you open the lid as the extra oxygen and the fat make for an awesome pyromaniac display :)
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Old 08-07-2018, 05:31 AM   #4
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That is the only way I cook ribs on my 22.5 because I believe they cook a little more evenly without the pan.
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Old 08-07-2018, 05:57 AM   #5
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Old 08-07-2018, 07:13 AM   #6
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I believe it is illegal in California.
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Old 08-07-2018, 03:00 PM   #7
AKMIMNAK
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Quote:
Originally Posted by Badjak View Post
Yes you can.
I do it in wintertime when I don't struggle to keep to keep the heat down.
I quite like it.
Just be careful when you open the lid as the extra oxygen and the fat make for an awesome pyromaniac display :)
That is a great thought! I hadn't even considered that benefit. Might need to do it here in MN this winter.
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Old 08-08-2018, 02:31 PM   #8
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I find my WSM runs a little hotter without the pan, but yes very doable
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Old 08-08-2018, 02:33 PM   #9
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I do it all the time, rarely use it.
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Old 08-08-2018, 02:45 PM   #10
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ribs, possibly chicken exposed to the fire...sure. But larger cuts, you need at least a drip pan IMO. But that doesn't mean you need the water pan per say.
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Old 08-08-2018, 03:08 PM   #11
angryelfFan
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I did ribs like this once on my 18.5 WSM. I have the hanger attachment. They came out ok. Different flavor than by using the racks and water pan (filled or not).
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Old 08-09-2018, 05:41 AM   #12
longwayfromhome
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No water pan works great with a rotisserie.
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Old 08-09-2018, 07:52 AM   #13
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I almost tried this with my WSM but I had no idea what I was doing when I bought the contraption. All I've ever used were my dad's offsets back home. I'm a noob when it comes to these little smokers but they're so easy to use.
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Old 08-09-2018, 08:45 AM   #14
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The only issue i found when not using the water pan is if you're cooking something like roadside chicken that drips a lot of liquid. I had a hard time keeping the temps up because the chicken was getting the charcoal too wet, and all that liquid was absorbed by the ash and left a nasty mess behind. So i find the water pan acts as a grease catcher with certain cooks.
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Old 08-09-2018, 09:27 AM   #15
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I only use the water pan on my 22.5, and only for certain cooks - larger cuts or higher quantity. I'll usually just stick a foil pan on the bottom rack or nothing at all (especially for chicken). I don't think I've used the water pan in my 18.5 in over a year, as it's typically used for hanging split chickens or smaller butts where a half-pan on the lower rack makes for easy cleanup.
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