WSM water pan

Prestige World Wide · 05-11-2015, 02:10 PM

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.

Jason TQ · 05-11-2015, 03:21 PM

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.

deguerre · 05-11-2015, 03:22 PM

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.

USMC · 05-11-2015, 04:06 PM

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!

ColdFyre · 05-11-2015, 04:17 PM

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.

smoke ninja · 05-11-2015, 05:25 PM

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.

Corky · 05-11-2015, 05:28 PM

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.

mrbill · 05-11-2015, 05:29 PM

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.

yakdung · 05-12-2015, 06:13 PM

I do not use one in mine. I purchased a clay flower pot saucer to take its place to diffuse the heat.

Optibob · 05-12-2015, 08:13 PM

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

AZRaptor · 05-12-2015, 09:46 PM

I have mine filled with ceramic briquettes and wrapped in foil. Before that I used a foil wrapped clay flowerpot tray

Bludawg · 05-12-2015, 09:50 PM

Dry Brisket is a result of under cooking I run 3 " of Dollar store cat litter in my water pan. covered with foil

Prestige World Wide · 05-13-2015, 06:50 AM

Thanks for the great info. You have made my decision very easy!

at4768 · 05-13-2015, 07:13 AM

There is a benefit to keep the humidity high in the cooker, helps the smoke adhere and can prevent surface burning

charrederhead · 05-13-2015, 08:28 AM

my pan is wrapped in a mystery, inside an enigma, which I got on amazon...

05-11-2015, 02:10 PM	#1
Prestige World Wide Is lookin for wood to cook with. Join Date: 01-17-15 Location: Florida	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.

05-11-2015, 03:21 PM	#2
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	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..........

05-11-2015, 03:22 PM	#3
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	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

05-11-2015, 04:06 PM	#4
USMC is one Smokin' Farker Join Date: 06-30-13 Location: Benndale, MS	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

05-11-2015, 05:25 PM	#6
smoke ninja somebody shut me the fark up. Join Date: 01-03-14 Location: Detroit michigan	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

05-11-2015, 04:17 PM	#5
ColdFyre On the road to being a farker Join Date: 09-03-12 Location: Diamond Bar, CA	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.

05-11-2015, 05:28 PM	#7
Corky is one Smokin' Farker Join Date: 06-21-11 Location: Liberty Lake, WA	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 [SIZE=2][COLOR=Blue][B]Blue[/B][/COLOR][/SIZE] Weber Performer [COLOR=Blue][B]Blue[/B][/COLOR] Thermapen (Fastest in the West!) [SIZE="2"][B][COLOR="Magenta"]拉猪肉[/COLOR][/B][/SIZE] [B][COLOR="Red"][SIZE="3"]509 BBQ Crew[/SIZE][/COLOR][/B]

05-11-2015, 05:29 PM	#8
mrbill is one Smokin' Farker Join Date: 06-25-13 Location: Tx	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. __________________ NYG Smokey Joe-Copper gas assist Weber Performer-Rec Tec 590 pellet grill/smoker

05-12-2015, 06:13 PM	#9
yakdung is One Chatty Farker Join Date: 04-12-10 Location: Houston, Texas	I do not use one in mine. I purchased a clay flower pot saucer to take its place to diffuse the heat.

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

05-12-2015, 09:46 PM	#11
AZRaptor Take a breath! Join Date: 06-24-07 Location: Goodyear, AZ Name/Nickname : Jeff	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

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

05-13-2015, 06:50 AM	#13
Prestige World Wide Is lookin for wood to cook with. Join Date: 01-17-15 Location: Florida	Thanks for the great info. You have made my decision very easy!

05-13-2015, 07:13 AM	#14
at4768 Got Wood. Join Date: 06-11-14 Location: Flat Rock	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

05-13-2015, 08:28 AM	#15
charrederhead Babbling Farker Join Date: 06-29-12 Location: Litchfield County, CT Name/Nickname : Pete	my pan is wrapped in a mystery, inside an enigma, which I got on amazon... __________________ hopelessly, helplessly, happily addicted to a shipload of Webers