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WSM users, water pan question.

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jim

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Does that fit inside the exsisting water pan?
#16 - January 13, 2010, 11:12:21 am

smokinscott09

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 I live a bit out in the boonies so I just toss my water from the pan into the hedge row. It has never been an issue. If you are in a bit more close quarters I guess that wouldn't be an option. For me it has never attracted any type of animal or left a wafting smell.
#17 - January 13, 2010, 03:46:06 pm

lantzbg

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Sorry, I misremembered.  It is a 16 inch clay saucer that fits easily inside the water pan that comes with the 22in WSM.  I just foil and smoke.  Keeps the temps constant.  Found it at Home Depot for $14.  It might be listed as 16.25 inches or something like that.
#18 - January 14, 2010, 03:23:02 pm

jim

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Thanks -- being a saucer do you add water, does it have any depth?
#19 - January 14, 2010, 04:37:43 pm

lantzbg

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The saucer is one of those terra cotta saucers that you place under a pot to catch water so yes, there is some depth.  Maybe an inch.  On occasion, I will pour some cold water into the foiled saucer to bring down the temp quicker if need be.  With the 22 inch WSM when lighting it using the standard method, it can get hot quickly.  I'm learning to use less fuel to control this initial temp rise.  Once you get it into the smoke range, it stabilizes well. 
#20 - January 15, 2010, 11:37:10 am

ArizonaRed

  • Karma: 1
I line my water pan with foil I bought at sams club it's extra wide so I don't have to seam it.  Then I use old coffee cans to dump the grease/ water into.  Seems to be working so far.  Once I became better at gauging the amount of water I needed for my cook it cut down on the volume of water left in the pan.
#21 - January 18, 2010, 07:07:35 pm
Warm Beer is Infinitely Colder than no Beer

force

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I line them with foil and add flat river rock...... holds perfectly.......
#22 - April 15, 2010, 10:27:44 pm
Huge Fan of Mike (AZBarbeque)... He's My Hero..

bbqphx.com

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A little bit of simple green to dissolve the grease, and dump it down the toilet. Can't be any worse that what most people put down it in the morning. ;D ;D
You really have a way with words, Mark lol!! ;)
#23 - April 21, 2010, 12:47:57 pm
Tracy-Head Chef and Mad Scientist
Weber Ranch Kettle
Two Weber Smokey Mountain 22.5"
Old School Weber Performer circa 1998
FEC100
http://www.bbqphx.com
Find BBQPHX sauce at Hobe Meats, Bull Market and Brooksie's

NOVYQUE

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I have an 18.5" WSM.  I do foil the pan every time.  After I am done smoking and the fire is out, I let the water cool completely.  Then I take a large trash bag and dump my used coal and ashes into it.  After that, I pour the water/grease into that bag and throw it away.  Bowl clean up after that is pretty easy.
#24 - September 28, 2010, 02:58:12 pm
Weber Smokey Mountain 18.5"
Weber Smokey Mountain 22.5"
Chandler, AZ

BCS CBJ

AZWildcat

  • Karma: 22
I line them with foil and add flat river rock...... holds perfectly.......
FORCE, you ever tired without the river rock? Just wondering if the temp holds better. I use to use water, but then realized it didn't make much difference in the taste. Most bbq doesn't suffer from a lack of moisture, and I figured out just foiling the pan on both sides and w/ nothing in it seems to hold well too.......

I'm always willing to try something new.
#25 - September 29, 2010, 01:48:18 pm
2 UDS's-Stoked
2 WSM's-Stoked
BWS Party-Stoked
22.5 Kettle to burn burgers and steaks.

Be kind, polite and courteous to everyone you meet, and ALWAYS have a plan to kill them.

jmcrig

FORCE, you ever tired without the river rock? Just wondering if the temp holds better. I use to use water, but then realized it didn't make much difference in the taste. Most bbq doesn't suffer from a lack of moisture, and I figured out just foiling the pan on both sides and w/ nothing in it seems to hold well too.......

I'm always willing to try something new.

There is a school of thought that believes there should be some form of moisture in there to improve your smoke ring. You can also approach it from the type of fuel you are burning. What is it's moisture content. Wsm's were designed to be used with charcoal, so there's a reason for the water(liquid) bowl. With the popular use of other fuels, your moisture needs may change. Food for thought. ;D
#26 - September 29, 2010, 04:57:19 pm

Crash

  • Karma: 20
It's been at least 3 years since we have added water to our water pans.  Honestly, we'll never add water or any other liquid ever again.  Waste of time IMO, and we have no issues maintaining a smoke ring.
#27 - September 29, 2010, 05:05:37 pm
I love animals.  They're delicious!
VRM Pit Crew

AZWildcat

  • Karma: 22
I don't add water, found that it just sucked fuel to even the temp. I can use different woods and initial meat temp to help with the ring. That being said...do the rocks help? clay pot base? has anyone experienced results of noticable nature using something instead of liquid? I gave up on water prob a year ago, and using juices even further back. thx...
#28 - September 29, 2010, 05:51:38 pm
2 UDS's-Stoked
2 WSM's-Stoked
BWS Party-Stoked
22.5 Kettle to burn burgers and steaks.

Be kind, polite and courteous to everyone you meet, and ALWAYS have a plan to kill them.

Crash

  • Karma: 20
We also have used river rocks, but it is unnecessary IMO.  Just an extra step.

A great cook taught me a long time ago to keep BBQ simple and to not overthink it.
#29 - September 29, 2010, 05:58:43 pm
I love animals.  They're delicious!
VRM Pit Crew

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