AZ Barbeque.com
Smokers, Grills, Pitts & More => Weber Smokers & Grills => Topic started by: Azbully on January 07, 2010, 10:32:57 am
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I got a chance to use my WSM for the first time yesterday, everything went super smooth, and turned out great.
My question is, what is your preferred methods of disposing the water pan waste? It really is kind of a pain in the ass. I am thinking about what options i have to make it less of a chore.
Any suggestions?
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I have a big enough yard that I just dump it in a hole out back, cover it up and hope the dogs nose is not working that day!! :D
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Wrap your pan in foil to make clean up easier. There is a lot of good info on the virtual weber site. Here are several links:
Modifications for your water pans
http://www.virtualweberbullet.com/waterpan.html
Disposal of waste from pan
http://www.virtualweberbullet.com/cleanup.html
Talks about foiling the water pan.
http://www.virtualweberbullet.com/waterpanusage.html#foil
Hope this helps
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I have a big enough yard that I just dump it in a hole out back, cover it up and hope the dogs nose is not working that day!! :D
Ya, that isn't really an option for me in the long term, even though that is what i did this morning...lol I tried skimming as much fat off as i could and put it into a garbage bag, then dumped the water..
Wrap your pan in foil to make clean up easier. There is a lot of good info on the virtual weber site. Here are several links:
Modifications for your water pans
http://www.virtualweberbullet.com/waterpan.html
Disposal of waste from pan
http://www.virtualweberbullet.com/cleanup.html
Talks about foiling the water pan.
http://www.virtualweberbullet.com/waterpanusage.html#foil
Hope this helps
Thanks. I have seen that already, but honestly wrapping the pan in foil, doesn't really help my problem. Using a funnel, into milk jugs is still a big pain in the ass, especially if the pan is on the full side. In addition, i dont know where i am going to get all these 1gal milk jugs from..lol
When not using the bottom rack, i may just put a disposable "drip" pan under the meat this way, i can just dump the clean water, and toss the pan.
Using sand may be my best bet.
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You could just let the water steam out. When we use water, we generally use just enough so that there is nothing left in the foiled pan at the end of a cook.
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Or do what I do and skip the water all together... ;)
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I have not used water in my 18 1/2" WSM. I line the pan with foil. and put the base from a clay pot (10") into the water pan as the heat sink. The clay base is also wrapped on foil. Clean up is as easy as pulling the foil off and wiping away any residual spill from the clay base or the water pan.
Benny
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I foil the 18" pans but, the 22" pans the foil is not wide enough unless you seem it. So i gave up and let it steam out and soak a bit in garage sink, it comes out fine every time with minor scrubbing.
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I may have to try either steaming it out, or sand topped with foil.
Thanks for the suggestions.
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A little bit of diluted Simple Green in the pan and it always cleaned right up. Let it set a about an hour, and it cleans right up. But only after you're done cooking. ;D ;D ;D
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A little bit of diluted Simple Green in the pan and it always cleaned right up. Let it set a about an hour, and it cleans right up. But only after you're done cooking. ;D ;D ;D
It isn't the clean up that is my issue, it is disposing of the nasty ass water..lol
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I dump it in Mikes' rib boiling pot when he isn't looking.. it doesn't seem to matter to him....
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It isn't the clean up that is my issue, it is disposing of the nasty ass water..lol
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
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lol.. now that's funny.. should be under jokes
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Hi, been using the WSM 22 for several months with nothing but a foiled terra cotta saucer. Home Depot in Tucson sells a 19 inch saucer that fits the WSM 22 water pan perfectly. It holds the temp very well and clean up is a breeze. I've had no problems with a loss of meat moisture or absence of a smoke ring. I put the meat on the smoker directly from the fridge. Just my .02 :)
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Does that fit inside the exsisting water pan?
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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.
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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.
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Thanks -- being a saucer do you add water, does it have any depth?
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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.
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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.
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I line them with foil and add flat river rock...... holds perfectly.......
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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!! ;)
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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.
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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.
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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
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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.
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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...
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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.