Disaster strikes!!

Discussion in 'Charcoal Smokers' started by goobi99, Oct 19, 2016.

  1. goobi99

    goobi99 Meat Mopper

    Well, kind of anyway....while cleaning my WSM I discovered a hole in the water pan, rendering it useless. In the past I used a brinkmann charcoal pan but they have since gone out of business....should I go online and pay the $30 for the one I found or is there another hack that I don't know about? I can't believe the price of those bowls is up to $30!!! Thanks for the help.

    PS..it's the old weber with the shallow pan


    Sent from my iPhone using Tapatalk
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Don't really need to use water do ya?

    I don't use a water pan in any of my smokers.
     
    Last edited: Oct 19, 2016
  3. How about a Stainless mixing bowl? I use those in my Brinkman trailmaster verticals I have.Don't know how much space is in a wsm for one.[​IMG]

    Mike
     
  4. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    You can always line it with foil
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member


    I'm with Adam, I am a dry smoker.

    If you feel the need to use water do as Wade says and line with foil.
     
  6. Hi all,

    I have a Weber Smokey Mountain 22.5", you guys say you don't use water - what do you use then?  Do I fill the pan with lava rocks or is there something better?

    -Larry
     
  7. b-one

    b-one Smoking Guru OTBS Member

    I'm a dry empty pan foil wrapped guy as well.
     
  8. b-one

    b-one Smoking Guru OTBS Member

    Some use sand,I use nothing.
     
  9. goobi99

    goobi99 Meat Mopper

    I've never NOT used water in there....I thought the whole point was to provide even heat . Have I been misinformed the whole time?🤔


    Sent from my iPhone using Tapatalk
     
  10. goobi99

    goobi99 Meat Mopper

    Maybe I'll try just lining it and going dry.😎


    Sent from my iPhone using Tapatalk
     
  11. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    The pan is there to act as a heat buffer and to even out any spikes from the coals. I have used both sand and water and to be honest I have not really noticed much difference in the end result between the two. For me I do find it works better than not having the pan there as it helps provide a more even and less variable heat.
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I have always used water in mine, tried sand for a while, but like water better.

    Al
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    The only time that I put anything in the water pan is when I am smoking in extremely unpleasant weather. Like below 30°f or if it's blowing 30+ mph. Then I will put sand in the pan and cover it with foil for easy clean up. In those crummy conditions the thermal mass helps. Water isn't a form of stable thermal mass. When you heat water the molecules can't hang on to each other and they fly apart forming a gad (steam) which causes evaporation. So you are loosing mass and you are creating a heating ans cooling cycle in the pit. By removing the water you are creating a more stable environment.

    Like Wade said the pan by itself acts as a buffer or diffuser shielding the meat from direct heat. Quite often I remove the pan all together and don't use it all. I typically do this with poultry, pork loins and lean cuts of beef roasts. Things that normally benefit from a fast hot smoke, rather than a low and slow cook.
     
  14. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

  15. damon555

    damon555 Smoking Fanatic

    I'm a no water kinda guy too.....Mine's full of sand. It does exactly what it's supposed to do......that is to act as a heat sink to even out the temps and hold them stable. Water is a huge hassle as far as I'm concerned.......very messy.
     
  16. gr8day

    gr8day Smoke Blower

    Replaced the water pan with a clay saucer in my 18.5, gives me more room to load up the ring with charcoal on longer cooks and I use less fuel than using water in a pan, I usually cook at 275 to 350 and running it dry makes it easy to run at those temps.
     

Share This Page