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SmokingMeatForums.com › Groups › WSM Owners (Weber Smokey Mountain) › Discussions › Did I scratch the Porcelain off my WSM Water Pan?

Did I scratch the Porcelain off my WSM Water Pan?

post #1 of 6
Thread Starter 
[IMG]Hi Guys,

While smoking on my 18.5 WSM a few weeks I go, I had accidentally let the water pan go dry and I had not foiled it. The result was all the drippings and fat cooked on/ was baked on the water pan.

I took let the water pan loosen up by soaking it in water, reheating it, and scrubbing it off with a sponge and a little steel wool. I got some of the crud out but now i can see something silver under (yikes!) im afraid i got some of the porcelain coating off!

what do you guys think? anyone ever get this too?

I will post pics but I am trying to figure out how to do it.

Carlo
Edited by Carlo Olivares - 6/13/15 at 3:48am
post #2 of 6
Thread Starter 
post #3 of 6
Since you used steel wool it's quite possible that you did. I wouldn't worry about it though. I don't use the water pan with water in it when I run my WSM. Wrapped in foil nice and dry.
post #4 of 6
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Since you used steel wool it's quite possible that you did. I wouldn't worry about it though. I don't use the water pan with water in it when I run my WSM. Wrapped in foil nice and dry.

i assumed as much :(

I will try smoking some ribs on the WSM tomorrow -but without water as you described. Im curious to see if I can get the top and bottom grate temps to roughly be the same.

with water, the temp gap between the top and bottom grate gets as high as 50F for me.
post #5 of 6
I don't think 50 will make all that much difference, and you can always rotate racks top for bottom. Also putting sand or stones (concrete stepping stone) in place of water can help.
post #6 of 6
Thread Starter 
Quote:
Originally Posted by Drewed View Post

I don't think 50 will make all that much difference, and you can always rotate racks top for bottom. Also putting sand or stones (concrete stepping stone) in place of water can help.

Thanks Drewed. I figured 50F didnt make too much of a diff but I find that food takes longer to get "done" on the bottom grate but to your point, i havent tried rotating the meats
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