Originally Posted by SmokinAl
I am probably in the minority, but I use water in the water pan of my WSM. If you foil the pan then fill it with water the cleanup will be easier.
I'm with Al. I do add boiling water at the very beginning before the meat goes on and have smoked for 20 hrs and not had to refill. The only time I foil, however, is when I run it dry for chicken. Other than that, I just clean the grates with a wire grill brush before I add the water pan. I got mold real bad one year and had to give it a complete scrub. Ran hot for a year and a half. Of course if your lid starts to flake, scrape that crap off so it doesn't get on your meat.