- Jan 8, 2019
- 154
- 60
I don't know much about the water pan's function. I read that sometimes there is water in it. Sometimes nothing. Sometimes sand.Hi UniqueName, Welcome. I just joined as well and this is a good place for info!
I also have a WSM 18 and for ribs I will fill about 1/2 the charcoal ring with unlit charcoal, mix in a couple chunks of wood such as apple, and then dump in about 1/2 a chimney of lit charcoal. Keep the top vent open and control the temp using the bottom vents. I usually can run at 230 - 250 for the duration of ribs. If you are doing 3-2-1, run a little cooler, about 225 ish. Wait a bit until the smoke goes mostly clear and clean, perhaps 1/2 hour or so, and this will also stabilize the temp. Once the ribs go on, the temp will drop a little, but it will come back up. WSMs are close to "set and forget" once dialed in. Are you using a water pan at all?
Good luck and post some pics of the smoke!
HowlingDog
Thanks for the reply, Chris!Hi Unique, With my 22" WSM I always fill the charcoal ring up and make a dimple in the middle of it that goes down to the charcoal grate. Bury two to three chunks of wood(depending on size and how much smoke I looking for) in the charcoal and then fill the dimple up with about 6 to 8 lit briquettes. All vents are wide open on startup. When I get about 30 degrees from my target temp I start closing down the bottom vents. The top vent stays open at all times. The smoker should stabilize in about a half an hour to forty five minutes.
I don't use water in the pan. Why waste fuel trying to heat up the water. Just cover the pan with aluminum foil for easy clean up. When I'm done with the cook I'll close down all vents and snuff out the charcoal. The remaining unburnt coals will be used on my next cook or in the kettle.
Chris
Cool.By closing down the vents including the top vent - the coals will go out on their own. They can be reused on your next cook. No oxygen = no burning. I do the same thing with my kettles, unless I'm using the Vortex. I always use a full ring so I don't come up short on heat during the cooks. Reloading the smoker with coals, can cause the ash to get onto your food.
Chris