Stablizing temps on WSM

[alx]

I have used sand many times....The biggest benefit is on long smokes you do not have to add water to keep temps stable....after 4-5 hours your waterpan will be near empty and this will cause temp spikes....

 

[rickw]

Yeah, that's what I've read. At least the newer ones have a 2 gallon water pan. I ordered a door from here for my WSM today. It seems to get some pretty good press over at the virtual bullet.

 

[alx]

I have the brinkman pan from years ago,but use the smaller original pan alot on shorter cooks...Fun to experiment with these smokers....The newer models are definetly nice with bigger pan...

Some folks dont use the water pan and foil the bottom grate as a heat shield...works well...

 

[chisoxjim]

I always let the WSM run empty a while after lighting & before adding meat(30-45 minutes), get the temps settled, and then go.

I use the KISS method(similar to the minion method, and close the bottom vents down at different times depending on what I am smoking). I really dont have an ssue with the door leaking, and during the really cold days I was smoking (below zero), I had the door on upside down to keep the temps up.

Havent tried sand, and doubt I will,

The large water pan is a big improvment over the older models, and typically not an issue , something always needs to be flipped, moved, added or pulled off, so I add water then, no real issue with temp spikes from an emptying water pan for me.