I've tried foil-lined pan and sand. I finally just stuck to water. You just can't beat the ease of operation and temperature control.

To me its called the water pan for a reason.

Water in. To inexperienced to do otherwise. In time I was try other ways.

I use boiling H2O in the pan unless it's cold out.. then empty pan...empty for high heat also ..

I foil the water bowl in my WSM just to make cleanup easier. Pull the foil out carefully, save the juices for sauces, throw away and foil cover again the next time.

I want to try using water this weekend for the Super Bowl and I'm wondering how I can still collect the meat drippings. Anybody here ever rig their setup to do such a thing?

kurtz

empty clay pot

I usually just foil the water pan and keep it empty. The last time I tried experimenting with water the pan wasn't seated properly and the water ended up all over the coals.

-Mark.

Water in the New WSM pan. Holds about 2.5 gallons. Only uses about half on those 14 hr. butt cooks.

What happened to the clay saucer?

I use a foiled clay saucer.

Ditto as ShawnW says.......

22.5 WSM with foiled 16 inch clay saucer nestled in the empty water pan.

Guru DigiQ DX with 10cfm pit viper fan.

If there is any doubt of temp control with the water vs no water topic....the Guru solves that!!

99% of the time no pan at all, only when i cook brisket foiled empty water pan.
No guru to me that is cheating.