Help! I need more charcoal clearance on my 14 WSM


 
T

Travis Rose

New member
I am a new owner of a 14 WSM and I find that when I load it up with charcoal and wood, the bottom of the water pan is hitting the top of my fuel pile. So I then have to remove some charcoal and/or wood. I see that there are mods for 18 WSM, but what about a 14 WSM?
I really need some advice before this holiday weekend. Thanks
 
Have you considered going without the water pan?, seems like a popular technique, I got an 18 and don't use the pan for any cooks. just my 2cents.
 
J E Rice said:
Have you considered going without the water pan?, seems like a popular technique, I got an 18 and don't use the pan for any cooks. just my 2cents.
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I have thought about it. But doesn't it make a difference when you are cooking something low and slow for a long period of time, such as pork butt?
 
I had the same issue with my 18.5. I replaced the water pan with a 14 inch clay saucer. It works great. You would probably need a 12 inch.
 
I would like to find a replacement pan that is shallower but holds more than the factory one. Best of both worlds then.
 
Some people replaced it with a Brinkman waterpan. I don't know much about it but I'm sure you can search the forums.
 
I replaced the waterpan with a 3/16" metal disk with a 1" rim. I cover it with aluminum foil that I replace after every cook. Requires welding/fabricating. It works great! Tons of room & ez access to the coal ring. Haven't used water in the smokers for eons.
 
fwiw - a few pix of the rimmed plate/diffuser.

PICT0811_zpsozkgm7tn.jpg~320x480


PICT0813_zpsc5qjjxud.jpg~320x480


PICT0818_zpslqhwxmz5.jpg~320x480


Most times (can't remember when I have)... I do not use the bottom grate.
If necessary, & if I needed the stock room at the lower level... the "z" brackets on the diffuser allow it to hook the stock clips in the cooking chamber.
Of coarse, that's a trade-off: less free access to the charcoal ring.

PICT0822_zpsgizwol54.jpg~320x480
 
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Are you using the bottom grate? If not why not simply remove it and flip the water pan over. Of course, this assumes you don't use water.
 
Dwain Pannell said:
Are you using the bottom grate? If not why not simply remove it and flip the water pan over. Of course, this assumes you don't use water.
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I never use water. Using a flipped a flipped water pan? I never though of that. Good idea. However, if you want to collect the drippings from the meat - that could be difficult.

I use the bottom grate mainly as a fail-safe when hanging meat. Useful for keeping things from going cave man.

One of the benefits of the metal plate/diffuser is that it functions as a heat sink. Helps regulate temps, imho.
 
My water pan is now history after receiving this terracotta pizza plate. (11.5"/29cm). (14.5" WSM).

It is a PERFECT fit!
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Lots more clearance. Charcoal ring is much easier to access for adding coals or wood, or even get in there and give it a shake.
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Not so much clearance.
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Foiled.
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Gonna give it a trial run this weekend. Beef ribs.
 
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I had the problem when I first used my 14" of not being be able to get it up to temp (250). I saw how close the water pan set to the charcoal and I figured that had something to do with it. Being on it's just me and the wife, meaning I only use the top grate, I put the water pan on top of the lower grate. Problem solved. Yesterday I cooked a rack of ribs and and the temp stayed at 250 for the whole cook. 2 hrs. later (8 hrs. total) the gauge was reading 200.
 
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