Pics of WSM Piedmont Double Water Pan Mod and Detailed How to Instructions.


 
I spilled the nasty water on my shoes and pants also on my last water smoke. It was a pain scrubbing off the deck too. Let us know how the first waterless smoke goes.
 
I got my pans last night and put them together. It was a total of about five minutes of work and was simple as heck. Anyone thinking about doing it but they're too nervous about screwing something up, don't worry!!

I'll hopefully be trying these out this weekend. Thanks again for the great ideas!

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Dan,

That's great news! Like you said it's very easy to make the Piedmont setup. I actually ended up changing the hardware to stainless being the paranoid person I am. Also for the corrosion resistance of stainless, but it's not necessary. Please post some first time smoke results.
 
Don't do what I did. I didn't put foil over the pans the first couple of cooks. Take some foil and cover the top pan. This serves 2 purposes. It acts like another pan with another airspace and shouldn't have a problem with the grease burning. Second it makes cleanup a breeze. I forgot to do this on first couple of burns with the piedmont setup. I did notice the grease did burn but not nearly as much as on the stock setup. The foil so far for me hasn't burned the grease at all. I haven't changed the foil yet on my pans and have done 2 burns. The first was short. I don't remember what it was now and the second was a chuck roll last weekend. About an 20 cook.

The more I use the piedmont the more I like it.

Without looking back in the forum, I believe it was Steve who puts foil balls between the pan and the foil layer. I haven't bothered so it will work either way. Try it both ways you may preffer one way to another. My theory on adding the balls is it brings the heat closer to the foil layer because Alumanum is a conductor and therfore will conduct heat just as well as electricity. Air is an insulator. By theory throwing balls under the foil removes the air space and replaces it with an excellent conductor.

With that said I wonder if you are doing say chicken or turkey and want the skin crispy, would putting the foil balls in under the foil layer help with doing just that over leaving them out. Maybe someone who does chicken often could make a comparison.
 
Jeff,

You're right about the covering the top pan with foil. It makes clean up a piece of cake. When I foil I try not to cover the gap between the pans with the foil, so I role under the top pan lid so I don't trap air between the pans.

You're theory on the foils balls is interesting. I've been using the foil balls but wonder if I've been conducting more heat to the top pan?

We Q'ers on this forum take details and theories to extreme don't we. Before I started Q-ing, I thought it was just a set it and forget thing. Didn't realize the art involved.
 
Jeff, so having the insulation(no foil balls) between the two layers necessarily be a bad thing??
 
There is probably NO need for the balls-I did it thinkingit would support the foil...Jeff is right prob. no need for it. I will do without next cook.
 
Well just ordered my second pan since I already had one. Shipped it 3day since the first pan took 2 weeks to arrive. I also ordered guru eyelets from guru while I was in a spending mood.

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big spender
 
I am not saying it is necessecarily a bad thing. I think it could be a different thing, different results.

The more airspace between the pan and the foil cover the cooler the foil will be. Removing some air volume(insulator) by adding the foil balls(conductor) will in theory cause the foil to be hotter since there is less volume of air between the layers. In real life there may be little difference between the temprature of the pan and the foil covering. That is just my theory of it. I am not an engineer so a grain of salt on my theory.
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Well, I finally got my pictures off of the camera and onto the computer from my 1st cook with the peidmont mod. Hope all the pictures come through.

I started off with 2 untrimmed butts with out the bone in them. I think next time I will get the bone in ones. The seem to be a little easier to work with in my book.

http://i85.photobucket.com/albums/k53/bweiner10/IMG_0267.jpg

I trimmed em up on thursday night and tied them off.
http://i85.photobucket.com/albums/k53/bweiner10/IMG_0268.jpg

Here are the butts after the 1st rub with the Mr. Brown stylings..

http://i85.photobucket.com/albums/k53/bweiner10/IMG_0271.jpg

I though I had a picture of the smoke wood I used, but its not here with me at photobucket. Well, I used 3 fist sized chinks of apple (what I burn in my fire place), and got some oak from smokinlicious (used about 4 chunks of that).

I started up my chimney around 10:00 PM and had a full ring of coal w/the wood, the lit coal, my new piedmont mod, the butts, and the rest of the weber together by midnight. THe temp never really jumped to high. I think it spiked around 270. Then it came down do aroung 250 and settled in for the long haul.
I went to sleep around 3 a.m and my temp was around 250. Woke up at 9 a.m. and my temp was readin around 230 (I was so happy
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This is what I woke up to-->

http://i85.photobucket.com/albums/k53/bweiner10/IMG_0290.jpg

Here is the 1st time I basted the butts around the 1/2 way point.

http://i85.photobucket.com/albums/k53/bweiner10/IMG_0287.jpg

Well around 10 in the morning I trimmed up few racks of spares and coated em with the sugarless tx. rub.

The went on the Q around 1 p.m.

http://i85.photobucket.com/albums/k53/bweiner10/IMG_0288.jpg

The butts were doing great. I took em off around 4 and the ribs off around 7.

http://i85.photobucket.com/albums/k53/bweiner10/IMG_0292.jpg

http://i85.photobucket.com/albums/k53/bweiner10/IMG_0291.jpg

http://i85.photobucket.com/albums/k53/bweiner10/IMG_0293.jpg

http://i85.photobucket.com/albums/k53/bweiner10/IMG_0294.jpg

I pulled the pork after sitting for about 3 hrs in a cooler. We had about 40 people over the house and everything was a huge success. I think next time I go with the Mr. brown im gonna cut the pepper in 1/2, and my wife thought the ribs were a bit to spicey. I told her to just use a little more chap-stick
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I got more spares to fire up for this weekend. It gonna be another nice one!!!!
 
Benjamin,

Those pictures are awesome!

A couple of questions:

1. What kind of camera do you use?
2. I never thought of wrapping spares around the rack. What kind of rack do you use?
3. What did you wife reply to you when you told her to use more chapstick??
 
Benjamin, No complaints here either! Great photos and nice looking food ****. Makes me want to cook something myself today!!

Randy
 
The camera was a canon powershot a540. It was a gift to my wife for x-mas. Its a great point and click camera with plenty of options (for the price).

For the rack, I cant remember what the name of it is, but I got it al Lowes for about $15. The thing I like about that rack is that it has 3 spikes on either side for potatoes. For me it means that I can fit more ribs on it. I think I had 5 racks ob b-backs on there (each rack cut in 1/2) at one time.

The Chap Stick… Lets just say that she has a problem. She is addicted to Chap stick!! I told her next time I would set her up with a rack or 2 of ribs that aren’t so spicy...
Those were the 1st spares I did. Because of how much meat is on the bone, the rub wasn't to overpowering at all.

Thanks for the compliments...
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Originally posted by Randy P.:
Benjamin, No complaints here either! Great photos and nice looking food ****. Makes me want to cook something myself today!!

Randy
Click to expand...
Ah...food ****. Thats great.
 
Benjamin,

Great pictures! Makes me want to do some butts. I've not done butts before. 40 guests, that's a lot of hungry people to feed.

What kind of probe/thermometer you using there?
 
hhmm..I cant remember the brand name of the thermometer. I will check back in at home and let you know.
I have a candy thermometer at the top vent and it works great.
 
It just came to me...pyrex themometer. I got it at bed, bath, and beyond. I'm looking to upgrade to something remote. Any suggestions?
 
Benjamin,

I'm use a Nu-Temp NU-701. I searched high and low for several weeks before I bought it. It has great range and it's very accurate. The displace is large so it's easy to read across the room. I've heard some good things about the Maverick also.

Here is a recent post regarding digital thermometers. Ultimately I wend with the Nu-Temp because it seem better made and also less people seemed to complain about it. If that means anything to you.

Here's the link to the Thermometer Post.

http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m...320075664#6320075664
 
Benjamin and others,

In regards to the Nu-Temp NU-701 remote thermometer it is still being offered for TVWBB members at $40 plus S&H. The normal price is $69 if you went directly to their site.

Here is the link for the offer:

Nu-Temp NU-701

I have had mine for a while and can't find a single flaw. Great for those winter smokes to avoid the temptation of heading out in the cold to read the candy thermometer.

Mike
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Do you know if that nu temp thermometer comes with 1 or 2 probes. It looks like one and I would love something with a dome thermometer and an internal temp thermometer.
 
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