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I've been hit or miss the few times I've done them. Each time I tried to keep temp around 225, and I think I've over cooked, but one batch came out great. I'm wondering if running hotter, 250?, for a shorter time is better. What are the temps and time you're using? Do you put them in a...

I ended up finding a big $5 terracotta pot for in the pan. Wrapped both with heavy foil and put heavy foil over it for drippings. That worked fine, great smoke, and easy cleanup. It seemed to run a little hotter than before, and the bark was definitely better. I'll probably try a pork...

Did my first no water smoke last week and I'm sold Great ribs and easy cleanup https://tvwbb.com/showthread.php?77132-My-1st-smoke-of-2019-is-going-3-2-1-ribs-WSM18-with-no-water

The one at the bottom had a bottle of the mccormack's cajun seasoning and the top one was a non-spicy spog and Todd's Dirt. Both wrapped with apple juice, and then brushed with a little sweet baby rays for the last hour. I think no water helped the bark, but the temp ran bit higher too.

and not surprisingly, clean up this morning with no water is a lot easier too. :) I'm definitely doing this going forward, probably a pork shoulder next.

a tank runs for more than 30 hours with the burner I’m using. I posted a thread on the mod https://tvwbb.com/showthread.php?75107-I-m-charcoal-quot-challenged-quot-so-I-converted-my-Weber-Smokey-Mountain-18-5-to-propane

thanks! It may be sacrilege but converting this thing to propane really made a huge difference for me :cool:

This all worked great, I noticed the temp ran a little higher at the same setting and the bark was a lot better. I’m going to try a pork shoulder and a brisket with no water next. :wsm:

Asked about running a wsm with no water the other day. I found a clay pot that fits nicely in the pan, wrapped both with heavy foil. Half of a post oak log. Just wrapped the racks with some apple juice.

I'm new to smoking and wasn't having a good experience using charcoal, so I did this https://tvwbb.com/showthread.php?75107-I-m-charcoal-quot-challenged-quot-so-I-converted-my-Weber-Smokey-Mountain-18-5-to-propane

Thanks for the responses, sounds like the steam from the water doesn't mean much to the meat itself. I like the terracotta plate over the pan idea so I may try to find one first, if I can't I'll foil the pan with no water. First smoke for me this season will be babybacks with post oak. :wsm:

How does the lack of steam affect smokes? FWIW, I modded my WSM for propane, so there's still water vapor from fuel combustion. Thx

Thawed in fridge for a couple days. Ran@ about 240 with post oak, added some hickory when the ribs went on. 3-2-1 for ribs with some apple juice. Dry rub on chuck until it hit 165, wrapped in foil with half a bottle of Atlantic Brewery Cadillac Mountain Stout, drank the other half.

cleaning out the freezer:rolleyes:

yep, that seems like the case here.. the probe in pork shoulder pretty much matched the meat thermometer when I pulled it off the smoker.

thanks for responding, chris. I’m not surprised the two probes laying on the rack are off 10 degrees from each other, it’s that they’re 30-40 degrees higher than the oven thermometer and lid thermometer. I just used a meat thermometer to check the meat temp and it matches the morpilot probe...

That looks great. Chuck roasts are nice, quicker than a brisket.

Running my propane wsm 18 at 250 .. oven thermometer on the rack says 250, lid thermometer says 250, the two probes laying on the rack say 284 and 293 The probe in the picnic shoulder says 140 right now, not gonna trust it anyone else have problems with this? What are you using?

I just did one a few weeks ago (12lbs) but split the point and flat, 7 1/2 hours at about 240 was a little too long https://tvwbb.com/showthread.php?75234-First-time-brisket-burnt-ends

This cost $40 and it runs constant with no attention needed https://tvwbb.com/showthread.php?75107-I-m-charcoal-quot-challenged-quot-so-I-converted-my-Weber-Smokey-Mountain-18-5-to-propane It ran at 240 for almost 12 hours with only adding chunks and about a gallon of water...