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If you could find them, my suggestion would be to make a Piedmont Pan out of Brinkmann charcoal pans. I put one in my 18 years ago and really like the flexibility to run water with reduced water consumption, or empty for hot smokes and not have the grease smolder in the pan and turn my food black.

I ended up emailing ArborFab and they said they would make a 6" tall basket (same height as their 18.5 WSM basket) instead of the 8" tall basket for the same price. I might end up going that route.

I realize this thread is very old, but I was curious of anyone had come up with a water pan configuration for the 22.5" that has the flexibility of the Piedmont pan for the 18.5". I really like being able to cook hot without water and without burning the grease or low and slow and decrease my...

Out of curiosity I took some measurements over the weekend of the factory components, and got the following measurements: ~7-7/8" between the bottom of the water bowl and the top of the fire ring fire ring: 4-3/4" tall 9" between cooking grate support flanges 3/4" between bottom cooking grate...

I just added a 22.5 WSM to my collection over the weekend, and was looking into modification ideas. On my 18.5 WSM I modified the grill grate straps to add a third cooking grate, but with the extra space between the fire and water pan on the 22.5 I was looking into the Cajun Bandit 3 grate...

I did one a couple weeks ago, smoked it for about 5 hours, wrapped it in foil, and 3 hours later it was at 210F and tender. I left them in the foil and put into a small cooler until we were ready to eat. I have never tried to slow down a cook before, since resting in foil improves the final...

I have read people saying 6 to 7 hours when foiling, so i am guessing closer to 12 without foil?

I have about 10.5lbs of chuck roast I am looking to smoke for a party this weekend. I'm not really big on cooking in foil and was wondering if you can still get good results smoking chuck roast without foiling it partway through. I will still rest it in foil for a couple hours afterwards. I was...

Anyone found a replacement that you can put water in? I also don't like how deep the pan is. It could be shallower and wider to hold more water.

Bit late to this one, but i did my first brisket fat up and had 1/8" of shoe leather on the bottom side. The rest have all been fat down, and no more shoe leather layer. I ran temps 225-250 the whole time with water so excess heat wasn't an issue.

I used the modified starter last Friday. Put one layer of new briquettes on the bottom then put my used on top which filled the chimney. Ran the gas starter for about 7 minutes, and it took about 20 minutes to fully light with a light wind. I guess i need to start both chimneys at once sometime...

Just finished round 1 modifications. Should get a chance to try it out tomorrow night. I tried to follow the existing hole pattern but freehanded it.

I am going to grill some chicken breasts tonight so i think i will take the drill out with me and enlarge / add some holes to one of my weber chimneys and see if i can tell a difference. I know sometimes if i have a lot of reused charcoal the small pieces can stifle the airflow bottom to top so...

As far as fuel consumption goes, i ran two cookers last summer side by side on a pork butt cook, and the one with a Piedmont Pan full of water used less fuel, and less water than the stock 2009+ style pan did.

I have two of the large chimneys so i am thinking I will modify one and run a test sometime to see just how much difference it really makes. I used one of the old style Char broil chimneys yesterday at someone else's house and it was horribly slow to light, but it has no holes in the side so...

I just saw one of these at Walmart this past weekend. The sides have a series of slots stamped in them for more air flow. I was wondering if anyone had used one yet and how it compares to the large Weber chimney? Kind of makes me want to enlarge / increase the number of the air holes in my...

Does the poll not show up in the mobile version of the website? Edit: poll showed up when i switched to the "full site" view from the mobile view.

I run as hot as possible with chicken, i use 2 lit chimneys of lump and KBB mixed, and leave all vents wide open. I actually added 1 lid and 2 intake vents to run higher temps.

I bought an ash tool for the biggest Big Green Egg and use that to stir the coals as well as push the coals into a pile away from the door when i add more charcoal. That way the fire burns into the cold charcoal and doesn't put off all the gray smoke.

I ran 2 18.5" models side by side on a pork butt smoke this smer, 1 with a Piedmont Pan full of water and the other with the stock 2009+ pan full of water. The one with the Piedmont Pan ran slightly hotter, and used noticeably less water and charcoal than the stock bowl equipped smoker.