2 water or not 2 water 'pan' ???


 
R

Ron Hunter

TVWBB Member
Just before Christmas I did my 1st cool weather cook. Had some problems that I'll ask about later on another post.

Due to these problems (primarily keeping my heat up) I think I'll try a waterless cook next time if the weather is still cool.

Reading thru numerous posts I find a lot of different no-water type cooks. There is sand, the pied-monte method where two water pans are bolted together - there is also one using the clay pot method. Which I think a terra cotta base is placed in top of the pan.

Why is any of this necessary? Just a single pan should block the heat won't it? If an air space or void is needed - why not just foil the pan on bottom then place a foil sheet over the top?

So I guess what I'm asking - 1) what is so great about the different methods and 2) will just using a pan with or without a foil top really make a difference??

Thanks - In the next few days I'll post from my cook log. The 4 butts were great - just had what I think are unique problems.
 
Ron, I'm sure you read this recent thread, they all work...... but I like the easy way out. My waterless method.
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I did an overnite brisket cook last night with temps around 25 degrees. Decided to go with a 12" clay pot base in the WSM water pan. Smoker temp was at 250 6hrs into the cook at 11pm and was at 225 when I got up at 6am. Hard to beat that for stability.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
Ron, I'm sure you read this recent thread, they all work...... but I like the easy way out. My waterless method.
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</div></BLOCKQUOTE>

Bryon - if I understand you correctly, you're doing what I've asked about. Simply foiling the pan and adding a covering sheet to provide some type of air space. Is that right? Do you do it all the time?

Thanks
 
Ron, I use Bryan's method on all but high, "let her rip" cooks. On high heats I just line the pan with foil. Otherwise, the air pocket really gives me a stable, easy to control cook. Works great.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ron Hunter:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
Ron, I'm sure you read this recent thread, they all work...... but I like the easy way out. My waterless method.
icon_biggrin.gif
</div></BLOCKQUOTE>

Bryon - if I understand you correctly, you're doing what I've asked about. Simply foiling the pan and adding a covering sheet to provide some type of air space. Is that right? Do you do it all the time?

Thanks </div></BLOCKQUOTE>
Ron, I just use one sheet of foil left about 1.5-2" above the bottom of the stock WSM pan. I use this on all my low and slow cooks. As Bill mentions just line it with foil for high heat cooks without the air gap, foil touching the entire inside of the pan.
 
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