Accessories for new WSM


 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
If it's for a new 18.5" wsm, I'd suggest finding a Brinkman water smoker (ECB) charcoal pan to replace the OE water pan. You'll be able to heap the charcoal up much higher for long cooks, and if you're not gonna ever use water, I guess the old Weber water pan would be even better if you could find one.

It's not really an accessory, but it's a lot closer to what Weber should've made for a water pan. Of course, they didn't really make a water pan. The old one was tooled to be the Smokey Joe lid, and after so many complaints over the years that it didn't hold enough water, they went with the Smokey Joe bowl, and that's what companies do to save $$.

Anyway, with the ECB charcoal pan in place, I can load an entire Stubbs bag and five good sized wood chunks, so for $5 this can mean the difference between refueling or not toward the end of a long cook. </div></BLOCKQUOTE>

Yes it's for a new 18.5 wsm. Thanks for the suggestion I will look into this!

Happy Holidays!
icon_smile.gif
 
Bonnie, Merry Christmas. One of the first "gotta haves" I got were handles for the middle section.
See the modifications section:

http://www.virtualweberbullet.com/handles.html

My second "gotta Have" was a Maverick remote 2 probe temp monitor:

http://www.amazon.com/Maverick...id=1293204086&sr=8-1

My third "gotta Have" was another modification in which I bolted the 2 cooking grates together. See in mod section.

I have bout 2 rib racks, but I wouldn't consider them GHs.

Anyway, the smokin is the best .

Mark
 
I'll second that notion for the middle section handles. Weber doesn't provide them because of very valid safety considerations (they don't want you lifting that mid-section when hot and full). But even though I don't have these handles, I WILL ADD THEM! I only had to one time find myself in a situation where, like it or not, I HAD to lift the mid-section (and lid) off to know that handles are a true must. You just need to have the good judgement to know when and if you ever use them.

Rich
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by RichPB (richlife):
I'll second that notion for the middle section handles. Weber doesn't provide them because of very valid safety considerations (they don't want you lifting that mid-section when hot and full). But even though I don't have these handles, I WILL ADD THEM! I only had to one time find myself in a situation where, like it or not, I HAD to lift the mid-section (and lid) off to know that handles are a true must. You just need to have the good judgement to know when and if you ever use them.

Rich </div></BLOCKQUOTE>

OK, the handle mod is now done. Frankly, I hope I never have to use it, but they really do add remarkable stability to removing the mid-section. When I did it without them, I removed the lid first to reduce the weight -- hot smoke in the face isn't fun. With the handles, this is an easy move -- but real caution should be used anyway.

Rich
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
If it's for a new 18.5" wsm, I'd suggest finding a Brinkman water smoker (ECB) charcoal pan to replace the OE water pan. </div></BLOCKQUOTE>

why is the brinkman being used over the larger pan?

For accessories? maybe they've been listed.
  • giant forks to pull stuff out. or something to grab it.
    a digital probe thermometer.
    do you have a table for setting things on when setting up and smoking? sometimes you've set the WSM up a distance away than your outdoor table.
    a watering can to fill the water.
    later on add little buckets for different kinds of woods and charcoal, etc..
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Durso:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
If it's for a new 18.5" wsm, I'd suggest finding a Brinkman water smoker (ECB) charcoal pan to replace the OE water pan. </div></BLOCKQUOTE>

why is the brinkman being used over the larger pan?



For accessories? maybe they've been listed.
  • giant forks to pull stuff out. or something to grab it.
    a digital probe thermometer.
    do you have a table for setting things on when setting up and smoking? sometimes you've set the WSM up a distance away than your outdoor table.
    a watering can to fill the water.
    later on add little buckets for different kinds of woods and charcoal, etc.. </div></BLOCKQUOTE>

    The Brinkmann was originally used (pre-2009 WSM) because the WSM pan was considered too small. The new WSM pan (2009 and after) is apparently a part from another grill and being deep and round, sits right down next to a full charcoal ring. By using the Brinkmann pan instead of the new WSM pan, 1) you can pile up more charcoal for long cooks and 2) you have a little more room for manipulating charcoal or wood chunks if needed. (I still use the new WSM water pan, but will get a Brinkmann pan when it's convenient -- supposed to be about $15 I believe.)

    Rich
 
I know all about the old pan (the smokey joe lid) and i discovered that they could just use the smokey joe bowl. i was just wondering why people were still using the brinkmann pan. I think i have both versions of the pans laying around and a few other goodies.

i do like you do. original pan for ribs and short stuff, newer pan for longer stuff.
 
ha.. i remember going in the R&D test kitchen with both pans and using a pitcher to figure out how muh more water it would hold. goodtimes...
 
Food prep gloves. Safer and easier than washing your hands. But not the clear ones that just slip right off and give you no grip.

Definitely buy online, the ones at the store are 3x more.

Also, when you go to pull pork, double them up and it makes life much easier.
 
You must log in or register to reply here.

 

Back
Top