Last week, I did first smoke in WSM--pork butt--one 9#er. I was, admittedly experimenting (it was for my brothers' b-days and it turned out fine) and while I know what I'm doing with 22.5 OTG kettle and butts (I should, for all butts I've smoked, indirect but always using a little water in aluminum pan underneath and generally without foiling them), y'all, I think I "messed up" with the WSM by using water. Had to foil the butt. It took for freakin'ever and used WAY too much charcoal--K, regular, MM--so, can I ditch the water and just foil the pan to get higher temps and good bark like I do in the kettle? Because that was a trial run for Thanksgiving--doing a 12 lb. bird in kettle, have 3 3# chuckies for top rack of WSM in freezer--nice thick marbled ones--and couple 8-9# p.butts in lower. I don't brine p.butts, do inject, and will likely inject chuck roasts with entirely different injection, different rub.
I dunno about beef drippin' onto pork, maybe one of each on each rack above each of same, but CAN I DO THIS WITHOUT WATER IN PAN at HH? How high should I go for an all night cook with that much meat and no water in pan? I don't care if Mr. Mav wakes me, but have been scared to use smoker w/o water in pan. Now, I'm afraid TO use water in it! All I have is a fire brick if I need to maintain temps but couldn't I do that, IF I catch at say 325, and use vents without fire brick, without water, just foiled pan?
It wasn't that cold or that windy but dang that Tsunami bowl in the new Weber 18.5 with almost a gallon+, steady, gallon+, refilling hot water, ate cc. Any suggestions--I have a Brinkmann charcoal pan but I modded it with holes in side for air to coals, not to much avail--but would plugging those drilled holes with tin foil and foiling whole thing help too? Or just go with new BIG new bowl with inside foiled, no water? What temp, about, should I catch it with 25#'s meat in WSM? (Dear gawd, how many questions was that?!) Thanks! Any ideas would be appreciated!
I dunno about beef drippin' onto pork, maybe one of each on each rack above each of same, but CAN I DO THIS WITHOUT WATER IN PAN at HH? How high should I go for an all night cook with that much meat and no water in pan? I don't care if Mr. Mav wakes me, but have been scared to use smoker w/o water in pan. Now, I'm afraid TO use water in it! All I have is a fire brick if I need to maintain temps but couldn't I do that, IF I catch at say 325, and use vents without fire brick, without water, just foiled pan?
It wasn't that cold or that windy but dang that Tsunami bowl in the new Weber 18.5 with almost a gallon+, steady, gallon+, refilling hot water, ate cc. Any suggestions--I have a Brinkmann charcoal pan but I modded it with holes in side for air to coals, not to much avail--but would plugging those drilled holes with tin foil and foiling whole thing help too? Or just go with new BIG new bowl with inside foiled, no water? What temp, about, should I catch it with 25#'s meat in WSM? (Dear gawd, how many questions was that?!) Thanks! Any ideas would be appreciated!