Can you smoke without a water pan?


 
Ernest Buckley

Ernest Buckley

TVWBB Fan
My Weber smoker was submerged during Sandy (October "hurricane" from 2012). I threw out the grates and the water pan and completely forgot to order the water pan several weeks ago... now I`m supposed to smoke 2 pork shoulders and 5 racks of ribs but I have no water pan. Just wondering if its possible to smoke pork shoulder without the water pan?
 
I have done pork butts but no ribs. I think you can but it will run hot and will need special attention. Hopefully other members can get you a better and specific answer.
 
Get a clay saucer and use that foiled by itself in the 18 1/2. You may have to bend the tabs that hold it a little bit but I've seen it done
 
You might want something between the meat and the coals - especially if you're going to cook all that at once. Early in the cook all that meat will be shedding a lot of moisture, and if it's falling on the coals it'll be hard to keep your temps up.
 
Dave Penn said:
You might want something between the meat and the coals - especially if you're going to cook all that at once. Early in the cook all that meat will be shedding a lot of moisture, and if it's falling on the coals it'll be hard to keep your temps up.
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Hey Guys,

My wife heard about my dilemma, ran to Party City and found an aluminum tray that "sort of, kind of" fits the 18 1/2! Its not a permanent fix but I think it`ll get the job done this time. In the meantime, I`ll call Weber and get the appropriate pan.

Thanks,
EB
 
Some people really like cooking over the coals with the dripping grease. Will defiently give a different taste
 
I never use water anymore, no need to...but you will have to have something to work as a deflector. My opinion anyway.
 
Just an update: I ended up ordering a new pan from Weber. The new pan is deeper. No sense in messing with a good thing so I`ve been using water for all of my smokes.

Happy Smoking!
EB
 
Ernest Buckley said:
Just an update: I ended up ordering a new pan from Weber. The new pan is deeper. No sense in messing with a good thing so I`ve been using water for all of my smokes.

Happy Smoking!
EB
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Why didn't you just get a Brinkman charcoal pan, especially since you use water?

If you do butts or briskets you'll find that there's no room for the wood chunks if the pan is almost sitting on top of the charcoal. Also, the water will boil much easier than if in your original Weber or Brinkman pan.
 
You absolutely can, your WSM will work just like an ugly drum. I wouldn't use the bottom rack, that's too close to the coals, but I've cooked butts and brisket with no water pan. The taste is a little different since all that grease is getting burned up in the fire. It's not bad, just different.
 
I never use the water pan, i only use the top grate, food comes out excellent. Easy to control temps, easy to raise or lower temps, burns less fuel, food cooks evenly no charred ends on ribs. Its the same as cooking in a UDS.
 
It's very possible for the WSM to run hot with bottom vents closed, especially in the summer. The WSM is sensitive to outside ambient temperatures and to having too much fuel burning at the beginning. The trick with the WSM is to not let it get too hot during start-up and shutting down the bottom vents while it is 10 - 20° below target temp. Sometimes I have to partially close the top vent to get temps down to 225.
 
Clay pot bottom double foiled is a good way. Throw away the top fat filled foil at each new smoke. The clay bottom retains a lot of heat and deflects the fat and drippings from the coals...surprised that water is not needed to make moist meat but low and slow is enough. I use a water bowl and indirect on the Thanksgiving turkey in the Kettle to rave reviews and special requests...I have posted pics of those in the photo forums...
Enjoy!!
 
Stone said:
I find that if I don't have water in the pan I can't get the temp down.
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I've had a few occasions where I've started with too much hot charcoal, and I've had a hard time bringing the temp down to where I want it without almost shutting down the cooker completely. Stone, it's also possible you've got a problem with uncontrolled air getting into the cooker, due to poor fitting parts, door, etc., that's boosting your temp.

Parts Troubleshooting
 
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