Cracking in Water Bowl

[RichPB (richlife)]

Since this question got buried within another thread, I wanted to ask directly. Several people, including Chris, have advocated foiling the bottom of the water pan. Mostly it seems this is done to avoid the pan becoming coated with smoke grime, but at least one person mentioned it would increase the life of the pan -- that it would prevent the pan from cracking or "crazing". Has anyone actually seen such damage in an unfoiled water pan? I find it have to believe that would happen -- at least within the warranty period of 10 years.

I should note that several people have also essentially "pooh-poohed" the idea of damage.
But I've seen NO (zero) reports of actual damage to the unprotected water pan. Rich

 

[Jim Lampe]

Well Rich, I still look both ways before crossing the road even though I have a green light or the right of way.
In other words, better to be safe... than sorry.

 

[Steve Roxberg]

I do it solely to make cleanup easier.

 

[Larry D.]

I'd be surprised if the porcelain coating got damaged in use, especially if you use water in the pan. But even if it did crack or craze, would that affect the operation of the WSM? Foiling the outside of the pan, IMO, is just a waste of aluminum. The Brinkmann pan I've been using for the last 3-4 years (and for 4 years before that, in the Brinkmann I had) has never been foiled on the outside, and is still going strong. It isn't nearly as well-built as the Weber pan, and sits a lot closer to the fire. The outside is, shall we say, well seasoned, but that doesn't seem to create any problems.

 

[RichPB (richlife)]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry D.:
I'd be surprised if the porcelain coating got damaged in use, especially if you use water in the pan. But even if it did crack or craze, would that affect the operation of the WSM? Foiling the outside of the pan, IMO, is just a waste of aluminum. The Brinkmann pan I've been using for the last 3-4 years (and for 4 years before that, in the Brinkmann I had) has never been foiled on the outside, and is still going strong. It isn't nearly as well-built as the Weber pan, and sits a lot closer to the fire. The outside is, shall we say, well seasoned, but that doesn't seem to create any problems.

</div></BLOCKQUOTE>

Yeah Larry, I pretty much think your experience is the most relevant. In the end, it will be to each persons preference, but I just don't think that damage to the bowl is a consideration. Rich