Don't think I will use water again
- Thread starter Jeff R
- Start date
John Boehm
TVWBB Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
It's not rust. It's just smoke particulate buildup. A quick rinse and/or stiff brush; no worries.
I've never been much for ceramic or sand. When I do low/slow (which is only for butts and bacon, never ribs or brisket) I prefer water. It's a true heat sink. The others aren't. With good fire management sand or ceramic can work fine. But I am not one to hang about the cooker, nor check on it much once the cook is underway. The better heat sink capabilities of water suit this well.
[If you use an ATC there is no need for ceramic or water. It's counterproductive.} </div></BLOCKQUOTE>
I'm new to smoking, could you explain why you don't do ribs or brisket low and slow (or did I read that wrong)?
It's not rust. It's just smoke particulate buildup. A quick rinse and/or stiff brush; no worries.
I've never been much for ceramic or sand. When I do low/slow (which is only for butts and bacon, never ribs or brisket) I prefer water. It's a true heat sink. The others aren't. With good fire management sand or ceramic can work fine. But I am not one to hang about the cooker, nor check on it much once the cook is underway. The better heat sink capabilities of water suit this well.
[If you use an ATC there is no need for ceramic or water. It's counterproductive.} </div></BLOCKQUOTE>
I'm new to smoking, could you explain why you don't do ribs or brisket low and slow (or did I read that wrong)?
Chuck Tatham
TVWBB Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Noe:
Just chunk the pan all together, i only use the top grate with out any pan at all, way easier to control temps, great flavor, all meat cooking evenly no hot spots, charcoal lasts 3 times as long if not longer. </div></BLOCKQUOTE>
Interesting! A minimalist. Might have to try this because I hate clean up and messing with water. I love the whole smoking process except knowing what lurks inside the WSM after I have enjoyed dinner.
Just chunk the pan all together, i only use the top grate with out any pan at all, way easier to control temps, great flavor, all meat cooking evenly no hot spots, charcoal lasts 3 times as long if not longer. </div></BLOCKQUOTE>
Interesting! A minimalist. Might have to try this because I hate clean up and messing with water. I love the whole smoking process except knowing what lurks inside the WSM after I have enjoyed dinner.
John Boehm
TVWBB Fan
I'm all for higher heat/less time if the results are the same. What temps are you cooking the ribs and brisket. Thanks
I tried the clay saucer. Did not like it only because grease dripped around the saucer into the foiled pan. So they stuck together. I had to refoil everything. I had double foil already on both sides of the pan and saucer. I used a ton of foil.I prefer to just use the foiled water pan. If I need to bring down temps because it is hot outside I still use water with zero issues.
K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Boehm:
I'm all for higher heat/less time if the results are the same. What temps are you cooking the ribs and brisket. Thanks </div></BLOCKQUOTE>Brisket at 335-375, similar for ribs, though I sometimes do back ribs at those temps, spares at 275-325.
I'm all for higher heat/less time if the results are the same. What temps are you cooking the ribs and brisket. Thanks </div></BLOCKQUOTE>Brisket at 335-375, similar for ribs, though I sometimes do back ribs at those temps, spares at 275-325.
Jim H.
TVWBB All-Star
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by dean:
I tried the clay saucer. Did not like it only because grease dripped around the saucer into the foiled pan. So they stuck together. I had to refoil everything. I had double foil already on both sides of the pan and saucer. I used a ton of foil.I prefer to just use the foiled water pan. If I need to bring down temps because it is hot outside I still use water with zero issues. </div></BLOCKQUOTE>
I put a layer of foil above the foiled clay saucer and I don't foil the pan at all. Remove one layer of foil on top of the pan and cleanup is a breeze.
Never used water in the pan and I can maintain 240° if I babysit it, but my WSM likes to run around 275° w/o water, so I like to cook everything there or higher. I just don't want to deal with a large amount of dirty water after a cook. We have no place to dump it (small creek @ the edge of our backyard) and our drains cannot take grease at all.
I tried the clay saucer. Did not like it only because grease dripped around the saucer into the foiled pan. So they stuck together. I had to refoil everything. I had double foil already on both sides of the pan and saucer. I used a ton of foil.I prefer to just use the foiled water pan. If I need to bring down temps because it is hot outside I still use water with zero issues. </div></BLOCKQUOTE>
I put a layer of foil above the foiled clay saucer and I don't foil the pan at all. Remove one layer of foil on top of the pan and cleanup is a breeze.
Never used water in the pan and I can maintain 240° if I babysit it, but my WSM likes to run around 275° w/o water, so I like to cook everything there or higher. I just don't want to deal with a large amount of dirty water after a cook. We have no place to dump it (small creek @ the edge of our backyard) and our drains cannot take grease at all.
Bob Correll
R.I.P. 3/31/2022
If the lower cook grate is not being used, I often put a large aluminum pan on it, with or without water, and leave the bowl out entirely.
Then toss the whole shebang.
If I do use water in this pan, it's in the form of some ice cubes only at the start.
I like to get the meat smoked low for a couple of hrs., then let her go where she wants to go temp wise (within reason).
These steam table half-pans are pretty reasonable at Costco.
Then toss the whole shebang.
If I do use water in this pan, it's in the form of some ice cubes only at the start.
I like to get the meat smoked low for a couple of hrs., then let her go where she wants to go temp wise (within reason).
These steam table half-pans are pretty reasonable at Costco.
John Boehm
TVWBB Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Noe:
Just chunk the pan all together, i only use the top grate with out any pan at all, way easier to control temps, great flavor, all meat cooking evenly no hot spots, charcoal lasts 3 times as long if not longer. </div></BLOCKQUOTE>
Does the fat burn off or does it mix with the ash to form concrete? Do you have to keep the vents closed most of the time to maintain a reasonable temp?
Just chunk the pan all together, i only use the top grate with out any pan at all, way easier to control temps, great flavor, all meat cooking evenly no hot spots, charcoal lasts 3 times as long if not longer. </div></BLOCKQUOTE>
Does the fat burn off or does it mix with the ash to form concrete? Do you have to keep the vents closed most of the time to maintain a reasonable temp?