Drawback to foiling inside of water pan?

[Jimmy D]

I'm doing my first smoke on my new WSM 14" this weekend and I was curious if the general consensus is to foil the water pan when filling it with water. I've read that can potentially cause water to drip down onto the coals - is that true? I'd love to save myself some trouble cleaning up afterward, but not at the expense of putting the heat source out.

Thoughts?

 

[Frank H]

I read that same thing when I got my WSM a couple years ago but I can't say I ever noticed any issues when I foiled my pan....having said that , I have gotten to the point where if I have water in the pan , I just float a disposable pie tin in the water to catch the worst of the drips .....some drips get into the water , but not a whole lot....and I find that the water pan wipes out pretty easily if you do it the same day.

I figure the water pan is not really in contact with the food so I don't feel like it has to be sparkling brand new clean all the time...

 

[Mike Willis]

I foil only the outside of the pan if I use water...no water and I foil inside and outside.

 

[Dave Russell]

If using water I just spray Pam on the inside before filling. It's easier to rinse and clean than most folks think.

 

[RichieNJ]

If using water I just spray Pam on the inside before filling. It's easier to rinse and clean than most folks think.

Damn good idea. Thank you. I'm going to do this tomorrow

 

[Jimmy D]

I just finished my first smoke and have learned an important lesson: FOIL THE BOTTOM OF THE WATER PAN! While the inside of the pan was no big deal once poured down the drain and scrubbed with a sponge, the bottom of the bowl is flaking and has layer upon layer of smoke buildup. I'll definitely be foiling the bottom from now on.

 

[Jeff Padell]

Forgive me father for I have sinned...

I usually don't wrap the water pan in my 22 or my 14 or my mini, I give them a quick clean up after the cook and get the "that's good enough". I haven't noticed any issues except I don't have a water pan I can eat off or cook on, but I don't do either.
Of course I also use my Silver B all winter long at least 3 times a week, often 5 in temps down to 0-5 degrees and don't clean it until April when it gets into the 50's - too darn cold to clean it in the winter.
I figure any temps above 212 will kill any bacteria and I have noticed any issues on grill or smokers. Once in a while I will get a real 4th of July bonfire in the winter, that burns off the grease!

 

[Danny B (Albany GA)]

If using water I just spray Pam on the inside before filling. It's easier to rinse and clean than most folks think.

+1000 I find this easier than foiling the pan.