Foil pan in WSM

[Brent B]

I've used my WSM 3 times with great results, but the clean up of the drippings in the water pan left me thinking. Prior to getting the WSM, I did my barbecuing on Weber kettles with a drip pan under the meat for ribs and roasts and for briskets I barbecued them in a foil pan. This made clean up very easy as I would just start with a new pan each time.
I will probably try sand in the foil pan with foil over it at time point to see what happens.
But the other option I've been thinking about is using the same approach that I used when barbecuing on the kettle. The only concern I have is that the foil pan I used for the brisket is a medium sized roasting pan measurin 16 1/2" by 11 1/2", so it will take up a large portion of the grate area. I wanted to see if anyone else has used this approach and see what their experiences have been.

 

[Craig Castille]

I mostly use an empty pan except on overnight cooks.

Some use aluminum foil balls in the water pan, topped off with a sheet of foil to catch drippings.

Me, I just throw a piece of foil on the bottom of the drip pan. I just rinse out the pan when I clean up the wsm, and every now and then scrape it out.

 

[Jim S]

I've been using a foil covered clay saucer in mine since I got it. I change out the foil for a new piece each time I do a cook. About the only thing you need to worry about is putting a hole in the foil. Even then, the saucer cleans up really easy with a stainless scrubbie if some grease does get burned on.

 

[Toby Keil]

Foil the water pan, then foil a 12” clay saucer, then foil both together and your good to go. I haven’t used water since and I love it. When the cook is over I simply roll up the foil with the grease and toss it in the garbage can. Clean up is a snap!

 

[Brent B]

So Toby, do you place the 12" clay saucer in the water pan to act as a heat shield? I like the idea of using the 2 together along with a lot of foil.

 

[LarryR]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">do you place the 12" clay saucer in the water pan to act as a heat shield? </div></BLOCKQUOTE>

It serves as a heat sink instead of water. I use a 12 inch for when I'm using the bottom grate and a 14 inch when I'm not using bottom grate.

I simply place the saucer in the dry water pan and put a single piece of HD foil across the top. Clean-up is a breeze and stable as hell temps without having to refill with water.

 

[Bryan S]

I just put a piece of HD wide foil in the water pan about an inch off the bottom and that's it. No water, clay, sand anything. Been using this method for over 4 years without a hitch.

 

[Jeff Calhoun]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Toby Keil:
Foil the water pan, then foil a 12” clay saucer, then foil both together and your good to go. I haven’t used water since and I love it. When the cook is over I simply roll up the foil with the grease and toss it in the garbage can. Clean up is a snap! </div></BLOCKQUOTE>

I thought the 14" saucer with the "36" stamped on it fits perfectly into the WSM water pan.

14" Base

 

[Dave L.]

I noticed that some people use a water pan for overnight cooks and the clay base for shorter cooks. I just bought a clay base but haven't tried it yet.
1. Will the clay base work for overnight cooks without having temperature spikes in the middle of the night while your sleeping?
2. If your using the top rack only on an overnight cook, could you use two water pans filled with water? One setting on the brackets like normal and the other sitting on the lower rack? Then you wouldn't have to refill them in the middle of the night. Does that make sence

.
I'm dying to try the clay base but I don't want to wake up to a burnt piece of meat.

 

[Keith Wilson]

I do the exact same thing as Toby except I use a 14" Clay saucer.

 

[LarryR]

Jeff, the #36/14" clay pot does fit perfectly in the waterpan. However, when using my bottom rack I use the 12" as it allows for greater airflow underneath your grate/meat. With the 14" the air flow is fairly limited. This is just my method, I have not heard of anyone else going between 14" and 12" depending on usage of the bottom grate. I'm neurotic and it probably doesn't make any difference.

Dave, most people who use the clay saucer use it exclusively for short and long cooks; in my opinion and experience a clay saucer is perfect for both short and long cooks and will not spike during the night as there's no water to run out mid cook. Also, you won't use as much fuel which equals longer cooks. I've run my WSM 24 hours at 225 grate without having to add fuel with no problem.

Dave give the clay saucer a shot, it's super easy and many feel it's easier to maintain temps. I have had very good success with it. One key to keep in mind; catch your temps on the way up. When you hit 200 shut all your bottom vents down, see where she settles in at and then start adjusting vents one at a time. Once you get her dialed in depending on conditions you'll be set for the rest of your cook. This is my experience. Also, you've got to love the clean-up.

My .02 - YMMV

 

[Brent B]

For those of you that are using a clay saucer in the water pan, are any of you using the Brinkman charcoal pan or are you using Weber water pan? Just wondering what the difference will be if any.

 

[Keith Wilson]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brent Bristle:
For those of you that are using a clay saucer in the water pan, are any of you using the Brinkman charcoal pan or are you using Weber water pan? Just wondering what the difference will be if any. </div></BLOCKQUOTE>

I'm using the original WSM water pan. I believe people use the Brinkman Charcoal bowl for more water capacity on longer cooks. The only difference I could think of is that the void using the Brinkman will be greater than the WSM's. Will this make any difference? I personally don't think so. Once the clay saucer gets to temp, thats it. However, if you do an overnight there will be less room for coal (if you use lump like I do)than with the WSM's. My $.02