Jeff B
TVWBB Member
Well, I tried to save myself a little work cleaning up the water pan after a cook s I decided to foil the lower rack completely. I have the 22.5" WSM so I cant cover the water pan with one solid piece of foil so I thought it would be a good idea to try foiling the bottom rack. That lasted about an hour. The foil acted like a lid on a pot. It blocked the heat from the cooking part and kept it in the coal chamber with the water. At first I put in more K to get the temp up - but that only got the water in the pan boiling which made the temp drop - so I added more fuel, then more water, then fuel, etc...
Finally, I reached in with gloves and tongs to pull the foil off and now all is well - except we are going to be having brisket 2 hours late tonight.
I told my wife what happened and she said, " I could have told you that!" I guess indside coking rules apply to outside cooking. Go figure.
Finally, I reached in with gloves and tongs to pull the foil off and now all is well - except we are going to be having brisket 2 hours late tonight.
I told my wife what happened and she said, " I could have told you that!" I guess indside coking rules apply to outside cooking. Go figure.