Dave Russell
TVWBB Honor Circle
I was speaking of the guys that use NOTHING BUT a clay pot base(14"?) instead of the pan.
High Heat Temp Control
- Thread starter Alan F
- Start date
I was speaking of the guys that use NOTHING BUT a clay pot base(14"?) instead of the pan.
A Cleland
TVWBB Super Fan
I have a 22.5 inch WSM, and I too had a problem with keeping the temps up on a high heat cook. After some serious thoughts on the matter (on the throne), I came to the conclusion that my problem was too shallow of a coal bed. I was using the 18 inch OEM coal ring and trying to cook at 325 for just a few hours, so I only used about 1/3rd of a ring of coals and a half chimney of lit. My guru just wouldn't bring it up, even when I opened the other bottom vents, and partially closed the top damper.
My solution was to fashion a smaller diameter, deeper, coal ring out of expanded metal. I made it 6 inches tall rather then the OEM 5 inches, and only 12 inches in diameter. Using the "new" coal ring and the same setup (guru, dry pan w/ clay saucer) I have since been able to cook at any temo up to 325 without any problems. My Thanksgiving turkey cook was set to 300 degrees, and I never saw it any differnt after it came to temp early on.....nearly 5 hours staed at 300 degrees.
On another note, for those of you worried about the dry cook methods and the burnt smell, I use a shallow pan with some veggy oil and a bit of water just under any "greasy" cooks to catch the drippings. A basic oven roasting rack, or Weber makes a stainless raosting rack, work wonders for that situation. The oil keeps that water from evaporating, and you don't get that "burnt" odor that you are talking about. For longer cooks, a simple "false" bottom layer of foil does the trick, the air underneath insulates the false bottom from getting hot enough to burn off any drippings. I don't like the water in the bowl method because of the messy clean up. I use that method when I cook on the Bandera, but with a door that swings open all the way, the clean up is simple. Just my 2 cents.
My solution was to fashion a smaller diameter, deeper, coal ring out of expanded metal. I made it 6 inches tall rather then the OEM 5 inches, and only 12 inches in diameter. Using the "new" coal ring and the same setup (guru, dry pan w/ clay saucer) I have since been able to cook at any temo up to 325 without any problems. My Thanksgiving turkey cook was set to 300 degrees, and I never saw it any differnt after it came to temp early on.....nearly 5 hours staed at 300 degrees.
On another note, for those of you worried about the dry cook methods and the burnt smell, I use a shallow pan with some veggy oil and a bit of water just under any "greasy" cooks to catch the drippings. A basic oven roasting rack, or Weber makes a stainless raosting rack, work wonders for that situation. The oil keeps that water from evaporating, and you don't get that "burnt" odor that you are talking about. For longer cooks, a simple "false" bottom layer of foil does the trick, the air underneath insulates the false bottom from getting hot enough to burn off any drippings. I don't like the water in the bowl method because of the messy clean up. I use that method when I cook on the Bandera, but with a door that swings open all the way, the clean up is simple. Just my 2 cents.
Dave Russell
TVWBB Honor Circle
Alan, the oil and water pan sounds like a great tip to catch drippings. As for cleaning your pan if using water, you ought to try Pam cooking spray.