How Much Water To Use
- Thread starter JRAiona
- Start date
if you are going to use water, I would do the following:
1) start with at least warm water, if not semi hot to hot. Why use all the fuel and time to just heat the water
2) Fill it up or at least 2/3rd I would say. I would think what you don't want to do is stabalize the temp and then the water evaporates away and you then have a jump in temp
3) Per Neil comment above, many don't use water. I am still a bit of a rookie and for now I am not there yet, but may try going waterless (maybe with a terra cotta saucer or something) soon.
1) start with at least warm water, if not semi hot to hot. Why use all the fuel and time to just heat the water
2) Fill it up or at least 2/3rd I would say. I would think what you don't want to do is stabalize the temp and then the water evaporates away and you then have a jump in temp
3) Per Neil comment above, many don't use water. I am still a bit of a rookie and for now I am not there yet, but may try going waterless (maybe with a terra cotta saucer or something) soon.
Dwain Pannell
TVWBB Hall of Fame
When I used water I used hot water because I didn't want the cooker heating it.
However, I haven't used water in a very long time. Mainly because it's a hassle to cleanup and I believe it's the cause of mold issues some folks experience.
I simply control the heat with the vents in the 14.5" but I do use clay flower pot saucer in the 22.5".
Under full disclosure; I probably cook at higher temps than most here because 225*F simply takes way too long for little if any benefit. I have evolved. Anymore, I prefer med heat: 275-350*F for most cooks.
However, I haven't used water in a very long time. Mainly because it's a hassle to cleanup and I believe it's the cause of mold issues some folks experience.
I simply control the heat with the vents in the 14.5" but I do use clay flower pot saucer in the 22.5".
Under full disclosure; I probably cook at higher temps than most here because 225*F simply takes way too long for little if any benefit. I have evolved. Anymore, I prefer med heat: 275-350*F for most cooks.
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Dwain Pannell
TVWBB Hall of Fame
I used to foil the pan and the saucer. But then I realized I want the seasoning in the pan as much as the walls and lid of the cooker. It didn't make sense to me to season the walls and lid of the cooker only to place a bright shiny piece of Alum foil in the pan every time I use it. I think I have a piece of foil laying in the saucer now but I haven't changed it in a long time. I simply don't worry about it much. I do not cover the water pan but I do use a drip pan (which is bright shiny Alum - LOL) to keep the mess down but other than that I don't get too excited about the pans. YMMV.
Teddy J.
TVWBB Pro
It's really a matter of preference. I started out using water, then went to clay saucer, tried foiled only and never looked back. Disposing of the water was too messy for me to deal with after every cook. As efficient the WSM is in controlling temps, I don't really find the heat sink (water or clay saucer) necessary.