New 18.5 WSM(Water Pan Question)


 
P

Patrick Stevens

TVWBB Member
I got "Low and Slow" about a week ago. In the book Gary speaks of always foiling the inside of the water pan to aide with clean up. Problem is i think the book was written before Weber came out with the bigger water pan. I've smoked on it 3 times, and have the largest/widest foil i could find but it doesn't come close to covering the whole inside of the pan with just a single sheet. I can get around a gallon of water in the pan before the water gets to high and goes over the top of the foil. Any ideas/techniques on foiling the inside of these monsters. Do you think not filling the water pan completely full is throwing off my temps. First three cooks the grate temp has been between 250 and 275 throughout the cook, I think I'm doing alright and the food is great, just curious if anyone knows any tricks to get this pan full of water and foiled. Thanks.
 
Just crimp sheets together. Pull off lengths of sheets, lay them down one atop the other, fold over one edge a couple of times and crease, spread the sheets apart - viola - super wide sheet.

What do you mean by "throwing off my temps"?

Water regulates temp spikes by absorption of heat energy so the temps rise/fall slowly.

The main difference of 1gal vs 2gal will be ...
~ it'll take more fuel and time to come up to temp
~ you don't have to refill as often
 
Do you think this method will work to keep water from seeping through the crease to the bottom of the pan, and bubbling out into my fire? That is my major concern with coupling two pieces together. Guess I'll have to try it this weekend, nothing better to learn by than trial and error. Thanks for the tip.
 
Patrick, I have that book but it seems to me that foiling the water pan when you use water is not necessary. I have only used water once since I bought my WSM, so I could be wrong. I do foil the pan however and either leave it open for hotter cooks or put a saucer in for lower temps. I foil the saucer too. I have found that I use a lot of foil since I started smoking. I go to a restaraunt supply store and buy a BIG roll of heavey duty foil. Lasts a long time and probably larger width than what you get in the grocery.
Glad you like you WSM.

Mark
 
Patrick - IMO, if you're going to use the water pan...FOIL IT! I've done a few smokes now, the first one without foil. What a nightmare to clean and have since foiled, every time. I've got the 22.5 also and as Travis stated, take a couple of sheets and "crimp them". You MAY get a little leakage through the crimp, but nothing to worry about and cleanup is super easy.
 
Thanks for all the info, I'll probably stop by Costco and see if I can't get some restaurant quality foil, I got the widest wal-mart had, and it's not cutting it. If i can't get that to work then i'll get my crimp on.
 
Costco carries the Reynolds wrap Heavy Duty in 18" wide in 2 pks. It's what I prefer. Have tried restaurant supply (Smart & Final) generic heavy duty with out the same success.
 
WhatEVER did we do before aluminum foil came along?! It's just one more thing to consume, but why do so, if you don't need to? No nightmares here, and I only foil if doing a dry pan cook, for higher temps. The advice to foil is largely made on the assumption we're talking about the old (smaller) pan. It's not worth the trouble with the larger pans if filling with water.

While the pan's still warm it's easier to "clean", and a brass brush and a rinse is all that's required. It just doesn't need to be "kitchen counter clean." Nobody's passing the water pan around the dinner table, it's enameled so it won't rust, and the heat will kill any bacteria growth, anyway. I found nothing in my manual about foiling the pan....so forget about the foil, and just smoke.
 
BTW, if you have a Bass Pro Shop or other store that carries the Brinkman charcoal pan, get one. They're cheap, and much better than the huge water pan Weber now supplies. If you want, you can easily foil around the wide rim, since this is what gets crusty. It holds plenty of water for an overnight cook and offers much more room and access over the charcoal ring.
 
I HAVE AN 18INCH WSM 2009 MODLE I REPLACED THE WATER PAN WITH A BRINKMANN CHARCOAL PAN I ALSO WENT TO HOME DEPOT AND GOT A CLAY SAUCER 13.75INCHES AND PUT FOILED SAUCER AND PAN TOGETHER (SAUCER PAN FITS RIGHT IN PAN) GET GOOD TEMP THAT WAY TOO BUT IF YOU MUST USE THREE
PEICES OF FOIL
 
Don't sweat the water pan. It is made of the same stuff as all Weber product pieces. You can if you like though, you will go through even more foil than you already do!
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