New Weber pan better than the Brinkmann pan!!!


 
R

RLyles

New member
I bought the correct Brinkmann pan that fits neatly in my 18.5 and used it a few times. But then decided to go back to the WSM OEM part.

I just got the new water pan in Friday direct from Weber, lo and behold it is a heavy gauge enameled hemispherical dish! Whole new design and fits tightly on my "EZ"'s pan tabs. It is deep and holds as much water as Brinkmann.

The thin walled Brinkmann can join all of it's ECB counter parts at the junk yard! Good job Weber!

So much better than what came stock with the WSM back in "EZ"!
 
I'm not a fan of the Brinkmann pan, personally. I don't like the lack of clearance from the charcoal. Does the "new" (I think now a year or two old) OEM design have a similar clearance problem to the Brinkmann? I don't see why not, given the capacity...the water needs to go somewhere...

Cheers,
Matt
 
I just got the new water pan in Friday direct from Weber, lo and behold it is a heavy gauge enameled hemispherical dish! Whole new design and fits tightly on my "EZ"'s pan tabs. It is deep and holds as much water as Brinkmann.
[/QUOTE]

I cannot add or tend the charcoal coals on the back side of the bowl, 180 degrees from the open door. You can't see behind the bowl. I think this is a significant design problem that should be addressed by Weber.
 
It's a big belly hovering close to the coals. You're right not much clearance. I like it better than the Brinkmann pan. Foiling the outside is a little tricky too.

I might have different feelings after a few more smokes!
 
Yeah, better for Weber. It went something like this at Weber R&D:

"They keep complaining how the water pan doesn't hold enough water"...."I know, let's start giving 'em the Smokey Joe BOWL instead of the LID! We've got a surplus of those, anyway!"

Seriously, if you foil your pan all the time, why should you care if the Brinkman pan (which has ample water capacity for an overnight cook) has a inferior coating or not?

The Brinkman pan gives 2.5" more clearance on the bottom, and that is pretty significant in my book.

The new Smokey Joe bowl water pan takes 10 liters to fill it up, and that's wasting BTU's, if you ask me.
 
I used the Brinkman pan last night. It held about three and a half 2 liters, while the giant OE water pan holds 5. I didn't need that much, though. I still had water in the Brinkman pan this morning.
 
What is wrong with the pan that comes with the wsm? During long cooks you most times have to check your BBQ to flip or baste it any way. Just have a jug of water on hand, no big deal. I have never had to add water more than once even on super long cooks
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by dean:
What is wrong with the pan that comes with the wsm? During long cooks you most times have to check your BBQ to flip or baste it any way. Just have a jug of water on hand, no big deal. I have never had to add water more than once even on super long cooks </div></BLOCKQUOTE>

I hardly EVER add wood or need to stir the coals,which is hard to do with the current OE water pan. However, I CAN fit a LOT more charcoal in the ring with the Brinkman pan. It holds just about as much water...enough to get through a night's cook, so for piling up enough briqs to do sixteen hour cooks of over thirty pounds of meat without refueling, the Brinkman pan is the pan that Weber should have made. Sure, they would've made it heavier gauge, but mine doesn't leak and is very securely held on the tabs, so it works for me.
 
Dean, the OEM Water pan on the WMS is too deep, and if you really pile the charcoal up, then sit it all down on top of each other, the water pan sits on the charcoal and does not let the smoker seal between the fuel bowl and the middle of the smoker. It's just too deep and limits how much charcoal you can really put in a WMS. That's why many have switched to the Brinkmann "Charcoal Pan" and replaced it instead of keeping the big deep Weber Water pan to allow for more fuel.
 
And one more thing, Dean...the Brinkman pan won't tip over on you like the Weber pan.

The times that I've used the Weber pan, I had to wedge it between bricks 'cause I was afraid it might tip over while I was waiting for the water or grease to cool off. The Brinkman pan's bottom is FLAT.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
And one more thing, Dean...the Brinkman pan won't tip over on you like the Weber pan.

The times that I've used the Weber pan, I had to wedge it between bricks 'cause I was afraid it might tip over while I was waiting for the water or grease to cool off. The Brinkman pan's bottom is FLAT. </div></BLOCKQUOTE>

Good to know that the Brinkman pan is flat. I can see how that allows for better access to the coal in the rear.
 
I must have an earlier model and maybe a different water pan? Not sure. I bought my wsm in the late 1990's. It doesn't have a heat shield on the bottom. The water pan is shallow. I can foil it with one sheet! It is not even close to the charcoal ring. I dont know how deep the newer ones are. I can pile up charcoal in the standard ring high as I want and it dont touch the pan..
 
Some of you guys have been sleeping.
icon_razz.gif


The new water pan (as mentioned, the bottom blank from the Smokey Joe), was introduced when the new series of 18.5 WSM came out in 2009. New water pan, thermometer, larger door, different elongated door handle, heat shield are all in this series. To bad they didn't include a charcoal grate without the large gap at the sides.

Rich
 
I can't remember ever using water in my pan. If you feel the need for a heat sink, just set the shallow pan on top of a pizza stone and foil it. That will take care of ever needing more water and tending, adding or worrying that the pan is resting on the charcoal. I have the old pan and think it does the job well.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shaun R:
I can't remember ever using water in my pan. If you feel the need for a heat sink, just set the shallow pan on top of a pizza stone and foil it. That will take care of ever needing more water and tending, adding or worrying that the pan is resting on the charcoal. I have the old pan and think it does the job well. </div></BLOCKQUOTE>

This post brings up a few queastions. First off, why dismiss something you've never tried (water)? Also, how do you cook on the bottom grate if you put "the shallow pan" on top of a pizza stone, and does Weber even still sell replacement "shallow pans"?
icon_confused.gif
 
I just use a foiled pan with the original pan.. used water when it was new and what a hassle dealing with both the water and disposing it.

I think those of us who moved away from water figured out that the WSM temps can be managed just fine without water.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt A 3:
I'm not a fan of the Brinkmann pan, personally. I don't like the lack of clearance from the charcoal. Does the "new" (I think now a year or two old) OEM design have a similar clearance problem to the Brinkmann? I don't see why not, given the capacity...the water needs to go somewhere...

Cheers,
Matt </div></BLOCKQUOTE>

Compared to the new Weber water pan, the Brinkman pan has zero "clearance" issues. Yes, the water does need to go somewhere, and the new Weber pan even holds MORE than the Brinkman.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:

This post brings up a few queastions. First off, why dismiss something you've never tried (water)? Also, how do you cook on the bottom grate if you put "the shallow pan" on top of a pizza stone, and does Weber even still sell replacement "shallow pans"?
icon_confused.gif
</div></BLOCKQUOTE>

Actally I bought my first WSM in 2000 and did use the water pan once. After that I spent some time at a ceramic site where they only used a stone and pan for the drippings. I gave it a shot and never looked back. I completely agree with John's statement. However, I have a new model now and I am going to give the SJ bottom/big bowl a try. Oh, and as far as not being able to use the lower rack with the stone setup. You can, just set another grate on top of the pan. I have a 16 inch aluminum pan with a flat bottom that will easily hold another grate. I sometimes stand turkeys and hams on it since there isn't enough room on the top grate to do it.
 
You must log in or register to reply here.

 

Back
Top