peggy bennight
New member
How much water would you start with in the new 18 inch wsm with the new deeper waterpan when cooking brisket?
Tia doug
Tia doug
new wsm 18 in model
- Thread starter peggy bennight
- Start date
Jerry N.
TVWBB Emerald Member
A lot of people here would tell you that you shouldn't use water at all. A lot of people use another form of a heat sink like a clay saucer or sand and some just use an air space with a dry pan. I personally recommend you look into waterless cooking.
To answer your question, for a brisket, I would probably fill the water pan half full. That bigger water pan should be nice (I have an old model)as long at it sits well on the brackets. You'll get a better handle on the right amount after a few uses. You're not going to hurt anything by using too little water, you'll just have to put a little more water in during the cook. The more water you don't use is more water you have to dispose of after the cook (another good reason to look into waterless).
To answer your question, for a brisket, I would probably fill the water pan half full. That bigger water pan should be nice (I have an old model)as long at it sits well on the brackets. You'll get a better handle on the right amount after a few uses. You're not going to hurt anything by using too little water, you'll just have to put a little more water in during the cook. The more water you don't use is more water you have to dispose of after the cook (another good reason to look into waterless).
Vinny G
TVWBB Fan
Hello Peggy
When I got mine 18 WSM
I lit charcoal the first time with no meat and no water. I did this for two reasons 1 to cure it and 2 to play and see how it reacted. Temps went very high 300-375 and stayed that way for 4 hours or so. Then I cooked in it a few days latter with a Gal and a half of hot water in pan and temp stayed at 225-250 for 6 hours I add more water in at about the 2.5 hour mark. I feel the water does help to keep temp in a nice range. And I agree with Jerry with less water will not hurting anything just will have to check on it more offen, and what to do with to much water after the cook. After you smoke I would like to know how it went. Keep on Smoking
WSM
1983 22.5 Kettle
When I got mine 18 WSM
WSM
1983 22.5 Kettle
Hi Peggy, welcome to TVWB.
Since you are a new user, just start off basic: fill the pan with water, and start smoking. The water is a heat sink to prevent too high temps. Temp control is done with bottom vents, not water levels. Always leave the top vent wide open to prevent/reduce creosote buildup.
Smoke the brisket to internal temps around 195, probe for tenderness. It should be like probing room temp butter, it will be so tender. Slice across the grain about a 1/4" thick, and enjoy.
Save the advanced (waterless) techniques for when you are much more experienced. HTH.
Since you are a new user, just start off basic: fill the pan with water, and start smoking. The water is a heat sink to prevent too high temps. Temp control is done with bottom vents, not water levels. Always leave the top vent wide open to prevent/reduce creosote buildup.
Smoke the brisket to internal temps around 195, probe for tenderness. It should be like probing room temp butter, it will be so tender. Slice across the grain about a 1/4" thick, and enjoy.
Save the advanced (waterless) techniques for when you are much more experienced. HTH.
Hi Peggy,
Welcome to the board.
I agree with Doug. Fill the pan about 3/4 way to the top with hot water, then just cook your brisket. I usually wrap my brisket in HD foil when it reaches about 165 degrees. Do as Doug says and check for doneness every half hour or so. You want the probe to be able to slide in and out of the brisket as if it was soft butter. Don't worry about the internal temperature of the meat at this point. The texture of the meat will tell you when it is tender.
Welcome to the board.
I agree with Doug. Fill the pan about 3/4 way to the top with hot water, then just cook your brisket. I usually wrap my brisket in HD foil when it reaches about 165 degrees. Do as Doug says and check for doneness every half hour or so. You want the probe to be able to slide in and out of the brisket as if it was soft butter. Don't worry about the internal temperature of the meat at this point. The texture of the meat will tell you when it is tender.