noob question about 18.5 wsm


 
C

Chris Dorman

New member
I just got my new 18.5 WSM and I am in the process of building it. I noticed there wasn't a water "pan" though. The 22.5 has what I consider a water "pan". I did notice however the bowl that comes with the 18.5. Is this supposed to be used as the water pan? Really dumb question I know.. but this bowl is just not what I have seen before in regards to water pans.

Thanks!
 
Yea ok, I remember reading the newer ones use a deeper bowl which is the charcoal bowl from a Smokey Joe.

Tim
 
Chris,

Yes, that's the water "pan" even though it looks more like a bowl.

On the plus side, fill it up, and you won't have to worry about adding water for low and slow cooks, for at least the first 12 hours or so.

Lots of people foil the pan inside and out, whether they use water or not, to make cleanup easier.
 
In my humble opinion, foiling if you're adding liquid is a waste of time. You will get leaks that make you clean the pan regardless. Now foiling for a dry cook, I don't bother with the bottom of the pan. Many of the long timers here might tell you that they may not even be sure if the pan is still there
icon_smile.gif
Just make the cook as simple and enjoyable as possible.
 
I got a new 18 1/2" WSM last year, the water pan is a large bowl, which holds a lot of water. The problem is it sits so low in the charcoal chamber that it blocks access to half of it.

Through information gotten here:
http://www.virtualweberbullet.com/waterpan.html

I got a Brinkmann charcoal pan, to use in it's place:
http://www.academy.com/webapp/...10151_10051_91712_-1

The original intent of that mod was to replace the stock 18" WSM water pan, on the older models, with a pan having a larger capacity. I'm using it to solve the access problem the new model, stock 18" WSM water pans have.

The Brinkmann pan fits the 18" WSM perfectly. It holds about 2 gallons of water, which should be enough for shorter cooks, and gives full access to the charcoal chamber. I plan on trying a clay flower pot base and even just foiling the pan. If one of those methods work for me, water pan capacity won't be an issue and I'll have full access to my fire ring.

Bert
 
Not to start an argument but I have to disagree with going dry instead of the Brinkmann Charcoal Pan. The 2009 18.5" Weber water pan holds a little over 2 gallons and the Brinkmann holds a little under 2 gallons. At least that's what Chris published in the operation and mods section of the main site. I had a Brinkmann Charcoal pan so I used it.

According to my log my first WSM cook was a 7 lb. Boston Butt using water. Average grate temp was about 270 and the cook lasted 9 hours. I had about 1/3 of the water left so I suspect that I could have gone 12 hours without refilling the water pan.

Going dry is a personal choice but the difference in water pans wasn't influential in my choice.
 
Well I guess I haven't been smoking long enough to know all the pro's and con's of having a water pan (especially a big water pan). From what I understand the water pan keeps meat moist as well as regulates the temperature better. Which in turn allows your fuel to last longer. The water pan is used for low and slow methods correct? If I want to cook high-heat (for like chicken) is it best to leave the pan in (dry) or take it out all together? I suppose the pan is used as a heat shield even if there is nothing in the pan. Correct?
 
The water just helps with temperature control. It uses more fuel than cooking without. The reason is that it takes more energy to keep the water boiling than it does to maintain the heat in the empty water pan and a clay saucer once they get hot. If I want to cook below 250 I use water. When I want to cook above 250 I don't. That's because I'm not as good as many folks here in maintaining low temps. The pan does act as a heat shield and catches drippings if you don't have a drip pan above it.
 
Don't worry about foiling your pan, It's a smoker and is supposed to get smokey. Your not going to drink out of the pan. Just give it a spray with cooking spray and clean up will be faster than foiling your pan also your not wasting all that foil each time. Plus if you foil or not you will still wash the pan so I see no need to foil. Just my 2 cents
 
You must log in or register to reply here.

 

Back
Top