Trouble with water pan


 
J

Jason Schell

New member
Hi,

I have the 18.5 inch smokey mountain cooker. I have noticed the water pan sits on top of the coals when the chamber is filled for a long cook (eg. pork shoulder). Has anyone else noticed this? I can't see the hot coals making contact with the water pan being good for the water pan.

Thanks
 
Although I've never used that many coals (no over-nighters), you might just make a depression in the middle where the bottom of the bowl is lowest and let the coals be higher along the edge of the chamber (ie: follow the curve of the bowl). IMO.

FWIW, I remember my first cook and set the water bowl directly on top of the coals after they were lit (on purpose, not realizing there are tabs on the sides to hold the bowl). And I'm not the only one to have done that. The bowl was no worse for wear because of the error.
 
Thanks Len. I appreciate the input. I will try that out. I was wondering if anyone else had a similar experience and, if so, how the bowl fared. Good to here it stood up.
 
Jason, do yourself a favor and order a Brinkman Charcoal Pan (NOT a water pan). The Brinkman Charcoal Pan is the same diameter as the WSM water pan but much shallower with a flat bottom. It gives you much better clearance over the coals (even a full ring).

http://www.brinkmann.net/products/details.aspx?item=114-0002-0

I ordered one when I first purchased my WSM but have since moved on to a 14" clay saucer (plant potter base). That gives you even more clearance and keeps temps more stable in my opinion.
 
Awesome. Thanks Chad. I tried to order the brinkmann charcoal pan but the shipping to Canada was 4 times the cost of the pan. But I will look into other options for sure. In the meantime I'll try to arrange the coals in way that works with the bowl on longer cooks.
 
Chad beat me to it! I have the bigger WSM so I have never had a problem with the water pan. I have heard good things about the Brinkman pan!:wsm:
 
Chad M. said:
Jason, do yourself a favor and order a Brinkman Charcoal Pan (NOT a water pan). The Brinkman Charcoal Pan is the same diameter as the WSM water pan but much shallower with a flat bottom. It gives you much better clearance over the coals (even a full ring).

http://www.brinkmann.net/products/details.aspx?item=114-0002-0

I ordered one when I first purchased my WSM but have since moved on to a 14" clay saucer (plant potter base). That gives you even more clearance and keeps temps more stable in my opinion.
Click to expand...

Jason, I have had the same experience as Chad. I only use the water pan now for ribs. I did buy the Brinkman and by the time I got it here...it was not cheap but it is a way better design. The clay saucer idea is really excellent. I don't think you will be disappointed.
 
I use a Brinkmann charcoal pan in my 18 1/2" WSM. I don't user water and the Brinkmann pan gives great access to the charcoal ring.

Bob
 
Thanks for all the input everyone. This has lead to another question though. If you don't use water how to you keep the drippings from producing the disgusting unwanted fat smoke?
 
Jason Schell said:
This has lead to another question though. If you don't use water how to you keep the drippings from producing the disgusting unwanted fat smoke?
Click to expand...

Add a layer of foil over the top of the pan or saucer with a slight depression. That leaves an air-space which helps insulate the drippings from burning on the bottom of the bowl/saucer.

Tim
 
In my 18 1/2" WSM, I use a foiled, 14" clay flower pot base inside the foiled pan, I never had a problem with burning drippings.

Bob
 
Jason Schell said:
Thanks for all the input everyone. This has lead to another question though. If you don't use water how to you keep the drippings from producing the disgusting unwanted fat smoke?
Click to expand...

You might consider the Piedmont Pan http://virtualweberbullet.com/piedmontpan.html I use a variation, with the Brinkmann pan on the bottom, and the original (shallow) Weber pan on top, since I already had both. I used longer bolts, and the Weber pan just sits on the bolts and is not fastened with nuts, so I can lift it out without having to remove the Brinkmann pan. I foil the Weber pan for easier cleanup. The air space does keep the top pan from getting hot enough to burn the fat.
 
Last edited:
You must log in or register to reply here.

 

Back
Top