Water in Pan or Wrap with Aluminum Foil


 
K

Keith D.

New member
Im new at using the WSW 22 inch, I have a 8 lb Pork Butt that I am going to smoke and am wondering if I should put water in the pan or just wrap the pan in foil and not worry about it.
 
I use water. I'm sure that would be a better heat sink. If you don't let the pan go dry, clean up is easy. Pretty much just wipe it out under a faucet.
 
I prefer not using water, but I think it's one of those things that you have to try both ways and decide for yourself. I like the ease of cleanup with a dry, foiled pan. The one caution I have is that until you get use to your smoker and learn how to "dial it in" (to hold a steady temp), a dry pan might be a challenge. Once you know your smoker and it gets a little use, I think you'll like the dry pan. It's just easier.
 
I started of with water. Loved it..And as Bill said just dont let the water dry out on ya.
Dont really get the clean up part with water,its a breeze.


But now i just use a foiled clay saucer in the water pan. Is it better - NO. But now my wsm is so tight(gunk build up) i can controll temps easy even without a saucer. Im just using it this way becouse i dont have to deal with water at all. When i started out with my new WSM i used to empty all ashes after every cook and clean the water pan(1 min job).

Now i just close vents when im done. And i refuel it next time im ready to cook, and thats it. Empty ashes once in a while.

Start out with water - But you might be "lazy" after a few cooks
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I started off using water. Switched to a foiled clay saucer and haven't looked back. Since you are new to using the WSM,I'd use water,since that is what the WSM is designed for. After you get a feel for the WSM,then I'd try something else if you wanted. Let us know what you decide.
 
Like everyone else, I started with water and now I just foil the pan. I don't have a clay saucer and it works just fine!
 
I've only used my 22 twice and I used water both times mainly because I can't find a clay saucer large enough for the water pan.The first cook I couldn't hardly get it below 280,the second cook it held nicely around 235-240 and the chicken on the bottom grate got nice and brown,not crispy, but it looked great.I may try the foil only option the next time but I believe it really helps us new users to get the hang of temp control useing water the first couple of cooks. Speaking of the saucer,just what size do most of you use in the 22 and where did you find it? I did find one at Arizona Pottery but they wanted like $45.00 plus shipping for it,ain't no way.
 
Don,go to Garden Ridge. They have them for less than $10. Either the one at Concord Mills or Carolina Place will have them.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Perrin:
Don,go to Garden Ridge. They have them for less than $10. Either the one at Concord Mills or Carolina Place will have them. </div></BLOCKQUOTE>

Do you know what size it is,the one I saw on line at Arizona Pottery was 18" and I think the largest at Old Time Pottery here was 14"..Thanks
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Keith D.:
I Live In Phoenix Arizona </div></BLOCKQUOTE>Okay. No altitude issues then.

When I cook in Florida I use water for low/slow cooks during the day (butts I start in the afternoon, bacon, fish), most times during the year. The cooker is in full sun so water helps low/slow. Briskets and ribs I cook at 325-375 so empty, foiled pan.

When I cook at high altitudes I go empty regardless at which temp I'm cooking.

If you decide to try an empty pan at some point, foil it, making sure to leave sufficient airspace between foil and pan to reduce the chance of the fat igniting.
 
Bought a 12.5" clay saucer from HD today. Paid $7.00 for it. A little small, but the next size up they had was 16", which looked to be too big to leave a 2nd layer of foil on top with enough room for drippings without spilling over. I haven't used water in a very long time and haven't needed it.

I folded a large sized HD foil sheet into a square underneath the foiled clay saucer to give a little airspace between the pan & clay saucer.
 
Try both - water, no water. It's the only way to know what works for you. I have found just foiling the pan works for me.
 
I have done many cooks with an empty foiled pan, clay saucer with foil and water. I actually now use all 3 depending on timing and temps Im looking for. They all have there place and time to fit your many variables, unless as Kevin noted on high elevations. I think all should start with water to get to know their cooker 1st.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Keith D.:
I Live In Phoenix Arizona </div></BLOCKQUOTE>Okay. No altitude issues then.

When I cook in Florida I use water for low/slow cooks during the day (butts I start in the afternoon, bacon, fish), most times during the year. The cooker is in full sun so water helps low/slow. Briskets and ribs I cook at 325-375 so empty, foiled pan.

When I cook at high altitudes I go empty regardless at which temp I'm cooking.

If you decide to try an empty pan at some point, foil it, making sure to leave sufficient airspace between foil and pan to reduce the chance of the fat igniting. </div></BLOCKQUOTE>
I'm interested to see the change in using an empty foiled pan once i move from Calgary > Vancouver.
 
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