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Guest
Guest
Hi Folks,
The Brinkmann water pan in the WSM is one great modification to this fine little smoker. Along with the extra capacity, this larger heat sink will make the cooker so much easier to operate. Old Dave is pretty lazy and does most of his smoking overnight and this larger pan will help control the temp for a longer period of time without any adjustments to the vents. I often have 2-3 of these cookers running overnight while I sleep and I don't even look at them for about six hours. You young bucks can stay up all night with your cookers but this old fellow need some sleep! The pan fits the cooker much better than the standard pan and there is much less chance of spilling water down on the coals. You folks that like to smoke cheese and jerky at a lower temp will just love this pan. Before TVWB got this modification, it was being used in over 40 WSM smokers. I have not had one complaint from the people using this pan. It just works better.
Now for "Weber Dave"-did you hear this?? My friend, I will send you a free pan with instructions on it's use if you will try it. I'll betcha you will throw the standard rinky-dink water pan in the trash. It does make a pretty nice flower planter.
To the gentleman that wanted to know the distance from the bottom of the pan to the fire ring. It is about 3 to 3-1/4 inch. I would like to know why this is important to you?
To the gentleman that found the same pan at Wally-World, please e-mail me as our stores don't carry parts for the Brinkmann cookers. I would like to purchase 4-5 more pans thru you if possible. I have tried to find this pan for about three years at a lower price.
For Chris, I need to apologize again for not getting my other good modifications to you on this cooker. I have three cookers to modify for friends and will get some pictures and info to you on my thermometer modification which will measure the top grate temp accurately and can also be pulled to measure the internal meat temp. My high temp baking project with this smoker is about complete. I have now done meatloaf, pizza, calzones, hearth bread, regular bread, cakes, stuffed bread sticks, over lump with a little hickory without using forced air to the bottom vent. I think the folks will love this method as there is nothing better than baking with a little smoke. I do a "killer" pineapple upside cake on the WSM that is about as good as it gets for a dessert.
Old Dave
The Brinkmann water pan in the WSM is one great modification to this fine little smoker. Along with the extra capacity, this larger heat sink will make the cooker so much easier to operate. Old Dave is pretty lazy and does most of his smoking overnight and this larger pan will help control the temp for a longer period of time without any adjustments to the vents. I often have 2-3 of these cookers running overnight while I sleep and I don't even look at them for about six hours. You young bucks can stay up all night with your cookers but this old fellow need some sleep! The pan fits the cooker much better than the standard pan and there is much less chance of spilling water down on the coals. You folks that like to smoke cheese and jerky at a lower temp will just love this pan. Before TVWB got this modification, it was being used in over 40 WSM smokers. I have not had one complaint from the people using this pan. It just works better.
Now for "Weber Dave"-did you hear this?? My friend, I will send you a free pan with instructions on it's use if you will try it. I'll betcha you will throw the standard rinky-dink water pan in the trash. It does make a pretty nice flower planter.
To the gentleman that wanted to know the distance from the bottom of the pan to the fire ring. It is about 3 to 3-1/4 inch. I would like to know why this is important to you?
To the gentleman that found the same pan at Wally-World, please e-mail me as our stores don't carry parts for the Brinkmann cookers. I would like to purchase 4-5 more pans thru you if possible. I have tried to find this pan for about three years at a lower price.
For Chris, I need to apologize again for not getting my other good modifications to you on this cooker. I have three cookers to modify for friends and will get some pictures and info to you on my thermometer modification which will measure the top grate temp accurately and can also be pulled to measure the internal meat temp. My high temp baking project with this smoker is about complete. I have now done meatloaf, pizza, calzones, hearth bread, regular bread, cakes, stuffed bread sticks, over lump with a little hickory without using forced air to the bottom vent. I think the folks will love this method as there is nothing better than baking with a little smoke. I do a "killer" pineapple upside cake on the WSM that is about as good as it gets for a dessert.
Old Dave
