Not at the good joints, they clean the pits on a regular schedule. And there's a reason they're called "grease fires".Ever seen a big commercial smoker with the grease grips into the bottom and then runs out a valve...... It never gets cleaned out. Grease from yesterday.. for the food of tomorrow......
The pan cover is intended to be used with the water pan in place. I don't think it will hang from the grill straps by itself like the water pan does.So with no water leave the water pan out all together or just leave it under the cover pan dry? I’ve always used the water pan on the pellet smoker but hate the mess (even with foil)! I’m looking forward to trying a cook without water. Thanks for your help and advice.
The first time I had to deal with a waterpan of nasty, greasy water.....was the last time. Hated it. No more water for me.So with no water leave the water pan out all together or just leave it under the cover pan dry? I’ve always used the water pan on the pellet smoker but hate the mess (even with foil)! I’m looking forward to trying a cook without water. Thanks for your help and advice.
Yup. I never refuel. In fact, I did a test by letting my wsm keep going after i took a pork butt off. I can make 30 hrs without refueling....thats not maximum charcoal either. More important than refueling.....i dont need to knock down ash to keep it going......thats a thing of past with extended charcoal ring and controller.Not having a deep water-pan gives you better access to the charcoal basket through the door. It also allows you to install a larger capacity charcoal basket. I can get nearly a third more briqs in the one I have which I reckon could easily give me a 16hr+ burn time. The thought of having to refuel is never on my radar. One less thing to worry about.
Yes, but in the video Harry is using the pre-2009 shallow 1-gallon water pan which is very easy to foil with a single sheet of wide aluminum foil. That's the same pan I use in my 1997 WSM today. But in 2009, Weber switched to the deep pan which is a pain to wrap with foil. Sadly, you can't buy the old pan from Weber. If I were forced to use the deep pan, I'd probably go with one of the Dutch oven liners I showed in the video linked above.Harry Soo uses a dry water pan lined with foil in his WSM. https://www.youtube.com/@SlapYoDaddyBBQ/search?query=wsm hot to smoke win
Yes, but in the video Harry is using the pre-2009 shallow 1-gallon water pan which is very easy to foil with a single sheet of wide aluminum foil. That's the same pan I use in my 1997 WSM today. But in 2009, Weber switched to the deep pan which is a pain to wrap with foil. Sadly, you can't buy the old pan from Weber. If I were forced to use the deep pan, I'd probably go with one of the Dutch oven liners I showed in the video linked above.
I have that cover. I have used it over the empty water bowl and used in place of the water bowl. I have not had an issue with it staying on the brackets when I used it by itself over the fire. I was also able to control temps just as easily as when I foil topped the bowl. I like it a lot. One thing that should come in handy if I do an extended cook is that using that pan by itself opens up a lot more of the coal chamber.Does anyone use this water pan cover? If so with or without water? Would like to avoid “gunking” up the water pan in my new 18.5” wsm. Have a pizza pan that fits but wondering about the depth of the pizza pan being too shallow. This seems a bit pricy, but if it works…View attachment 68401