Water Pan


 
E

E Mann

TVWBB Fan
Hi All-
I already have the 22.5" WSM and found an amazing deal on Craig's List for an 18.5" WSM for $25! Needless to say, I sped over there to pick it up! It needs new grates and a new water pan. I've called all of my local stores here in KC and they are out of the 18.5" water pan and I'm planning on using this in the Great Lenexa BBQ this upcoming weekend. I thought that I saw somewhere that the Brinkman water pans would work so I grabbed that out of my old Brinkman and it didn't fit (too small). Anyone have any thoughts of what I may be able to do until our KC BBQ stores re-stock? Thanks.
 
+2 with what Bruce said, Academy carreis both pans the water and charcoal brinkman pans, in stock at stores.
 
If you can't find the Brinkmann charcoal pan in stores, you can order it directly from Brinkmann @ Brinkmann.net. I have one and it works great.
 
Perfect, I do have a Brinkman Charcoal Pan so I'll try that out. I knew you guys would know. Thanks for the help!
 
I use the Brinkman pan all the time, but don't like how the drippings cook on the flat rim.

I take a piece of foil as long as the circumference of the pan, and wrap it around the pan, folding and crumpling the edge up under the rim, laying the inside edge as flat as possible down into the pan.

I'm not concerned with the bottom of the pan since I've never had the pan run dry, but this way I have a lot of foil coverage on the hot areas where drippings hit the metal, making clean-up easier. I haven't thought about it til now, but I think I'll use HD foil next time since it ought to be more apt to come off in one piece.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I haven't thought about it til now, but I think I'll use HD foil next time since it ought to be more apt to come off in one piece. </div></BLOCKQUOTE>

I always foil both the inside and out with HD foil. Most of the time if I doing rib roast or something where I need to catch the drippings I just use a glass pan on the lower grate. Its far enough away from the fire so that the drippings don't burn. I did learn a valuable lesson though the first time I did this - never take drippings straight from a hot cooker and pour them into a Rubbermaid container. Let them cool for a few minutes first or you'll have a slightly scorched Rubbermaid. Its ok and still useable. It just looks like it got into a fight with a weed whacker along the bottom...pretty scarred up.
 
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