WSM 22.5 first smoke coming up.... Water or not?


 
Greg H. in Oakland TN

Greg H. in Oakland TN

TVWBB Member
Since I have been here, I first noticed some folks put water in the pan, some sand...
Since; I have only smoked using my Smokenator, I have always used water. I had no idea there was any other method. :)

I might be smoking a ham the first go round on my WSM on Christmas Eve. It is scheduled for delivery before or on the 24th. So; what do you all think? Line the water pan with foil, and use water? Or; line with foil, and use sand? While on the sand subject; do you use just sand from the hardware store?
Yeah! I feel like I'm starting over again on this smoking thing! And, that's okay.

Thanks!
 
You can use either and sand from hardware store is fine. If i want to keep temps around 220 i am usually more comfortable with water.
 
I use water. A lot of folks here use a clay pot. Sand works too, just don't overshoot your target temp or it will take longer to come back down. I suggest getting the hang of it with water till the smoker gets a little gunked up and you have a good feel for it. The other methods will ultimately use less fuel but will be a little more sensitive to air leaks and adjustments.
 
I use water and sometimes just foil the pan only. You will have to try both methods and see which one you like better.
 
Thanks guys! I think I will get some wide aluminum foil and begin this with water. Using the Smokenator, I got pretty good at keeping temps around 220 or so. I like low and slow when smoking.
If I need to get into the 300s, I'll use the the Performer, grilling or rotisserie.

My Maverick 733 arrived yesterday along with the Grizzly Bear Paws, and the WSM has shipped. Yay!! :)
 
Wow...looks like Christmas came a little early for you....congrats on the new toys! And for Tony's sake, post pics!!!
 
As most have said - try a few methods and see what you prefer. I wouldn't say water or sand is wrong, but not my #1 choice.

Me, I used water 1 time and won't go back it it. *I* prefer the terracotta pot base & 24" foil.
 
Greg H. in Oakland said:
Thanks guys! I think I will get some wide aluminum foil and begin this with water. Using the Smokenator, I got pretty good at keeping temps around 220 or so. I like low and slow when smoking.
If I need to get into the 300s, I'll use the the Performer, grilling or rotisserie.

My Maverick 733 arrived yesterday along with the Grizzly Bear Paws, and the WSM has shipped. Yay!! :)
Click to expand...

Yeah, I think using water is a good plan first smoke out. I've had my WSM since May and still use water whenever I'm going for low and slow. I'm getting a little tired of the cleanup though, so I will probably start trying something other than water in 2014. Good luck and Happy Smoking!
 
I think water is more foolproof, so I'd go with it for a high-expectation holiday cook. I line the pan with foil to ease cleanup.

Later on after you get the hang of the smoker, maybe try sand to cook something just for yourself.
 
I finally found a real firebrick for my wsm....I had been wrapping a cement brick in foil and that worked well as a heat sink , but I figured a gen yoo wine fire brick would be more efficient. :cool:
 
I got some wide grill foil. But; in order to cover the entire bottom, I had to run another strip criss-crossing the first one. I guess there is some 'extra' wide foil out there. Lol! Watching Chris' video, I noticed he covered the entire bottom with one strip.
So; that's done! I'm about ready to smoke some ham! :)
I am going to use water, at least to begin with.
I'll put a ham on each rack, and try to keep the temp. around 225 or so for a few hours. Not sure how we will prep them yet. Maybe a rub with a mustard base.


Brian Johnson said:
Yeah, I think using water is a good plan first smoke out. I've had my WSM since May and still use water whenever I'm going for low and slow. I'm getting a little tired of the cleanup though, so I will probably start trying something other than water in 2014. Good luck and Happy Smoking!
Click to expand...
 
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I don't bother foiling the outside of the water pan. Tried it once, and the foil required was not worth it. It also came loose and kind of smothered on the fire. Maybe I 'm just not a proficient fouler, but I have not missed it.

But foiling inside with HD foil does seem to help with cleanup.
 
I use water in my pan. What I do is foil the bottom grate. It's keeps the drippings out of the water and let's the juices still give a little sizzle factor to the cooker. If you need to use the bottom grate, take the top grate and angle it a bit and will slip right in. It will rest on the bottom step bolts. That leaves a gap between those grates. Use your performer rack for the top grate. When it's time for clean up, all you have left in the pan is smoked water! No foiling the bowl and nasty clean ups. That's how I set mine up for slow and lows. You're gonna love it. Post pics of your first cook. Good luck!
 
John, I'm going to try your technique of foiling the bottom grate next time I'm not using it. Sounds promising.

I could imagine it might slow heat/smoke distribution inside the WSM, but I guess it works okay for you if you keep doing it.
 
It also prevents the "wet bottom" effect when you use the bottom grate with water. With all sand, clay pots, gravel, pizza pan ideas I've seen, the WSM doesn't even notice a couple of extra sheets of foil. Let me know how it works for you.
 
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