wsm v kettle


 
S

Sean C

TVWBB Member
if I take the water bowl out of a wsm! is it the same as a kettle? I would like to cook 2 pork roasts on both racks, and also get the rind to crackle! any help guys.
thanks
 
You won't get as high a direct heat cooking on the top rack as a kettle and you will get the grease dripping on the fire which can be good or bad depending on how much there is. Lots of guys do chicken with the water pan removed.
 
I know I'm new on the forum, but here's what I've been doing for years.
Anything over 300 I do on the Performer.
Anything under 300 I do on the smoker.
It's just easier to keep the heat where I want it this way.
 
Sean I'm late with this but I'm with Bob Sample regarding the drippings. I'm okay with chicken but not the pork fat.
I would consider adding a second level to your kettle and cook indirect. You will likely change positions as you will get good radiant heat from the lid. You could even go direct over the coals to finish. A smaller top rack half way between the grill grate and the lid will give you 4" but that depends on the size of your roasts or as J Hoke suggests finish in the kettle.
 
Last edited:
You could set up the WSM for direct heat by removing the water pan and lower food grate, then moving the charcoal grate and ring to the lower grate position. Older user manuals used the describe this method.
 
I agree with Mark. I do my ribs a little higher on my rol and wings that way too. Big cooks or slow and lows gets the R2-D2 treatment.
 
You must log in or register to reply here.

 

Back
Top