WSM Piedmont Water Pan Mod - BBQ Central

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Old 11-13-2006, 04:24 PM   #1
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WSM Piedmont Water Pan Mod

Today I assembled the WSM Piedmont Water Pan Mod from the TVWB.

This is two Brinkmann Charcoal Pans, joined by 3 1/4 x 20 stainless steel machine screws, with 2 1/4 x 20 stainless steel nuts in between as spacers, then secured under the bottom pan with a stainless steel wing nut. This produces a 1/2" air space between the two pans

The pan in the linked photo has a 3/4" copper tubing spacer, however, it was discovered that 3/4" space is too big if using the lower cooking grate.

What this accomplishes, according to members over at TVWB, is an "air space heat sink" which allows you to foil the top pan and not have to add water or sand to either, and gives you the ability to maintain temps just as if you were using water or sand. Further the drippings into the top pan will not burn or cause any foul odors.

This mod has been tested by several folks at TVWB and found to work as advertised. I'll be using this set-up on my next cook and report back the results. If you have any questions I'll try to answer them or you can go to the Virtual Weber Bullet web site and look under WSM Mods and click the thread entitled Piedmont Pan.

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Old 11-13-2006, 05:21 PM   #2
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I love the idea....would like to hear some of our bullet owners try it and tell me it's ok!
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Old 11-13-2006, 05:58 PM   #3
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What I've never figured out is why no one is using the WSM's pan as the inside one? You would have more of an air gap between the pans that way. I'm sure I saw it done a long time ago.
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Old 11-13-2006, 06:07 PM   #4
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Keep these mods coming. I just might get a wsm this year.
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Old 11-13-2006, 06:14 PM   #5
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Quote:
Originally Posted by Finney
What I've never figured out is why no one is using the WSM's pan as the inside one? You would have more of an air gap between the pans that way. I'm sure I saw it done a long time ago.
Chris, I think there's a guy over on TVWB that did just that, he bolted through the WSM pan and into the flange of the Brinkmann pan, creating a larger air space. I didn't set my WSM pan inside the Brinkmann pan so I can't speak to the fit of the two pans...I'll try that tomorrow.
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Old 11-13-2006, 06:55 PM   #6
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Quote:
Originally Posted by brian j
how can air act like a heat sink? one of the advantage to water or sand is that it stays warm, thereby stablizing internal temp of the smoker.
Hey, I'm not a scientist, I'm just reporting what has been related on another forum and posting the mod. [smilie=a_whyme.gif] [smilie=a_whyme.gif] [smilie=a_whyme.gif] [smilie=a_whyme.gif] [smilie=a_whyme.gif] [smilie=a_whyme.gif] [smilie=a_whyme.gif] [smilie=a_whyme.gif] [smilie=a_whyme.gif]

I don't know if air acts as a heat sink or not, or if the bottom pan acts as a heat shield, but it appears to work, I'll let you know my results in a couple days.
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Old 11-13-2006, 06:59 PM   #7
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I hope I get a WSM before Cliff does
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Old 11-13-2006, 07:05 PM   #8
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It's more of a heat deflector / insulation thing. The bottom pan acts as the heat deflector and the gap between the two pans is the insulation area. What it is really doing is catching the drippings so that they don't fall on the coals (which I like depending what and/or how much I'm cooking). The space between the two pans makes it where the upper pan is just a little cooler so as not to burn the drippings. You might still want to add some oil from the kitchen to the upper pan before your cook to make sure your drippings don't burn. It's not rocket science or anything that hasn't been done before somewhere.
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Old 11-13-2006, 07:08 PM   #9
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Just make sure the mod won't void your WSM warranty. :P

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Old 11-13-2006, 07:39 PM   #10
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Quote:
Originally Posted by Puff
I hope I get a WSM before Cliff does
Hey, I tried to help you get the free one.

What Finney said.
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