WSM Piedmont Water Pan Mod - BBQ Central

Go Back   BBQ Central > General > BBQ Pit Mods
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-13-2006, 04:24 PM   #1
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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.

__________________

__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 11-13-2006, 05:21 PM   #2
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
I love the idea....would like to hear some of our bullet owners try it and tell me it's ok!
__________________

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 11-13-2006, 05:58 PM   #3
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 11-13-2006, 06:07 PM   #4
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Keep these mods coming. I just might get a wsm this year.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 11-13-2006, 06:14 PM   #5
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 11-13-2006, 06:55 PM   #6
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 11-13-2006, 06:59 PM   #7
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
I hope I get a WSM before Cliff does
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 11-13-2006, 07:05 PM   #8
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 11-13-2006, 07:08 PM   #9
God O'Que
 
Unity's Avatar


 
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
Just make sure the mod won't void your WSM warranty. :P

--John
__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
Unity is offline   Reply With Quote
Old 11-13-2006, 07:39 PM   #10
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 11-13-2006, 07:42 PM   #11
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
[quote=brian j]
Quote:
Originally Posted by "Bruce B":1khhgwwv
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.
thanks. looking forward to the results. do you normally cook w/out water in the pan? i've been really happy using sand.[/quote:1khhgwwv]

I know you were asking Bruce but I cook with water, sand, balled aluminum foil, empty pan.... no pan. Depends what I'm doing and what I want to happen during the cook.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 11-13-2006, 08:07 PM   #12
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
[quote=brian j]
Quote:
Originally Posted by "Bruce B":16tl58ip
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.
thanks. looking forward to the results. do you normally cook w/out water in the pan? i've been really happy using sand.[/quote:16tl58ip]

Nope, I usually use sand, have been for probably two years now. Just going to try it and see how it goes. Always willing to try something new. Like that Blue Room thing.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 12-27-2006, 03:09 PM   #13
Saint O'Que
 
Helen_Paradise's Avatar


 
Join Date: Jun 2005
Location: SoCal
Posts: 1,245
WTF... I am on this one... a little late, but better than never. I -HATE- cleaning the water pan.
__________________
30 Helens agree...to disagree.
Helen_Paradise is offline   Reply With Quote
Old 12-27-2006, 03:28 PM   #14
Wizard of Que
 
DATsBBQ's Avatar


 
Join Date: Jan 2006
Location: Galveston TX
Posts: 1,763
Helen,
Love that Avatar. The Mrs never misses that show!
DATsBBQ is offline   Reply With Quote
Old 12-27-2006, 03:59 PM   #15
Saint O'Que
 
Helen_Paradise's Avatar


 
Join Date: Jun 2005
Location: SoCal
Posts: 1,245
Quote:
Originally Posted by DATsBBQ
Helen,
Love that Avatar. The Mrs never misses that show!
So random...but...are you Greek? Your last name means "this much". Umm if pronounced Toe-sow.
__________________
30 Helens agree...to disagree.
Helen_Paradise is offline   Reply With Quote
Old 12-27-2006, 04:32 PM   #16
Wizard of Que
 
DATsBBQ's Avatar


 
Join Date: Jan 2006
Location: Galveston TX
Posts: 1,763
Actually, it Norse...or so they tell me. Great Great Gramps was found head first in a well so we'll never know.
DATsBBQ is offline   Reply With Quote
Old 03-16-2007, 09:02 PM   #17
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Quote:
Originally Posted by texanx5
So how is this mod working? I got a WSM a few days back and it seems to hog water and it appears the pan is actually setting on the charcoal I would have thought it would catch up higher but doesn't appear to or I put too much charcoal in. I see several notes to sand is that typically used in lue of water on these units?
Are you using the original Weber pan that came with the unit? If so, and your pan looks like it is on the charcoal...you've got way too much charcoal in there.

You should fill the charcoal ring just to the top of the ring.

You can use sand instead of water; fill your pan level about 1/2 to 2/3 full of play sand, then foil over the sand following the level of the sand and leaving a depression on top to catch the drippings. You must control your temps on the way up, however, start closing down vents to 50% when your temp starts reaching 200¬ļ. Then down even more the closer it gets to 215/220; it should settle in somewhere in the ideal 225-250 range.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 03-16-2007, 10:12 PM   #18
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Why can't you just open your access door and toss them in on top of the coals, I add charcoal and wood chunks like that all the time.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 03-17-2007, 07:42 AM   #19
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Here is a cut-away view of the WSM fully assembled.

http://www.virtualweberbullet.com/tour.html

Check out that web site for more info on the WSM.


www.virtualweberbullet.com
__________________

__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:19 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×