WSM'ers - Water Pan Question

[Larry D.]

I have a "Piedmont Pan" setup with my WSM water pan set above a Brinkmann pan. I haven't used water in many months. I've never had any problem with keeping temperatures down, and I've got a Stoker so maintaining a consistent temperature is no problem. Last weekend I cooked two butts for 16 hours on one fill of lump charcoal (and had some left over) - I don't think I ever got that kind of "mileage" when I was using water in the pan.

 

[Nick Prochilo]

I have a guru and use only foil in the pan.

 

[Cliff H.]

I used sand in a wsm pan, then switched to a brinkman pan with twice as much sand, then back to a wsm pan. I had trouble getting the temps to stay steady on my cook last night. It would seem to be locked into a temp on minuite and then rise or drop in a big way the next.

I was concerned that the brinkman pan sat to low in the chamber, cutting off the air somehow. This may not be the case at all but I was grasping for straws.

I am going to try the set up you use on my next cook.
.

 

[ScottyDaQ]

I used water a couple times, then switched to sand. I've been using sand ever since.

 

[Greg Rempe]

Always sand here!

 

[Bill The Grill Guy]

Foiled pan with sand then foil over the sand. Works well for me.

 

[wittdog]

Sand man...

 

[john pen]

Water so far, guess Ill be trying sand...

 

[Griff]

I use water on low and slow (Brinkman pan if it's an overnighter) and empty foil covered pan on high heat cooks.

 

[cleglue]

Sand here. I've made a Piedmont Pan but haven't used it yet. I plan on nothing in the Piedmont Pan.

 

[Brian in Maine]

I have 2 WSMs, and have sand covered with foil in one, and have been experimenting with small balls of foil crumpled up in the bottom of the other pan, and then covered with foil. It creates an air gap like a piedmont pan has, so there is no problem with radiant heat effecting food on the bottom rack. Brian

 

[Unity]

Water. Weber calls it a "waterpan," and I'm very obedient.

--John 8)

 

[Rockin Rooster]

Been sticking with the water so far, but am planning on trying some other things too. Probably sand first.

 

[Finney]

I use everything and nothing.

 

[swamprb]

My first 2 cooks I used a clay pot base, foiled in place of the waterpan. It worked great, I tried it after checking out the Stoker site. Not sure if it was the heat or the drive home but it cracked, So now I'm using a foiled pizza stone in the water pan and fashion a foil drip pan on top of it. Clean up is a cinch, and it holds rock steady temps.

 

[Helen_Paradise]

Piedmont pan...no mess, no hassle goodness.

 

[wittdog]

My first 2 cooks I used a clay pot base, foiled in place of the waterpan. It worked great, I tried it after checking out the Stoker site. Not sure if it was the heat or the drive home but it cracked, So now I'm using a foiled pizza stone in the water pan and fashion a foil drip pan on top of it. Clean up is a cinch, and it holds rock steady temps.

The pizza pans...a good idea...I wonder if a 1/2 foil pan would fit on top to catch the drippings...