After reading all the water pan info I can I’m still confused. There are lots of expensive products to use either without or in combination with the water pan. Couldn’t I just use a cheap 15” aluminum pizza pan ($7) on top of the water pan to keep the grease from dripping into the water creating a huge mess? Or remove the water pan completely for higher temp cooks and use the pizza pan as a heat deflector? Personally I don’t like the acrid smoke created cooking chicken directly over coals. I’m probably doing it wrong admittedly.
Lining the water pan with foil makes me crazy. Round water pan, rectangular sheets of aluminum. The grease seems to always find a way under the foil.
My 18” WSM would need a shield 14.5”-15.5” in diameter by my calculations to sit on top of the water pan while still allowing enough space for the bottom grate to rest where it’s designed to.
I’ve also seen big green egg liners that are 14.2” in diameter. They are $12/5 pack at my local shop. I’d pay for that convenience.
Thanks for the help. Still a noob.
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