Weber Kettle Club Forums
Grill Talk => Weber Grill Forum (Grills, Accessories) => Topic started by: LiquidOcelot on September 12, 2017, 06:57:53 AM
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Do you use the water bowl every time or no? New to this
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I never use it and never put any bricks, sand, etc. in it. Just cover with foil and leave it in place. I've never had any temp control issues once I learned the way it likes to run and how to manage my fire.
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I do. Depending on what I am cooking depends on the amount of water. Also.. The water is primarily a heat sink to absorb the heat during a cook. If you start with ice cold water or super hot water also impacts getting that temp under control.
So during the summer, I will actually prep and get the water in the pan in the morning/afternoon even though I'm not cooking until midnight. 1) I can see in the light and 2) the water is the temp of the air outside. During winter i'll bring out average warmth tap water from inside.
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What about any other mods you all do ? Mines a 2002 no thermo on the lid
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I have tried both, and both get good results.
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Mine's an L-Code. I've put a thermo on the lid just so I have something that I can glance at when I am walking by it. No other mods for me although I'm considering a Cajun Bandit door.
I say run it and do some cooks before you start modding. See what works and doesn't work for you and then make changes as necessary.
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Mine's an L-Code. I've put a thermo on the lid just so I have something that I can glance at when I am walking by it. No other mods for me although I'm considering a Cajun Bandit door.
I say run it and do some cooks before you start modding. See what works and doesn't work for you and then make changes as necessary.
Yea I'll probably go that route. Not even completely sure if I'm gonna keep it. I havnt done a long cook on a kettle yet still getting cooks tuned in, and know a wsm is a whole other beast. So ill probably clean it up and experiment with a small pork butt and go from there
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What Neil said. I installed a lid thermometer and that is all I use for ambient temperature monitoring. I also installed the Cajun bandit door and latch. While neither are absolute necessities, i wouldn't use it often without it. I barely use it the way it is. It's very nice but I usually use the 26r for smoking.
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Mine's an L-Code. I've put a thermo on the lid just so I have something that I can glance at when I am walking by it. No other mods for me although I'm considering a Cajun Bandit door.
I say run it and do some cooks before you start modding. See what works and doesn't work for you and then make changes as necessary.
Yea I'll probably go that route. Not even completely sure if I'm gonna keep it. I havnt done a long cook on a kettle yet still getting cooks tuned in, and know a wsm is a whole other beast. So ill probably clean it up and experiment with a small pork butt and go from there
Dude, try a butt in the kettle. Way easier imo.
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Like @Mdurso, I use water in the pan pretty much every time.
I have a CB door and latch go mine because the original door and latch were busted when I bought it.
You can add a thermometer to the lid or you could use your 2 probe and run it under the lid. No drilling that way.
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I just foil the water pan and run it empty. Change foil out between cooks and you're good to go.
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I rarely use water as I only use the WSM for long cooks, then the water runs out and temp shoots through the roof. I always cook with it in place to keep the meat from the radiant heat of the fire. You can cook without it altogether but it will require a different technique altogether.
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I rarely use water as I only use the WSM for long cooks, then the water runs out and temp shoots through the roof. I always cook with it in place to keep the meat from the radiant heat of the fire. You can cook without it altogether but it will require a different technique altogether.
You could just toss a small pizza pan to stop radiant heat then right? Mine doesn't have the water bowl that's why I'm trying to see what all you other more advanced cookers do
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I started out using water in the bowl, but not anymore. Just make sure you watch the temps as it goes up by limiting the airflow until you reach the target temperature. It's easier to get it hotter, and harder to bring the temp down after it gets too hot. Plus this helps with cleanup after, I hated getting rid of the smokey water, very messy.
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Hunsaker Vortex Firebasket for the WSM
Get serious or stay stuck in BBQ 101 land!
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no water...not needed.
foil wrap the water bowl
try not using a bowl ...when smoking ribs....
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When I was green I used the water pan. Glad I ditched it after reading over on the Brethren it's unnecessary. As many have said, just foil the pan and cook. I know there are cookers that hold a steadier temp, but the WSM is virtually set it and forget after you learn its tendencies. The only mod I've done is using foil to fill in the gaps around the door.
My WSM has no therm. I bought a chef alarm from Thermoworks a few years ago and use it to monitor temp. (I'm waiting for it to break so I can justify buying a Smoke). :)
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I rarely use water as I only use the WSM for long cooks, then the water runs out and temp shoots through the roof. I always cook with it in place to keep the meat from the radiant heat of the fire.
That's why I stopped using water. I have the water pan mounted together with an old Brinkmann charcoal pan with a one-inch air space between them, to act as a heat shield. The air space seems to keep the pan cool enough to avoid burning the grease that drips off the meat. Foiling the pan makes cleanup easy.
I monitor temperature with a remote probe clipped onto the top grate, either a Maverick thermometer or my Stoker. I have two metal grommets installed that I can run the probe wires through, but 99% of the time I just carefully run them under the lid.
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I've never had a drop if water in my pan...except to wash it. I always just foil it and forget it.....when I hang half chickens or ribs I roll with no pan.
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A lot of guys also use a large terra cotta saucer from an outdoor planter. They're relatively cheap and seem to provide a bit more insulation than an empty Weber water pan.
Personally, I filled mine with play sand a couple years ago and haven't looked back. It provides plenty of insulation, is a big heat sink for stabilizing the temp, and doesn't spill or evaporate. I think it's the best solution.
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I'm a foil guy. I also loosely wad up some balls of aluminum foil, place in the bowl, then foil it over. Works great.
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I'm a foil guy. I also loosely wad up some balls of aluminum foil, place in the bowl, then foil it over. Works great.
How often do you use a wsm? I haven't seen you post a cook with one yet. Come to think of it I haven't seen any of your awesome looking kettle cooks lately. Your slacking!
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I rarely use water as I only use the WSM for long cooks, then the water runs out and temp shoots through the roof. I always cook with it in place to keep the meat from the radiant heat of the fire. You can cook without it altogether but it will require a different technique altogether.
You could just toss a small pizza pan to stop radiant heat then right? Mine doesn't have the water bowl that's why I'm trying to see what all you other more advanced cookers do
Absolutely! I once lost my water pan (wife cleaned the garage) and just foiled up an ash catcher from an 18.5. Worked find for what I was looking for.
I made a smokey Joe WSM and had a cast iron comel in there, that was wonderful.
Thinking out loud.......Why haven't I done that mod with the 14" WMS?
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What about any other mods you all do ? Mines a 2002 no thermo on the lid
Just added the River Country glow in the dark thermometer today. It has a calibration screw and can be calibrated to the cooking grate. Ordered a 3 inch for my 22 and 2 inch for my 18. Should receive my CB door and charcoal ring for my 22 today or tomorrow. Next month ordering the CB set for my 18
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You ain't playin. I like it
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You ain't playin. I like it
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Going to fire it up tonight and calibrate the RC to my cooking grate. Heard great great things about these thermos and really good quality . Best thing was free shipping and both only set me back $36
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You ain't playin. I like it
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Going to fire it up tonight and calibrate the RC to my cooking grate. Heard great great things about these thermos and really good quality . Best thing was free shipping and both only set me back $36
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I like them
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Here is a pic of my WSM with the CB door . Went and picked it up from Chris's warehouse a hour ago since I'm local. Very cool guy and glad to meet him
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Foil & Water for long cooks (briskets/butts).
Foil w/no water for medium cooks (ribs).
No pan for short cooks (chicken).
BD