British BBQ Society Forums

For the past few years I've always used water in the water pan in my WSMs. The cleanup has never bothered me so never felt the need to change. Recently I've tried some cooks with nothing in the water pan, just covered it with some foil. On all 3 cooks I got much more severe temp fluctuations than normal and had to play with the vents much more. I can see if you are using a forced draft system that this could work but think I will go back to using water

Thanks for the post, there have been several posts asking opinions on this topic more insight is always a welcome addition. I understand what you mean, regarding the use of forced air as I use an Ique and filled my bowl with sand with the top sealed with foil.

Yep, thanks for that Robin. I'm a new proud owner of a WSM (WHOOP WHOOP!!!!!!) and have been pondering lots of different methods including the water pan ideas, therefore I can strike this one off the list, ta.

I think some people have had success with a clay saucer, I've never tried that. But for the time being I'm going back to water and I was getting consistent and reasonably stable temps with that.

RobinC wrote:I think some people have had success with a clay saucer, I've never tried that. But for the time being I'm going back to water and I was getting consistent and reasonably stable temps with that.

If you've not tried a clay saucer i'd recomend it. It acts as a heat sink and it makes the WSM more stable than usign water, it also gets upto temp' quicker and recovers faster.

Swindon_Ed wrote:

RobinC wrote:I think some people have had success with a clay saucer, I've never tried that. But for the time being I'm going back to water and I was getting consistent and reasonably stable temps with that.

If you've not tried a clay saucer i'd recomend it. It acts as a heat sink and it makes the WSM more stable than usign water, it also gets upto temp' quicker and recovers faster.

Did you use one at Grillstock? I know Cuan did.

The Social Smokers wrote:Did you use one at Grillstock? I know Cuan did.

I always do, i haven't used water in my smokers for a couple of years now.