WSM water pan

[Rx88]

Just got a used WSM 18.5 it's a pre 2008 no temp gauge and shallow water pan. It was good condition for the most part but for what I got it for I can replace the pan and a grate without issue.

water pan has a couple hole in it and I'm looking to replace it. I have read that some people use stainless steel mixing bowls I haven't seen one in the 14 inch range. I did find a extra large dog bowl that is stainless and 14.5" my only concern is it being able to take the heat?

Any ideas on this?

What all have you guys done to replace yours and how is that compared to just getting the post 2008 pan?


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[Rx88]

This is what I was looking at

https://www.walmart.com/ip/Gofetch-X...Bowl/145219833

[Richtee]

Great dog dish

[DDave]

Why replace it at all?

Just crumple up several sheets of aluminum foil and place these in the pan. Then cover the top with a sheet of foil with an indent in the center to catch drips.

All you want is a heat sink to help stabilize temps. Messing with the water is just a pain.

[Rx88]

Why replace it at all?



Just crumple up several sheets of aluminum foil and place these in the pan. Then cover the top with a sheet of foil with an indent in the center to catch drips.



All you want is a heat sink to help stabilize temps. Messing with the water is just a pain.

Tried that on my first smoke it didn't even make it to the smoker and was leaking. I put 5 sheets of foil on it. There's like 2 quarter size holes and like 10 pin holes

I would like to put water in it


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[DDave]

Tried that on my first smoke it didn't even make it to the smoker and was leaking. I put 5 sheets of foil on it. There's like 2 quarter size holes and like 10 pin holes

I didn't mean line it with foil or try to plug the holes with foil. Just fill up the pan with crumpled up balls of foil.

I would like to put water in it

Any particular reason why?

All the water pan is there for is to create a heat sink to help stabilize temps. The same can be accomplished with sand or rocks or something that doesn't evaporate and has to be refilled or that can spill and douse your fire.

If you have your heart set on putting water in it, I'm sure that bowl that you linked to will be fine.

[Rx88]

I didn't mean line it with foil or try to plug the holes with foil. Just fill up the pan with crumpled up balls of foil.







Any particular reason why?



All the water pan is there for is to create a heat sink to help stabilize temps. The same can be accomplished with sand or rocks or something that doesn't evaporate and has to be refilled or that can spill and douse your fire.



If you have your heart set on putting water in it, I'm sure that bowl that you linked to will be fine.

I was under the impression that the water adds the moistness of the meat helps it not dry out and can help add flavor if you are putting other things in the pan


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[DDave]

I was under the impression that the water adds the moistness of the meat helps it not dry out and can help add flavor if you are putting other things in the pan

Well, yes it can help the meat not dry out but it can't add moisture beyond what was in the meat to begin with. You are just slowing the rate of moisture loss. But then proper temp control and timing are the most important and practical methods for achieving moist and juicy smoked goodies.

As far as adding flavor by putting liquids in the pan -- beer, apple juice, etc -- there is not a high enough concentration of any flavor agent in steam make a noticeable difference in flavor of the finished product. A more effective method is mopping or spritzing during the cook or brining before the cook.

A good example of this is explained at this link which discussed cooking bear can chicken with or without beer in the can.

http://www.nakedwhiz.com/beercanchicken.htm
Side by side comparisons showed that birds cooked with and without beer in the can turned out identical in juiciness. A bird cooked over beer with flavorings turned out identical in flavor to a bird cooked with no beer and no flavorings. On the other hand, cooking beer can chicken makes a mess, and takes longer than cooking a chicken without the beer.

[Richtee]

The water molecule is a BIG fugger Yer not gonna force it in by other than chemistry before the cook. Wanna talk brine? I know some stuff

[DDave]

Wanna talk brine? I know some stuff

And he also has some excellent products.

[gmotoman]

Sand in the water pan done and done. I used to use a water in the pan switched to sand because it was a bugger to keep the water level up. Cooking got much easier, and smoother after switching to sand. Just my experience. Can go to most appropriate big box stores and find 50lb bags of play sand for 5 dollars tops. Enough to last the summer and then some.

[Rx88]

The water molecule is a BIG fugger Yer not gonna force it in by other than chemistry before the cook. Wanna talk brine? I know some stuff

Good point! lol I've only brined turkey is it just a poultry thing or should ham or beef be brined


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[gmotoman]

Good point! lol I've only brined turkey is it just a poultry thing or should ham or beef be brined


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I have never brined beef(marinated certain cuts) or a ham, but I have brined pork chops, and pork loins. I won't ever cook chicken breasts w/o brining them I use Mad Hunky poultry brine it has never let me down.

[SMOKE FREAK]

Most folks don't brine beef...But I have...It's all good...

[Richtee]

Good point! lol I've only brined turkey is it just a poultry thing or should ham or beef be brined

In general..you less marbled cuts...little fat. Pork loin/chops, chicken breasts. etc. Beef..lik an eye of round of similar..why not.

Also there in the flavor introduction thing too. it’s complicated..but there are answers here.