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  1. #21
    Join Date
    Apr 2008
    Location
    Roanoke TX
    Posts
    31

    Default

    When I still had my WSM I had switched to the foiled flower pot base in the top of the standard weber water pan. I had to close the dampers a little more to keep the temps down, but it was nice not to have to worry about running outta water on the overnight cooks, and sand had a tendency to turn into a rock hard mass in the pan after a while so when I wanted to use water for another kind of cook, it was a pain to get out. I guess it would have helped if I'd foiled the water pan before adding the sand...

  2. #22
    Join Date
    Jan 2008
    Location
    Frisco, TX
    Posts
    115

    Default

    I have to change my response I had above of using sand...

    I now use nothing in the pan. I find I can control the temp just as well without anything in it so why bother. Just a simple cleanup by taking the foil off the pan after the cook.
    Mike

    Weber Smokey Mountain
    Weber 22" Performer
    Weber 18" One Touch
    UDS
    Thermapen, ET73, Polder, 2 Accu-Rite

  3. #23
    swamprb's Avatar
    swamprb is offline Can tell pulled pork from sliced brisket swamprb is an unknown quantity at this point
    Join Date
    Mar 2008
    Location
    Bothell, WA
    Posts
    392

    Default WSM Heat Sinks

    I started out using a claypot base with foil over it. It eventually cracked, I don't know if it was heat related or from bouncing around the trailer.



    I used JB Weld to mend it.



    While the epoxy was curing I had read of a guy using ceramic gas grill briqs in the waterpan for a heat sink. I had a bag of Red Lava Rocks from an old gasser so I put them in the WSM waterpan and a ceramic pizza stone on top. I foil the stone and have a foiled drip pan to catch the drippings.





    I just load up the WSM with briq, fire it up with a weed torch, watch my temps rise, put on the meats and adjust the vents down as the temps stabilize. It takes a little getting used to it but if you don't watch the temps on the way up and throttle down, it will get away from you and it takes a while to bring it down. It works for me and the temps are very stable and I rarely touch the vents.



    I've never used water in the WSM pan, dry from the get go! Clean up is a snap, just toss the foil on the drip pan!
    Brian

  4. #24
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Thanks Brian. I have some ceramic briquetts that I might try out in my GOSM to see how that works.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  5. #25
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,736

    Default

    I switched to sand in my GOSM last fall. It works fine.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  6. #26
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Being familiar with the chemical make up of JB weld (I run a chemical co.), I wouldn't recommend using it in your WSM. It will likely exceed it's temperature rating and put off some nasty fumes.

    Are you familiar with Jim Minion's WSM method? He fills the c'coal pan then starts about 8 or 10 briquettes in a chimney and places them on top in the middle of the pan. This way, the fire has to burn down and out and you have less tendency to have temps run away on you.

    GReat lookin' Grub!

  7. #27
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Quote Originally Posted by SmokyOkie View Post
    GReat lookin' Grub!
    What he said! Thanks, Brian!
    Rob - TX Sandman
    Plank Owner, TQJ

  8. #28
    Join Date
    Mar 2008
    Location
    Houston,Texas
    Posts
    33

    Default

    Water or empty pan. Never tried sand.
    Randy
    Big Belly BBQ `N` More

  9. #29
    Join Date
    Jan 2008
    Location
    Chicago
    Posts
    1,406

    Default

    Nice pics Brian.

    Love those handles on the WSM, even though it looks like you cook with the door upside down.

    The door "knob" should be on the bottom to prevent air leakage (Now that, is another debate!!)
    Bill-Chicago

    WSM, Bandera, Kettle, ECB, Kenmore Gasser 36qt Turkey Fryer

  10. #30
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by Willkat98 View Post
    Nice pics Brian.

    Love those handles on the WSM, even though it looks like you cook with the door upside down.

    The door "knob" should be on the bottom to prevent air leakage (Now that, is another debate!!)

    Trouble maker.

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