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Discussion in 'WSM Owners (Weber Smokey Mountain)' started by lemans, Oct 20, 2015.
What do you use in your wsm
Neither. I have found it's very easy to maintain temperatures without anything in the pan.
I just foil the pan, for easier cleanup, and use it to deflect the direct heat and catch the drippings.
^Exactly what @sfprankster said.
I'm new to smoking and my WSM. I've done dry and with water. So far, I like the results with water OK. I've done mostly chickens, but a few babybacks and one butt.
Right now my thoughts are a dry pan for chicken, water in the pan for everything else. But everything is changeable. And I know that Harry Soo is a dry guy.
I have done a lot of smokes with fluid in the pan. I also used to follow orders and soak the wood chips prior to putting them on heat. Then I joined this group, and a few others, and did a lot of research. For me, I am done with fluid in the pan. I filled the pan half way with play sand, and covered the entire thing in foil. I do not soak my wood chunks prior to lighting up the WSM. My results have been nothing short of amazing for me and my family, but everyone has their own "taste" to chase.
Badjuju...just curious....why cover the entire pan in foil after you fill it half way with sand? What is the reason to cover it?
Keeps the grease and meat juice out of the sand. If you didn't cover it you'd have to pitch the sand after every cook.
I'm with the other guys I don't put anything in the water pan. I just foil it for easy clean up.
Exactly what dirtsailor2003 said !
Thank you very much my friends! I already have a KJBJ and a Masterforge propane smoker, my next toy will be a WSM 18.5'...think I will wait till Spring/March.