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In Reply to: Re: Sorry to rain on your charcoal...... posted by peterN on March 18, 2008 at 08:28:41:
Yo Peter, I posted this bit four years ago about the triple boiler set-up.
"I take a clean charcoal pan from an ECB and place the regular waterpan from an WSM on top of the the ECB charcoal pan. Before the WSM is installed, I place a layer of heavy duty foil over the WSM in the manner you described. That is, the foil contours to the shape of the WSM pan, but there is a layer of air between the foil and the pan.
I use this method when I want higher cooking temperatures (275º-325ºF) for items such as poultry and bacon. The foil collects the grease or drippings and they won't smolder, thus no flavoring of the food with an off taste. This is a good way to capture bacon grease which can be used in other recipes."
I still haven't tried this method for an overnight low and slow cook. I have found that temp spikes are harder to maintain with no water. My old WSMs just don't seal like they used to and they aren't as air tight as they used to be. I still use a big pan of water for the overnight cooks.
Lager,
Juggy