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Re: The infamous WSM water pan...use or not?

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Posted by John in RVA on November 15, 2013 at 20:23:50:

In Reply to: Re: The infamous WSM water pan...use or not? posted by matt on November 15, 2013 at 18:18:07:

This has evolved here on this Forum over many years. Originally, the water pan had water in it, but clean up is a mess; then some folks tried it dry and liked that method a lot. Trouble was the dripping juices scortched & burnt creating bad flavors, and clean up was a mess. Some folks advocated using foil-lined pan filled with sand. That helped, but, over time, the drippings into the sand turned the sand into something difficult to manage a la concrete, clean up was problematic. So, still wanting a dry pan but no sand, somebody came up with what I described above. The juices don't scortch/burn and clean up is merely let the pan cool, carefull fold up all the foil layers and toss it into the trash. Clean up done! A dry pan cooks a bit differently than a water pan, but many of us like the process and the results. Give it a 8 lb roasting bird done beer butt style won't cost you much to see how you like it. John

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