I just started using the latest model of the 18" WSM with the larger water pan. When I do a full load of charcoal, or about 8-10lb, and 2-3 hours later I want to monitor the charcoal I can’t get to the coals on the side opposite to the water pan. I don’t know what, if anything is burning there. How do you deal with this? I’ve been looking for a replacement water pan that is less than 7" high.

do you start off with the whole charcoal ring full of lit charcoal?

To monitor charcoal, all you need to do is remove the WSM door and you can see the charcoal from there and you can add some as well if needed.

If you do the minion methond and if you are cooking slow temp for long time, you wont need to worry about checking and it can go on for a couple of hrs by itself at a steady temp.

elmo

Kent,
You are new to the wsm. You will find that there is no need to check the charcoal - certainly not within a couple hours. I can get well over 10 hours of cook time out of a full wsm charcoal ring. Look into cooking with a waterless method and you can cook just about anything with one load of charcoal. Even with water, I wouldn't check the charcoal so soon. I don't have the new 18", but I'm guessing the charcoal on the far side will become more visible after several hours of burning (and reducing).

I think the water pan on the older WSM doesn't obstruct the view to the other side of the ring as much as the pan on the new wsm does. The new pan is 7" deep and you can't see the charcoal on the other side of it. You can't stir the charcoal behind the pan either.

You could always just spin the center section on the base if you want access to the other side of the charcoal.

Good call dave,

BTW, Pork butts are on sale at wheatridge poultry for 99 cents a lbs.

dont check anything unless your temps are going up or down.

if temps are going down, maybe out of fuel or getting close. temps going up, maybe be out of water if your using water in the pan as a heat sink. if its holding steady leave it. refrain from oopening the cooker regardless of make unless your close to getting done.

The key with the WSM is not to mess with it. When I throw my meat on (I only use the WSM for long cooks like brisket, butts, chucks) I dont open the top or the charcoal door for at least 8 hours.....I just monitor the dome temp and I have a probe in the meat. I do use sand so i dont have to worry about water.....After 12-13 hours I sometimes throw a handful of brickets in to make sure I dont run out of fuel. As long as your temp is good dont mess with it cause the more you open the top and the door the more your temps will move....

quote:

Originally posted by Brian Berz:
The key with the WSM is not to mess with it.

Brian is absolutely correct. Set it, and forget it!