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TVWBB Pro |
Bryan, That is verrrrrry interesting! I hate using water but have not had the "Mountain Oysters" to try a cook without it!  I know my WSM inside and out now, so I should be able to pull off a great cook w/o water in the pan. I will give it a shot this weekend and post pics of my cook too. I can't wait!Tony Tony Hunter 2 WSMs Char-Griller Smokin' Pro KCBS CBJ |
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TVWBB Member |
But I thought water was necessary to keep the moisture in the meat??!?
 Barbecue: A True Culinary Art! |
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TVWBB Pro |
Some people think that but I dont believe it is true. The water pan in the WSM is simply a heat-sink to keep temps from flaring too high. But with a little savvy about your cooker, you can easily control the WSMs temps whether you use water, sand or nothing. I have always used water, but I am going to give the empty pan a shot. It really makes sense too. I also have a Chargriller offset smoker and guess what - no water! Also, the meat comes off very tender, juicy, suculent, delicious... well, you get the picture! Tony Hunter 2 WSMs Char-Griller Smokin' Pro KCBS CBJ |
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TVWBB Fan |
The Great Water Pan Debate by Shotgun Fred |
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Moderator TVWBB Hall of Fame  |
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TVWBB Olympian |
I have not used water or sand in the WSM pan for over 2 years. Just a big waste of fuel and a big PITA to clean it. IMO. "When I die, I'll donate my body to science too see how big my smoke ring is " Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here. |
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TVWBB Emerald Member |
Bryan I read one of your posts in the Guru section and it sounded like you used the Guru. Do you do empty or no pan cooks both with and without the Guru ? Paul |
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TVWBB Member |
I've only used lump, but that is because I had too many bad experiences with people grilling with briquettes as a child. In my mind briquettes are associated with food smelling and tasting like lighter fluid.
Now I know this isn't true and I could use my chimmney starter for briquettes just like I do for lump, but it's a mental hurdle I haven't gotten over yet. |
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TVWBB Member |
I'm still taking baby steps so Ill stick with the briquettes. Plus I buy mine at the end of the season when they are on sale.
Genesis 1000 Series LP Gas 7-30-99 /Smokey Mountain Cooker 7-26-06 /One-Touch gold 8-26-09 |
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TVWBB Fan |
I have used lump, but it was the Cowboy brand, which was very unimpressive. I can't seem to find any other lump in my area.
I'm happy with Steak House charcoal. Burns as well or better than Kingsford. |
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TVWBB Super Fan |
Briqs have never touched the charcoal ring of my WSM yet.
(Although I've been thinking about trying some, if I can find purely compressed hardwood charcoal briqs without the filler stuff.) |
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TVWBB Super Fan |
I have used several brands of lump and overall been very happy, but in general I prefer charcoal just because it goes on great memorial day sales and I stock up for the whole year. Also, I like the uniform size/shape.
OTS 22.5" • WSM 18.5" • SJP (18.5") • Q 300 ....sounds like some sort of secret code |
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TVWBB Fan |
Still unemployed - get whatever I find on sale. I bought 2 9# bags of Kingsford Blue for $2.48 each, and recently bought a two pack of the 21.6# bags of K-Blue for $8.97.
One thing about Kingsford (as a lot of others have stated)... it IS consistent for burn rates, times & temps.... Mike '98 Weber 22.5", '03 Weber 22.5" OTS, Weber 22.5" rotisserie attachment, '05 SJP, '? Gas Go-Anywhere, '08 WSM |
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New Member |
Well, I'm a newbie here, but I use both lump and kingsford briquettes.
Especially use briquettes to start long-cooking items on my kettles (thanksgiving turkey, or b-back ribs like last weekend), and then add lump as needed. WHen I hit the lottery I think I will use all lump. I'm just afraid I might get involved like some of you and start sorting the lump by size/grade. (grin) ~1980 14in smokey joe * 1976 Meco Swinger II * Meco Swinger II (age?) * 22.5in OTG * 22.5in 3-hole bottom * 26.75in OT |
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TVWBB Fan |
Obviously, you are Atlanta member... I know Cowboy is not the gold standard... But I use it; I might pull some pieces and all.... think of it as a tree that has been run through a mill first... somebody tell me what that does to the chemical composition of wood that makes it undesireable??? for the life of me, wood is wood; does the pre-charded shape affect the resulting charcoal charateristics?? somebody help with that part please Proud New WSM 22.5 Owner • Char Griller Pro offset • Char Broil Gasser • (Next) I Gotta Have A Performer |
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TVWBB Fan |
Down here in Costa Rica buying good lump charcoal is a hit or a miss. Kingsford charcoal is readily available at about $20.00 for a 8 lb bag. The Costa Rican Lump that I have settled on is about $3.00 for a 3 lb bag. I use the Costa Rican lump when cooking on my OTG and and a mix of Costa Rican lump and Kingsford when I use my WSM Classic. Oh, down here they use Coffee Wood when roasting chicken and I plan on using this in the very near future. Richard WSM Classic, OTG 22 1/2" |
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TVWBB Fan |
Have only used briquettes so far. Looking forward to trying the lump soon. Seems like the more experienced are using lump.
Tim (BB) Q. Montreal, Quebec SMOKIN UP A STORM! |
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TVWBB Member |
I use briquettes because I can't get decent lump around here - It's all soft wood stuff, and much too light.
-Mark. WSM • Master Touch Gold • Q320 • SJS • Go Anywhere |
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TVWBB Member |
I use "competition briquettes" (100% charcoal -- no filler or additives), but they're expensive, $8.99 for 12 lb, but I'm concerned that using regular briquettes will give the meat a lighter-fluid aftertaste. I have pretty sensitve taste buds (aw shucks). I used lump briefly, but had a little trouble regulating the temp (starts hot, then cools down). Lump is great for grilling -- very hot! I have the charred remains of my eyebrows to prove it.
Cheers! Gary 22.5 WSM, 18.5 OTG |
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TVWBB Member |
Very interesting. I'm still a bit of a newbie, although my stuff is coming out very well and consistent (did a 14 lb angus brisket and 3 racks ribs this past weekend, great results). So far I use only briquettes and a full water-pan. Everything comes out great, moist, etc, but I go through about 18 lb. of competition briquettes with the 22.5 incher; that comes to about $20 in briquettes. Yoicks. Will try water-pan-free soon. thanks for the advice! Gary 22.5 WSM, 18.5 OTG |
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Oh and i only use lump in the WSM and kettles.