Sluggy Posted July 16, 2018 Share Posted July 16, 2018 Hi all, I’m thinking of replacing my wsm water pan with a sheet of 3mm thick mild steel, just wondered if anyone has tried this without problems. I’m aware it will need proper seasoning as such due being coated in mineral oil to prevent rust. Anyone have a better alternative besides tinfoiling the water pan. cheers Quote Link to comment Share on other sites More sharing options...
Icefever Posted July 16, 2018 Share Posted July 16, 2018 Are you going to form a bowl?? or make a square one??? and then the next question is why ??. Would not a large SS bowl do the same job?? Just my 2cents. Ice Quote Link to comment Share on other sites More sharing options...
Justin Posted July 16, 2018 Share Posted July 16, 2018 (edited) Whats wrong with the weber water bowl it came with? Edited July 16, 2018 by Justin typo Quote Link to comment Share on other sites More sharing options...
Sluggy Posted July 16, 2018 Author Share Posted July 16, 2018 No I’m not gonna form a bowl, just use it as a baffle instead of the usual water bowl. A pretty standard mod is to fill the bowl with sand to act as a heat sink or a terracotta saucer over the top instead of water. It’s been said that you can achieve better heat control without water in the pan that can help with things like chicken and pork to achieve crispier skin. I’m thinking a flat steel disc in it’s place would be better than foil or saucer with a disposable foil tray on top to catch the drippings to make cleaning up easier. Just something I wanna play around with and see for myself. Gonna go with stainless though to eliminate the mineral oil/rust issue. Quote Link to comment Share on other sites More sharing options...
Icefever Posted July 16, 2018 Share Posted July 16, 2018 I read a post by (I think) Wade where he did a test on water and sand and came to the conclusion there was little to choose between the two. Ice. Quote Link to comment Share on other sites More sharing options...
Justin Posted July 16, 2018 Share Posted July 16, 2018 Yes that is right. I have read that all over the place and seen on you tube and wade did a proper examination and paper on this. Quote Link to comment Share on other sites More sharing options...
Sluggy Posted July 16, 2018 Author Share Posted July 16, 2018 You may well be right but my tinkering nature still thinks it’s worth a gamble, so far so that I have ordered a 3mm thick disc of stainless steel from everyone’s favourite auction site. At worst I’ll get no improved heat management, at best it will give me more room to access charcoal basket to add more fuel/wood and hopefully improved cleanup time. Quite like the possibility of adding fresh herbs and spices to the plate to maybe infuse another layer of flavour. I’ll update how things progress. Quote Link to comment Share on other sites More sharing options...
Justin Posted July 16, 2018 Share Posted July 16, 2018 Exciting Quote Link to comment Share on other sites More sharing options...
Wade Posted July 17, 2018 Share Posted July 17, 2018 The stainless plate will be fine. It will still be a good idea to cover it with foil or use a foil tray on top to catch any dripping juices. It makes cleaning so much easier Quote Link to comment Share on other sites More sharing options...
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