Sluggy Posted July 29, 2018 Share Posted July 29, 2018 Today I got around to using my planned water pan replacement, as promised I have preliminary results. Today I cooked a £15 supermarket brisket and my version of bacon bombs on my wsm using a stainless plate instead of the standard water pan. I chose stainless tread plate as I thought the extra ridges would ensure against warping... so far so good. This is a foil lined cake tin nearly the same size as the metal plate which I sat this directly on top of. This is the brisket I cooked using the above setup. Not the best picture, sorry. This was heavily rubbed in a balance of salt, pepper, garlic, onion and paprika. Sliced up but literally pulled apart and as far as I’m concerned it was the best brisket I have ever done. These are my version of bacon bombs consisting of beef and pork mince and a blend of spices and ghee along with a lump of cheese for the centre, wrapped up in streaky bacon. The foil package is black pudding. All in all, no regrets on the plate whatsoever, if anything it was much easier to hold temps and cleanup was a doddle. The only real difference I noticed today was I needed to close the vents a little more but seeing as I got a 10 hour cook at 120c at the rack from a 4kg bag of heat beads with heat left over I’m not complaining. Considering the weather in Peterborough today has been wet and windy I’m happy with my decision. 8 Racks of ribs tomorrow nomnomnom. Could have got better pics and whatnot but me, beer, bbq and F1 limits my functionality somewhat. 1 Quote Link to comment Share on other sites More sharing options...
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