Improve Your Weber Smokey Mountain With This Easy Hack: Say Goodbye To The Water Pan!
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- Опубликовано: 1 авг 2024
- The Weber Smokey Mountain aka WSM is possibly the best bbq smoker on the planet, but the water pan is a huge inconvenience. Let's see how the Smokey Mountain runs without it! (Shhh, don't tell Weber!)
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00:00 - How to cook without a Water Pan in the Weber Smokey Mountain
00:18 - How to set up the WSM to cook without a w ater pan
01:02 - How to light the Weber Smokey Mountain (WSM)
01:25 - Lighting up the WSM
01:49 - How to season the ribs to smoke in Weber Smokey Mountain
02:31 - How to smoke ribs in WSM without a water pan
03:15 - Pros and Cons of using Weber Smokey Mountain with or without a water pan
05:06 - Weber Smokey Mountain overheating!!!
06:49 - A Saucey Montage
07:20 - Wow! Ribs Smoked on WSM!!!
08:44 - lol
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Products used/mentioned in this specific video (updated for every video)
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🌡️Thermapen Instant Thermometer (Best thing ever!) bit.ly/436BFfp
🌡️Smoke X leave in thermometer: bit.ly/3NVirVV
✋🏿Gloves (Nitrile black exterior): amzn.to/3dAByzY
✋🏻Gloves (Insulated interior): amzn.to/36xHyIo
🔪Slicing Knife: amzn.to/33eKgy8
🧻Butcher Paper: amzn.to/2MquHg6
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#WeberSmokeyMountain #WSM 
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Easily the most underrated cooker on the market. Got an 18" from brother-in-law because he "didn't like having to fool with the charcoal and wood". Thx BIL!
Too many good coolers get trashed for that reason... Used once or maybe a few times more and left to rot.
@@volvo09Coolers and cookers.
You are fortunate! After my first cook on the 18” Weber I felt like a dummkopf for not buying one sooner! I’m 76! It’s fantastic! Now I own two and own a Fornetto also! I gave another Fornetto away before I knew how great they are. Dummkopf!
What? No foil, no butter, no tallow, honey, sugar, hot sauce??? I love that you made simple, no frills ribs, the way they’re meant to be.
Really glad to have you back uploading BBQ videos! Watched this video from the Great State of Oklahoma this morning. Note to self... Buy a green Sharpie. Talk to you soon, Justin!
Oklahoma is OK! Thanks for watching!
Nice seeing your video again. Yes please, brisket and pork butt demo would be welcomed. Always like the way you explain things.
Noted. Thank you for watching!
Great video. Going to try it out on my 22”
You crack me up the way you put humor into your videos. I like the green marker to add a little greenery to the food!!! That's just plain classy right there! LOL Glad you pulled that water pan out of the trash too. Ya never know when you may want to breed some Texas sized skeeters! Cheers bro!!!!!
LOL. I appreciate it, buddy. Often when I'm editing I seriously think about you laughing when watching it...especially the WSM vids.
Troy and Justin I learned so many things from you both, I used to worry about all the details and thanks to you both I have gained enough knowledge and confidence to just let it rip & enjoy the rewards
Troy and Justin I learned so many things from you both, I used to worry about all the details and thanks to you both I have gained enough knowledge and confidence to just let it rip & enjoy the rewards.
@@stevehilliard1495 Thanks Steve. I'm glad we could help!
@@stevehilliard1495 So Steve, when are you gonna make some videos so Justin and I can retire? LOL We are always happy to help a brother out. We appreciate your support and wish you much continued success with your cooks. Cheers brother!
Been using my 18.5 WSM since 1998, same one, it's had a charcoal grate change as the original rusted away this year (been kept outside in UK weather all this time, what a thing it is!!) and its been changed for a Kettle grate which fits over the top of the dampers, I still use the HUGE water pot/Diffuser but have been running mine with 2 bags of penroc in it, even with lumpwood the temps are rock solid, all lower dampers shut, uper damper half to fully open. Will go for 8 hrs without touching it, just have to not leave the bloody lid off or it runs away quickly.
After watching the last video, I decided to do a pork shoulder without the water pan, I must say, it was one of the best I've ever done. Thanks for the advice!!
w/o water pan equals Hello PAH carcinogen
Started my smoking journey on a WSM 18.5. Placed a terra cotta plate, covered with foil, into the water bowl. Really liked the heat diversion with it in, almost indirect cooking.
i've been smoking on mine w/o the water pan for years. I use the Minion method w/ everything I smoke on there and let the fat drip down and sizzle and add a little flavor. It's about as close to old school whole hog cooking over live coals...Puts a great bark on everyting I smoke. Thanks for sharing.
I love it! Thanks for sharing, Kevin. It's a great way to do it!
don't forget another plus: added carcinogen from fat and sugars dripping into fire.
Eliminating the water pan leaves you with essentially a drum smoker. Hot and fast! Just dial the bottom vents back some and cook in the 275-300 range and you’re golden 😎
Glad to see you posting a video again. Looking good!
Thanks, Justin. Another excellent video.
Good to see you posting more often
Thanks, Steve. It feels good.
Definitely wanna see you do a brisket like this. I have an 18" WSM and I'll take whatever knowledge I can get from more experienced cooks.
I’ve tried ribs without waterpan and it was ok. I tried a brisket without waterpan over the weekend and it gets too much of the grease flavor from all the fat that burns up. This wasn’t even a Prime grade. I have a temp controlling device or I’m sure I would have had flair ups since it was windy.
Great video Justin - Love the mix of cooking, comedey, calamity, and superior editing! - Cheers!
youre the king bro. that backyard collection and set up are just so legendary. damn.
Thank you for watching. I appreciate the kind words.
Thanks! Gonna try this weekend… well done
I will DEFINITELY do this when I'm cooking in the winter time. I've used the water bowl with water in the winter time in Las Vegas and with double the amount of coals and vents wide open, I'm lucky to see 230 degrees sometimes. So from now on in the summer I'll use the water bowl with water and in the winter I'll use the water bowl with NO water or no bowl at all. Great video! Thanks!
Dude..your video editing skills are ELITE. Well done. Love my WSM.
Awesome video Justin! You just gave me an idea for a soon to do video!
Thanks for watching, buddy. I can't wait to see what you come up with.
Man, I sooooo missed your videos!
Nothing new for me with cooking without water pan but it didn’t prevent me from enjoying your humor.
Cheers!
Just subscribed - been watching your videos for a while now. They are always so wholesome/encouraging (not to forget, informative!). Thanks for being you, keep it up.
Great video Justin! I've seen others using the Gateway 55G drum diffuser plate in place of the water pan and they're turning out great results on ribs, brisket and pork butts. Keep the videos coming Sir...glad to see you posting more often.
Glad you’re back making bbq vids. You and T Roy are first ppl I subbed to years ago. Great vids man. Keep it up. I hate using the water pan. I just put a tin pan on second rack if I’m doing pork butt.
lol I miss you, buddy. Hope to see you this summer again. This goes without saying but, AWESOME VIDEO! Blessings to you and the fam. Love you buddy.
I hope so too! Thanks for watching, Mike!
I completely agree about the water pan. I use a piece of cut steel instead to block the direct heat. Cleanup is much easier as is access to charcoal.
Great Video as usual , thanks for posting !!
Thanks for watching!
I used the water pan once in all my cooks. I’ve used a terra cotta saucer covered in foil for many years and works like a champ!
Love the video Justin! "it's just math." So good!
Thanks man. Appreciate it.
No water pan in my 14 and 18 wsm but I am running a hunsaker vortex plate on the charcoal ring. Way more control, better flavor, burns way less fuel! Thank you for making this video!
Ditched the water pan a few years back. I like to hang them in the WSM. I also have a 10"-cylinder extension and a Gateway rib hanger rack.
Another fun and entertaining video by the man, the myth, the legend. Those ribs looked awesome. That was some nice lump charcoal too!
I bought a flat stainless steel cover for my water bowl. Drilled 5 each 1/4" holes in it for steam to escape. Works great.
Your gold.... A one off, A one of a kind🤣🤣🤣🤣🤣🤣 Good stuff buddy. That opening seemed so natural and funny. Good content as usual!
Ha ha ha. That was funny. Thank you so much for watching, Tommy!
You make all this just fun to do and keep us all entertained and engaged! I’d like to see a brisket done without a water pan, then I’ll copy that for myself. Keep up the great work Justin, hope all is and stays well!
Glad you're back
Thanks, Billy. Glad to be back!
This is the most underrated channel on RUclips! Great video rib man!
I appreciate that! Thanks buddy.
I'm glad you retrieved the water pan! The no pan method makes the WSM seem new again somehow. Right on Justin!
It's a fun alternative. Keeps things interesting.
I’m team water pan, but I still enjoyed the video!! I’m glad I watched to the very end though as I was about to go dumpster diving.
You passed the "loyal follower" test. Thanks for watching to the end. Hope you are doing well.
Immensely entertaining and informative👍😂
Missed your videos. Love your content man. Hope all is well!
Good seeing your work again! It appears to me that the WSM cooks similarly to the Pit Barrel Cooker except you can control temps better with the Weber. Even with ribs hanging in the Pit Barrel, I have never had them burn despite the decrease in distance from the heat source. Great video as usual buddy!
Great to see you back, brother! Hilarious video as always… While I’ve never attempted to cook on my Smokey Mountain without the pan… I have cooked without water in it… I just felt it might diffuse the heat around the meat some… I know it’s a ton of work, but you excel at it… Keep the videos coming! 🔥🔥💨💨
Not only are your videos informative but always entertaining. Keep on keeping on with what you do. And if you ever get tired of eating brisket in Texas, come to Lexington North Carolina for some great pork BBQ
I had done this the last year of owning my WSM. I miss that thing… so versatile. I preferred that flavor profile for pork and chicken.
Direct heat is the way, awesome video!
I go with or without the pan depending on what I'm doing. I also use the vortex plate in place of the water pan sometimes. Flexibility is the best part of the WSM.
I would watch a video in which you cook oatmeal. You always impart some knowledge and a big chunk of fun. Thank you
I decided to try this out straight away, but I have one of those fan controllers from Thermo works, it's never quite delivered on its promise before but suddenly with no water pan it's working brilliantly, temps almost as steady as sous vide. I would never have guessed it, maybe the water pan sucking so much thermal energy just made it too hard for the fan to establish a responsive fire? So pleased I tried this. Only thing is I learned about an hour in that you need to rig a little diffuser for the air probe or it gets blasted by the direct heat and gives you bad readings. Thanks for the great tip!
I have been planning to do "Barbacoa de borrego" this is typically made in a hole under the ground and then covered with Maguey leaves and then hole is sealed and covered for slow cook. I am thinking to use this cooker but not sure how the temperature is maintained, the idea of using a hole is to basically use geothermal cooking but without active fire, just the charcoal or wood.
I agree with this method 100%
I tried it I love it!!!! Easy baby back ribs and a pork butt. Best smoke ring ever and the best tasting meat ever!!! Thanks for sharing this.
In the northeast I am well team waterpan. I find that the 22 sometimes overheats and the waterpan is helpful to control temps, though I am looking at replacing the basket.
We are definitely going to try this now. Love that 'pointer' by the way!
The thermapen is the gift that keeps on giving!
Lovely video, thanks man. Definitely want to see videos on pulled pork and brisket!
The wsm is my cooler and I love it. I’ll watch all your wsm video twice.
Great video! Would love to see a video on a brisket!
Great to see you back in action, and that you are still your same creative, hilarious, genius self. I took out my water bowl and never looked back, didn't like the steam collecting under the lid and condensing back down. You could always leave the bowl in with no water just as a diffuser. When you threw the bowl in the can, it reminded me of your buddy Dave's buddy who threw his SlowNSear in the trash. But he must've pulled it back out because he made more videos to tell us how much he hates it 😂
Thanks David. (That's really funny, by the way)
I love the WSM. If you really think about it, it’s 3 smokers in 1 depending on how u configure it
A bullet smoker the way it was intended
A pit barrel cooker
And a drum smoker
Thanks for the video. I been using as a food catcher. Never put water lol . I will remove it going forward now
I quit adding water to the pan years ago and just cover the top with foil, lightly pressed down so the drippings pool in the middle. I made ribs several times without the pan in there at all and they came out great. I just smoked my first slab of homemade bacon in my WSM on Sun. Best bacon I've ever had but I'm probably biased there. Good to see BBM making good BBQ vids again.
What’s your preference of using the water pan covered with foil vs no water pan at all since you’ve done both? I’m to afraid that no water pan will put to much direct heat on my meat and burn OR cook the meat to fast. I leave it empty and cover it with foil for easy clean up.
@greeneyesfromohio4103 I prefer to cover the pan for longer cooks and no pan for shorter cooks. I usually run it at 250 or up to 275 if I'm trying to get it done. I'm not shy about finishing in a 250 oven especially if the meat is wrapped
I too like chunky bits. Good stuff brother! Hope all is well.
Thanks, buddy. Thought of you several times the other day when I wore your hat...representing in Texas!
So I still use the water pan. Only difference, I wrapped it in Tin foil and now use it as a giant diffuser. I never fill it with water. What I do use for temp control [especially for overnight cooks] i use a food tray and fill it with water and utilize the bottom rack to hold the water tray. For pork product. I use no diffuser or water tray. Just use the smoker as a barrel cooker. Same way as you. Just keep the fire temps down. For briskets and thick cuts. I'll use the water pan diffuser method. All situational cooking. Cheers to a awesome video as always!
I never used the water pan. I put a 15 inch pizza stone on my WSM and it fit perfect.
Gives you the defused heat and no burning underneath. It also has all the benefits you said.
I also got a metal guy to make me a 15 inch Steel and the drippings give a lot of extra flavor without direct fire.
Glad to see you are back into BBQ videos.
Been using my 18" for over 25 years, always with the water pan. I guess i can try without once. Great video .. Jeff
I tried a couple weeks ago without it. Not for me, I'm keeping it.
Just got an 18.5 WSM and have ONLY cooked direct on it and have already cooked some of the best meat on my life. However, I am having a difficult time finding videos on temperature control, specifically when running without the water pan and would love to see more as I am still learning how to keep it around 275-300. Thanks for the videos!
275-300 is pretty high for BBQ….I never go above 250.
@@greeneyesfromohio4103 for indirect yes it is. For direct heat that is typical, from everything I have seen between videos and recipes and some of my own experience that turned out wonderfully.
Those look good ✌🏾😋
Awesome!
Glad you think so!
Loving the comedy element to the videos lately 👍
Great video. I might try ribs without the pan sometime. I've been thinking about doing chicken thighs and drumsticks without the pan since I have to cook those at hotter temps anyway. Love my WSM 18 but I really want a 22 so I can lay a full rack on the grates like you did in the video.
Direct fire ribs are pretty amazing. Great video.
Loved you in Pick of Destiny. Big fan.
Great video, Justin! I used to cook tri-tip in a homemade barrel (using stainless steel hooks to hang the meat), and it always turned out perfect. I'll bet the Weber Smokey Mountain would do the same thing. I may have to get one of those. :)
My WSM 18.5 came w the oversized water bowl, I don’t use it. I use my WSM as u have demonstrated here, as a direct heat cooker. The spacing between fire & cooking grate is just right. If u are worried about the fire getting too hot u can place a diffuser plate over the fire. For the money they are a great cooker.
I have the 18” WSM…..I don’t put water in the water pan but still use it during cooks to deflect direct heat and avoid any burning. I just put foil in it to catch any drippings for easy cleanup. If I want to use water I just fill up a normal sized pie pan and put it on the bottom rack. Much easier to clean.
Good to see you back!! FIRE DIAL ALL DAY!! Best of both worlds!!
Looking good! 💯
Top of the marnin' to ya!
Yes! We absolutely need to see a video about cooking pulled pork and brisket with no water pan!
Appreciated this video… I will force myself to try it because I sincerely dislike the water pan 😅
they look great! you should try that recipe where they pre cut the ribs then smoke them I have been seeing it all over social media.
Hell yeah our boys rocking Fogo!!!!!
Great to see you cooking again!! Miss your vids! What are your thoughts on products like the FireDial or Vortex?
One of my girlfriends use to call me "Lickety Splits". Love your review...much better than most.
About to throw my Smokefire in the trash as it is broken again... Motor assembly this time. Sometimes you just have to go back to analog and start over. Now do I go 18" or 22'? Great video!
SO cool to see you back, brother! Love me some WSM! Ribs don't even tend to burn when I hang them on my WSM...turns it into a drum that way. Oh, and I still say, if you want a diffuser, use a 19" pizza pan in place of the water pan. Acts as a diffuser but doesn't take up space, so still gives easy access to coals. Also acts as a drip pan because of the slight lip. Great looking direct-heat ribs!
Yes, I totally agree. When I use a diffuser that's exactly what I do...though sometimes with ribs I use a cake pan since it's easier to foil and sorta matches the shape of the ribs. Thank you for watching !
Great to see you back 🔥👍 hope you got more videos coming but what’s happening to your mate TRoy? Not seen any of his videos 🤷
Wow... So if I (ever) decide to purchase a WSM, I could tell the sales clerk to NOT include the water thing-a-ma-jing and not be chastized for it? Where do I sign? heh heh... Just kidding. At the rate my channel is going, I soon won't be able to afford a simple Wal Mart kettle type cooker thing-a-ma-jing. 🤣 Great video, Justin!
Yeah, youtube is making it hard. As long as the world still has bison, there will always be a Smokeygoodness channel! Stay strong! lol
@@BabyBackManiac Ah yes, the majestic plains keeper of the exceptional flavor profile. 🤣
I really wanted to buy a wsm, but the pit barrel pbx is on sale for 279 at my local bucees, kinda steering me in that direction. Any way great video glad to see you back man!!
I would definitely appreciate a video on pan-less brisket and pork butt. I was greatly anticipating this video because I too hate the waterpan with a passion! Once I forgot to clean it out and came back to find maggots crawling all over it. Barf.
Oh that's rough. lol. I've been greeted by mold a few times but no maggots...yet.
Great video I hate that water pan also….so much easier without it…..I did 2 pork butts on mine… unbelievable results! Thanks for posting!
I love my ribs on the PBC. same deal only hanging! Cheers!
I enjoy your videos! My kind of humor, and I like ribs!
Iv'e cooked on a WSM for years. I tried lump charcoal but it ran really hot, couldn't get the temps down. I have never not used the water pan, I might try it. I also dont worry about mold because I try to always clean the smoker the next day or aa soon as possible. I like having all my cookers always clean. I hate having to clean a cooker then cook on it seems to make it seem a lot more work.
If you want to cook at 225 in the summer you pretty much need that pan or some other kind of controller the Weber seems to like to stay around 240-250 when it’s hot outside. On cooler days the thing is optional. I did ruin a brisket once a few Easter’s ago when it was around 40 outside I thought it would be fine and toasted the bottom without the pan, it was a 16 hour smoke so there’s that. I always use the pan on overnight cooks now.
Yeah, I wouldn't do a direct brisket for 16 hours. I've made that mistake before too.
Great seeing you doing BBQ video's again
Baby Back, would you like to try the Lavalock Firedial with your WSM. I been using one for a couple of years and also never use a water pan and don’t have to worry about flare ups… love your Tubes!!!
Yes show us all kinds of cooks without the water pan!
Awesome video! Comments were accurate and entertaining. The only the only thing missing was T-Roy.
❤️🔥🥩
Justin! My favorite BBQ Master! Nice experiment. Will try that myself at the next opportunity. Btw. thats not a "Balloon"... Thats a Montgolfière. A "Hot Air" Balloon. (The Montage was EPIC! Now i'm Hungary...) Sending some BBQ Love from Germany!
Will be doing something similar, but as you did it the top of the ribs cannot drop into the fire…. Will try using a rib rack to get the rib vertical so that dripping into the fire is easier