Using Disposable Dutch Oven Liners In Weber Smoker Water Pans - The Virtual Weber Bullet

[@jasons5726]

Really great video! I hadn’t seen this one, so I was very interested in finding it after you reference it in your email last week. These liners are a great idea! I hate clean up so I’m more than willing to spend a few extra bucks if I don’t have to clean something! Thanks for the great tip! Love your content!! Love the website and the emails!! Thanks for sharing your experiences and tip/tricks!! Keep up the good work!!

[@vanedge]

For the 22.5 it’s a tough call. Thank you for showing the process. I learned to wrap with foil from your earlier video. You’re right - for the 22.5 the water and fat leaks due to the foil not being wide enough. However I just wear disposable gloves and dump the water/fat into the coal dust, dump that mud into a heavy duty garbage bag, and then hose down the pan and bottom portion of the WSM with water and simple green. It’s always going to be work.

[@uniquekreation]

Man! I had an old Brinkman smoker with that charcoal basket! Wish I kept it to replace WSM 18' water pan but some garbage ferry already pick it up. Such a pain with the current deep water pan to line with 2 sheets of foil and still gets dirty. Great vid and thanks for sharing!

[@XterraRob]

Great information. I got my 18.5 WSM as a hand-me-down and the water pan eventually rusted through and drips water. I now recognize the previous owner put the Brinkman pan in. Down the rabbit hole I go...Weber water pan, chaffing dish, pizza stone, diffuser, etc. Too many options....sensory overload! I've always had good cooks using the water pan, but if dry cooking is easier to clean and still keeps a stable temp, I may try a fire dial or pizza stone.

[@charlesastorino2998]

Fitting the foil liner on the 22.5 mold it on the bottom of the wsm 22.5 pan it will work out easier turn the water pan upside down and press the liner until smoothed out all the way and there you have it but remember edges are very sharp so take care use work gloves after you do a couple you'll look forward to the next cook oh I never use the water pan what weber made it for I only use it to catch the grease to stop the flare up and easier clean up.

[@BXDT99]

Great idea, I’ve been using foil trays stretched to cover the bottom of my WSM makes for and easy clean up and they are also reusable.

[@vincemaggiore1954]

Chris, Instead of the Hubert chafer which is currently not available on Amazon. I would highly recommend the Winco 602-WP chafer. Very sturdy and fits perfectly in the WSM 18.5 (slightly smaller diameter than the Hubert). I received one today and it is very sturdy and fits nicely. Also takes the 14" Dutch oven liners great.

[@TheVirtualWeberBullet]

Good info! Thanks for sharing!

[@jon4589]

Outstanding video.

[@billfreiberger1627]

For the largest pan, did you consider taking a sheet of foil and running it around the circumference to cover the gap?

[@TheVirtualWeberBullet]

Yes, I mentioned something like that in the video.

[@David-burrito]

I wonder what would happen if you turned the water bowl upside down and then push the foil liner down, instead of trying to form it from the top side? My experience with disposable foil pans used as liners is that they always end up with little pinholes from the heat, usually at the water line. And of course, because the water level diminishes as the cook progresses, the pans are not reusable for me.

[@JoeAnshien]

I just cover the water pan with a pizza pan covered in foil. Water still evaporates fine if using water.

[@monkeyb1820]

for that first one, I think you'd want to take some 4" or so strips of reynolds, and put it over the edges, basically like roof flashing. So then nothing would get underneath that expanded foil liner you put in there. Whether it is worth this hassle I don't know. I rarely use my bottom rack and I just put a regular aluminum rectangle pan on it.

[@MrChesneybeemish]

That is a great idea - to use foil strips to overlap the top edge. Maybe could also make a semi-permanent reusable lip shield out of actual roof flashing. Foil would though be cheaper and very easy to replace

[@monkeyb1820]

@@MrChesneybeemish one of these aftermarket WSM mod companies will probably make one out of 7 or 8 gauge steel soon enough...

[@WiscTJK]

How do they fit in the old, shallow 18” wsm water pan? I happen to have that one. Which size foil pan would fit best?

[@TheVirtualWeberBullet]

You'd use the 12" liner. I've actually got video on that from another occasion, I will post it very soon as a follow-up. Thanks for asking!

[@jonesfamily6612]

Thoughts on using slow cooker/crock pot liners ?

[@TheVirtualWeberBullet]

I'm not familiar with them. Sounds like a topic for another video!

[@monkeyb1820]

are these the plastic bag type things? I don't think those could handle the intense heat of a wsm water pan.

[@TheVirtualWeberBullet]

@@monkeyb1820 Reynolds says that their plastic slow cooker liners should not be used at temperature over 400*F. I would be hesitant to use something like this in the WSM.

[@SonicBoomC98]

Weber could make this easier by just selling liners that perfectly fit the water pans