Heat sink experiments, feedback appreciated

[PeterFromSandhurst]

Hi,

Peter from Sandhurst (Berkshire) here. Been grilling for 40+ years but new to smoking. Bought a 57cm WSM a few weeks back and have so far cooked 4 x 10lb butts, a 10lb brisket, a 15lb brisket, heaps of chicken thighs, a heap of pork sausages, monkfish (once just loins another time wrapped in bacon) and with very modest amounts of wood used I have had rave reviews so I am extremely pleased that this kit makes me look better than I am.

Couple of things. I have a door which is more like a corrugated roof tile than something that stops air in/out. Tried knocking it into shape but its as bad as ever. Got a replacement on the way from Weber but will be mid/late March before its here as no UK stock. Before I spring for a BattleBox Cajun Bandit replacement, anyone got one they want to sell?

Next is the water bowl. I read loads on the VirtualWeber site about problems with high heat cooks and my aim is to try and get control of temps so that I can cook over night for butts and I was looking at the California Pizza Stone (11kg 21" type) as a heat sink. These seem great but treble in cost by the time they are shipped to UK. So I am about to have a sheet steel circle cut to fit into the water bowl recess and will test a few sample cooks with identical fuel and vent set ups to see how the temps hold up. Anyone using anything similar and if so, do you have any advice for me.

Ultimately I just want to be able to set up the fuel and vents to give me a steady 250f for a chosen period and preferably without having to use a BBQ Guru or similar unit. Thanks in advance for the feedback

[BraaiMeesterWannabe]

Hi PFS and welcome

I have a wsm 47 and very happy with it.

Since I put stove tape round the door opening temps have been a lot easier to control and more stable.

I use a large clay saucer from garden centre tucked in the water bowl and cover that with foil, and it seems to work well.

Cheers