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In Reply to: Need to discuss use of double pan in WSM posted by Chuck/Tx on March 17, 2008 at 18:53:40:
I use the two-pan system, just because I have two pans (Brinkmann pan left over from a Brinkmann Gourmet smoker I used to have). I have them attached together with about 1" space between them at the rim. I foil the top pan, because the drippings will get crisp and hard. No greasy water to deal with - that alone is reason enough to use any of the waterless methods. This method provides a good enough shield against radiant heat so the meat on the top rack doesn't burn, and I've cooked 4 beer-butt chickens on the bottom rack with good results (in my opinion).