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In Reply to: Something very similar. posted by Grill Sergeant on April 29, 2011 at 01:21:41:
My stone won't fit down inside the water pan because the diameter of the stone is almost as large as that of the pan. As I described, the stone works great as a direct-heat shield by just placing it on top of the lower cooking grate. But, on those occasions when I need both racks for cooking, I'll have to use one of the set-ups you guys described.
As a side note, my WSM is one of the new models that has a lid thermometer and a larger water pan. Because the pan holds a lot more water, it's necessary to open the vents and burn the coals hotter to maintain a cooking temp of 225-250 degrees. The hotter fire causes the water to boil and steam. A few weeks ago, I cooked a brisket on the lower rack, just above the boiling water, and a butt on the top rack. I was surprised that the brisket appeared almost as if it had been steamed rather than smoked. Not the bark, but the meat down in the brisket looked and tasted boiled. It was lighter in color and just wasn't the same. This is another reason I prefer to cook "dry" by using a stone or one of these other dry set-ups. I mention this for what it's worth to anyone with a new WSM.
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