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In Reply to: Re: Danny G told me... posted by Dave from Pitt on November 19, 2011 at 06:28:31:
When I was cooking with a WSM, I had a pizza stone that I placed in the WSM where the water pan normally goes. Ive forgotten the size, but it was a perfect fit, and served well as a heat shield. I then set the water pan on the bottom cooking rack to catch drippings (covered with foil for easy clean-up), and cooked on the top rack. The only down side was that it limited me to cooking only on the top rack, but I never liked to cook on the lower rack anyway because it was hard to get down in there to turn the meat, check the temperature, etc. The product was just as good, if not better, than if cooking with a water pan. I've come to believe a water pan is of no benefit other than serving as a heat shield, and that a good flow of fresh air and smoke through a smoker, at the right temperature, is what is most important.
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