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In Reply to: Re: wsm bullet posted by WheresthebestBBQ? on July 22, 2012 at 17:13:56:
I line the water pan with foil, then put three or four small crumpled foil balls in the bottom, then cover with two layers of foil.
This method make temp control a little more challenging, (No heat sink.) but you get used to it. It also stops the radiant heat that can cause anything on the lower rack to over cook, and dry out when using sand. Brian
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