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In Reply to: Re: wsm posted by Dave from Pitt on November 26, 2012 at 21:12:23:
You can bbq direct over coals like in a Drum Smoker and it works ok. Not so sure why you cannot do it in a WSM, I think the proportions are off, maybe the food would be too close to the fire so the flareups are too close to the meat? Or the extra air in a larger unit absorbs the heat with proper airflow? I experimented a long time ago and I think it got too hot for long cooking so you need a buffer. Could be a fun project to figure it out for fast brisket etc. M.A.
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