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In Reply to: Weber 14.5 question posted by BBQwannabe on July 05, 2015 at 20:34:12:
Many years back, there were a number of threads on the WSM (I was a user before my Traeger days). Many of us ditched the water pan, and instead filled it with sand and covered it with heavy duty foil. The thermal mass provided uniform temperature, kept the meat from the direct heat, and provided better ability to change temperature. The meat will dry out with or without water in the pan, and the solution is to spray the meat once you move to higher temperatures from just smoke.
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