Originally Posted by PatioDaddio
I use a water pan in one of mine for my butts and brisket. I just don't like the massive infusion of burning fat flavor. A little gives it that great old-school taste, but beyond a little is too much for me.
You can just foil the water pan and leave an air pocket so all the collecting grease doesn't burn. I've cooked ribs with and without a foiled pan in my UDS but prefer the wsm for butts and brisket for exactly the same reason you use the pan. If I had to cook more than four at a time I guess I'd get the drum out.