Originally Posted by bigabyte
I am a dry pan in the WSM advocate. I use sand in my pans, covered with a couple layers of foil.
Yep thats what Im gonna try next time. We use four pits in conpetition. A UDS, the offset, the WSM, and a Bubba Keg. We are pretty much set on using the offset for ribs and the Bubba Keg for chicken. We just have to figure out where the brisket and butt are gonna cook. I have a feeling that the Brisket may end up on the drum since a 15# packer is gonna be hard to get on that 18" WSM without touching the sides.