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Unread 06-30-2012, 07:26 AM   #135
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Join Date: 06-25-07
Location: Jeffersonville, Indiana
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Another big fan of the WSM's, I have both sizes and love them both. I have a question and I've done a lot of searching but have only found a couple threads and they didn't really have much information so I thought I'd see if any of the hardcore WSM fans can help.

I'm going to do three racks of spare ribs tomorrow and I want to try it without the water pan, just for something a little different. My usual setup is no water just the foil lined pan, which works great, but I want to see how it works with no pan at all and would like to see if anyone's got any first hand experience they'd like to share.

I had a UDS which I built and also liked a lot but gave it to my son a couple years ago. I would like to try to replicate direct heat that the UDS uses with the WSM.

Here's a couple shots of my "smokehouse" and smokers, and thanks in advance for any tips.

Chargriller with side fire box
Two WSM's-18.5 and 22.5
Masterbuilt electric
Certified MOINK Baller 11-9-08
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