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.