water pan or no water pan?
Got my drum and thanks to all the great info here I'm ready to begin building my UDS. One thing have haven't decided on yet is whether or not to put in a water pan. I've seen posts here where others have built their UDS with a water pan. It seems to me that with water directly under the meat that this with just be steaming. After cooks of 6 hours or more I would think the steaming would cause the meat to become mushy. I would like to hear from others who've installed a water pan if you're happy with the quality of food your UDS is producing and whether or not you'd install a water pan again if you were building another smoker. Thanks in advance for sharing any suggestions, advice or experiences, Steve