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Unread 09-22-2013, 01:33 AM   #13
creekwalker
On the road to being a farker
 
Join Date: 03-15-13
Location: Durham, NC
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I have an "ECB" that I elongated and modified to cook like a UDS (which no doubt works much like a diffuser-less WSM); have never used the water pan or any other heat diffuser, and have never had a problem with dryness or uneven cooking. The butts that I've smoked come out moist enough that they actually won't absorb as much sauce as I would like, and I have to add cream of tartar in order to get all the tang that I want. (And they are not marinated, injected, or basted before pulling.)
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