Originally Posted by HeSmellsLikeSmoke
Might be related to your cooking temp?. Bludawg has no such problem with his but he cooks up at 300F typically. I cook hot too with no problems.
At 275-300° you shouldn't need a water pan. I don't even use a pan under...
A UDS has a moist environment, so it's hard to dry out meat.
Can't say that about my Offset... Benefits from a water pan.
I kind of like to smoke in that range, except for Chicken, then I run
325-350°. Just my personal preference.
The higher smoking temps also generally reduces the smoke times,
and reduces stall times.