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Old 03-23-2014, 02:40 PM   #17
Brian in Maine
is Blowin Smoke!
 
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Join Date: 08-05-07
Location: Portland Me
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I tried it 2X without the water pan. Once with some chucks that came out OK, and once with a couple of butts that produced way too much smoke from the drippings, and I didn't like the taste of the meat at all. Now I use foil lined water pan, with little crumpled foil ball underneath to create an air gap, and that seems to work for me.
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2 WSMs
2 OTG One red one black
22 1/2" black Bar-B-Kettle with rotisserie ring
Brinkman dual zone charcoal grill
Webber Silver Genises B
3 burner camp stove
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