Originally Posted by Bludawg
I don't practice safe BBQ I smoke with no protection no matter the equipment. Back in the day they used to call it Fire Management synonymous with the title Pit Master. All it's a work around for the masses to get a result and in some cases make up for a poor design. All the BS about it adding flavor & moisture to your food is well BS. It does require you to cook longer using twice as much fuel to get the same result compared to taking what the pit gives you and working with it. Others don't share this opinion and that is like my answer an opinion.
I run the mini-wsm with out a diffuser or water pan, I find that I personally get better results with out the diffuser