Originally Posted by Blutch
I'm sure this is a stupid newbie question, but what causes the faster cook times if the internal temp is the same? Is it the direct heat?
Is it the same with the Weber bullet smoker thing with the water pan? Is the taste and texture that much different with the water pan?
Yes, the direct radiant heat is responsible for the faster cook times in a drum. You have greater distance from the coals to the grate than in a WSM. I don't own a WSM, and have only cooked on one a few times as a helper but in those style of cookers, water pans act as a heat buffer. There are lively debates as to adding moisture as well. The guy I cooked with used sand in his water pan.
KCBS - CBJ
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