Anchors Smokeshop
is one Smokin' Farker
Has anyone ever used a WSM without the waterpan? If so, how did the meat turn out?
I was thinking about the concept of the UDS and how the drippings from the meat drip into the coals and add additional flavor to the meat and I was wondering if I could do the same in my 18.5" WSM.
My only concern with completely removing the waterpan is that the meat on the bottom rack may be too close to the charcoal and will overcook or burn.
Anyone ever try this?
I was thinking about the concept of the UDS and how the drippings from the meat drip into the coals and add additional flavor to the meat and I was wondering if I could do the same in my 18.5" WSM.
My only concern with completely removing the waterpan is that the meat on the bottom rack may be too close to the charcoal and will overcook or burn.
Anyone ever try this?